Print

Creamy Mac and Cheese Stuffed Meatloaf

creamy mac and cheese stuffed meatloaf - featured image
Print Recipe

A comforting and indulgent meatloaf stuffed with creamy mac and cheese, combining two classic comfort foods into one delicious dish. Perfect for family dinners and busy weeknights.

Ingredients

Scale
  • 1 ½ pounds (680g) ground beef (80/20 blend for juiciness)
  • ½ cup (50g) breadcrumbs (preferably panko)
  • 1 large egg, room temperature
  • ½ cup (120ml) milk (whole milk recommended)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried Italian herbs or dried parsley
  • 1 tablespoon ketchup (optional)
  • 2 cups (200g) elbow macaroni, cooked al dente
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups (360ml) whole milk, warmed
  • 1 ½ cups (170g) sharp cheddar cheese, shredded (plus extra for topping)
  • ½ teaspoon mustard powder (optional)
  • Salt and pepper to taste

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add 2 cups (200g) elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and rinse under cold water to stop cooking. Set aside.
  2. Make the cheese sauce: In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Once melted, whisk in 2 tablespoons all-purpose flour and cook for 1-2 minutes until bubbling but not browned. Slowly add 1 ½ cups (360ml) warmed whole milk, whisking constantly to avoid lumps. Continue stirring until the sauce thickens, about 4-5 minutes. Remove from heat and stir in 1 ½ cups (170g) shredded sharp cheddar cheese until melted. Add ½ teaspoon mustard powder, salt, and pepper to taste…
  3. Prepare the meatloaf mixture: In a large bowl, combine 1 ½ pounds (680g) ground beef, ½ cup (50g) breadcrumbs, 1 large egg, ½ cup (120ml) milk, finely chopped onion, minced garlic, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried Italian herbs, and 1 tablespoon ketchup (if using). Mix gently with your hands or a wooden spoon until just combined. Avoid overmixing to keep the meatloaf tender.
  4. Assemble the meatloaf: Preheat your oven to 350°F (175°C). On a parchment-lined baking sheet or in a loaf pan, press half of the meat mixture into a rectangle roughly 9×5 inches. Leave a small border around the edges. Spoon the creamy mac and cheese evenly over the meat layer, spreading carefully but not too close to the edges. Top with the remaining meat mixture and gently seal the edges to encase the mac and cheese filling completely.
  5. Add topping: Sprinkle extra shredded cheddar on top for a melty, golden finish.
  6. Bake: Place the meatloaf in the preheated oven and bake for 55-65 minutes, or until the internal temperature reaches 160°F (71°C). If the top starts to brown too quickly, tent loosely with foil.
  7. Rest and serve: Once out of the oven, let the meatloaf rest for 10 minutes before slicing. This helps the cheesy center set slightly and prevents it from oozing out too much. Slice carefully and serve warm.

Notes

Do not overmix the meat mixture to keep the meatloaf tender. Seal the edges well to prevent the mac and cheese filling from leaking. Use a meat thermometer to ensure the internal temperature reaches 160°F. Let the meatloaf rest before slicing to help the filling set. If the meat mixture feels too loose, add more breadcrumbs. Cooling the mac and cheese filling slightly before stuffing helps it hold shape better.

Nutrition

Keywords: meatloaf, mac and cheese, stuffed meatloaf, comfort food, cheesy meatloaf, family dinner, easy recipe

Find it online: https://leilameals.com/creamy-mac-and-cheese-stuffed-meatloaf-recipe-easy-and-delicious/