Instructions:
Step 1
Heat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with oil or butter.
Step 2
In a small bowl, mix the ketchup and barbecue sauce; set aside.
Step 3
In a large bowl, combine the ground beef, crushed Ritz crackers, Lipton onion soup mix, and eggs.
Step 4
Add ½ cup of the ketchup-barbecue sauce mixture and mix well.
Step 5
Spread the meatloaf mixture evenly in the prepared baking dish and top with the remaining ketchup-barbecue sauce mixture.
Step 6
Bake in the oven for 30 minutes.
Step 7
Cook the macaroni according to package instructions, then drain and set aside.
Step 8
In a large bowl, whisk together the milk and cheddar cheese soup concentrate until smooth.
Step 9
Stir in the salt, pepper, garlic powder, and onion powder.
Step 10
Mix in the cooked macaroni and 2 cups of the shredded cheese blend.
Step 11
After the meatloaf has baked for 30 minutes, remove it from the oven.
Step 12
Spread the macaroni and cheese mixture evenly over the meatloaf.
Step 13
Sprinkle the remaining shredded cheese on top.
Step 14
Bake for an additional 17-20 minutes, or until the cheese is melted and golden brown.
Step 15
Allow the casserole to cool slightly before serving.
Pro Tips:
Use a beef and pork mix for a moist meatloaf.
Cook pasta al dente to prevent mushiness.
Mix cheeses (cheddar and mozzarella) for extra flavor.
Add veggies like bell peppers or spinach for extra nutrition.
Let the casserole rest for 10 minutes before serving for easier slicing.
Nutritional Information (per serving, based on 8 servings):
Calories: 550-650.
Protein: 30-35 grams.
Total Fat: 30-35 grams.
Saturated Fat: 15-20 grams.
Cholesterol: 90-110 mg.
Carbohydrates: 40-50 grams.
Dietary Fiber: 2-4 grams.
Sugars: 10-15 grams.
Sodium: 800-1000 mg.