Ingredients:
For the meatloaf layer:
2 lbs ground beef
1 cup breadcrumbs
1 large egg
1/2 cup milk
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1/2 cup BBQ sauce (plus extra for topping)
For the mac ‘n’ cheese filling:
1 cup elbow macaroni, cooked and drained
1 cup shredded cheddar cheese
1/2 cup heavy cream
1/2 tsp garlic powder
Instructions:
Preheat the oven:
Set your oven to 375°F (190°C). Lightly grease a loaf pan or line a baking sheet with parchment paper.
Mix the meatloaf base:
In a large bowl, combine the ground beef, breadcrumbs, egg, milk, salt, pepper, garlic powder, and onion powder. Mix gently until everything is well combined—don’t overwork it.
Make the mac ‘n’ cheese filling:
In another bowl, mix the cooked macaroni with cheddar cheese, heavy cream, and garlic powder until creamy and cheesy. Set aside.
Shape and stuff:
On your prepared pan, shape half of the meat mixture into a rough loaf with a deep center well. Spoon the mac ‘n’ cheese into the center, packing it in gently. Cover with the remaining meat mixture, sealing the edges well so the cheese doesn’t escape during baking.
Add sauce and bake:
Brush the top with BBQ sauce for a smoky glaze. Bake uncovered for 50–55 minutes, or until the internal temperature reaches 160°F (71°C). You can broil for 2–3 minutes at the end to brown the top.
Rest and slice:
Let the meatloaf rest for at least 10 minutes before slicing. This helps everything hold together and keeps the cheesy center gooey and perfect.
Optional Topping:
Sprinkle with extra cheddar during the last 10 minutes of baking for a melted, golden crust.
Serving Idea:
Serve with roasted veggies, coleslaw, or a crisp salad to balance out the richness!