Ingredients:
1 cup ketchup
1 cup Sweet Baby Ray’s Hickory & Brown Sugar barbecue sauce
2 lbs lean ground beef
30 Ritz Crackers
2 oz Lipton onion soup mix
2 eggs
3 cups macaroni noodles
2 cups milk
10.5 oz condensed cheddar cheese soup
1 tsp salt
1 tsp pepper
1 tbsp garlic powder
1 tbsp onion powder
4 cups shredded mozzarella and cheddar cheese blend
Directions:
Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a medium mixing bowl, combine the ketchup and barbecue sauce. Set aside.
In a large mixing bowl, combine the ground beef, crushed Ritz Crackers, Lipton onion soup mix, and eggs. Add 1/2 cup of the ketchup-barbecue sauce mixture and mix well.
Press the beef mixture evenly into the baking dish. Spread the remaining ketchup and barbecue sauce on top.
Bake for 30 minutes.
Meanwhile, cook the macaroni noodles as per package directions and drain.
In a large bowl, whisk together milk and condensed cheddar cheese soup until smooth. Stir in salt, pepper, garlic powder, onion powder, cooked macaroni, and 2 cups of shredded cheese.
Remove the meatloaf from the oven. Top with the macaroni mixture and spread evenly. Sprinkle the remaining 2 cups of cheese on top.
Bake for an additional 17-20 minutes, until the cheese is melted and starting to brown.
Let sit for a few minutes before serving.
Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings
Diet: Vegetarian
