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Smoked Cheddar Mac and Cheese Stuffed Meatloaf

Servings 4
Author Laura Doerr

Ingredients

For the meatloaf

  • 1 lb ground beef
  • 1/2 lb ground Italian sausage
  • 1 cup stuffing mix such as Stove Top
  • 1 cup water
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp Worcestershire sauce
  • salt and pepper

For the mac and cheese

  • 8 oz small shell pasta
  • 3/4 cup milk
  • 8 oz Velveeta cheese cubed
  • 4 oz smoked cheddar cheese shredded, divided
  • 1 tsp garlic powder
  • black pepper

Instructions

  1. Preheat oven to 350 degrees. Grease a 12 cup non-stick or silicone muffin pan.
  2. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions to "al dente". Drain, return to stove top.

  3. Over low heat, add milk and Velveeta to pasta; stir in a small amount at a time of the smoked cheddar (3 oz. total, save 1 oz. for topping). Stir frequently until all cheese is melted. Will thicken as it sits.

  4. In a medium bowl, gently mix all of the meatloaf ingredients together. Do not over-work the meat or it will become tough when cooked. Divide the meat mixture evenly into the muffin pan. Press down and around the sides to create a bowl shape for each one.
  5. Scoop a heaping tbsp. of the mac and cheese into each muffin cup. Sprinkle each with remaining shredded smoked cheddar. Bake for 25-30 minutes or until meat is fully cooked. Serve with remaining mac and cheese, and your favorite BBQ sauce for dipping.