Description
A comforting weeknight dinner that combines ground beef with creamy mac and cheese in a loaf pan. This recipe is moist, flavorful, and comes together in under 30 minutes of prep time.
Ingredients
Scale
- 1.5 pounds 80/20 ground beef
- 1 cup dry elbow macaroni
- 2 cups shredded cheddar cheese
- 8 ounces softened cream cheese
- 1/2 cup whole milk
- 2 large eggs
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or non-stick spray.
- Boil elbow macaroni for one minute less than al dente, drain, and rinse with cold water to stop cooking.
- In a large bowl, whisk together softened cream cheese, milk, eggs, ketchup, brown sugar, garlic powder, onion powder, salt, and pepper until smooth.
- Add ground beef and cooked pasta to the wet mixture. Mix gently with hands or a spoon until evenly distributed; do not overmix.
- Transfer mixture to the prepared loaf pan, pressing down firmly and smoothing the top.
- Bake for 45-50 minutes. Optionally brush with remaining ketchup/glaze at the 30-minute mark. Internal temperature should reach 160°F.
- Remove from oven and let rest in the pan for at least 10 minutes before slicing to allow juices to redistribute.
Notes
Use 80/20 ground beef for moisture. Do not overmix the meat to avoid a tough texture. Let the loaf rest for 10 minutes after baking to prevent it from falling apart. For a crispier top, broil for the last 2 minutes. Leftovers can be refrigerated for 4 days or frozen unbaked for 3 months.
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 30
- Saturated Fat: 15
- Carbohydrates: 25
- Fiber: 1
- Protein: 25
Keywords: meatloaf, mac and cheese, comfort food, weeknight dinner, easy recipes, family meals, ground beef, cheesy dinner