Mac and Cheese Meatloaf Casserole (Print Version)

# Ingredients:

01 - 1 cup ketchup.
02 - 1 cup Sweet Baby Ray's Hickory & Brown Sugar barbecue sauce.
03 - 2 lbs lean ground beef.
04 - 30 Ritz Crackers, crushed.
05 - 2 oz Lipton onion soup mix.
06 - 2 eggs.
07 - 3 cups macaroni noodles.
08 - 2 cups milk.
09 - 10.5 oz condensed cheddar cheese soup.
10 - 1 tsp salt.
11 - 1 tsp pepper.
12 - 1 tbsp garlic powder.
13 - 1 tbsp onion powder.
14 - 4 cups shredded mozzarella and cheddar cheese blend.

# Instructions:

01 - Preheat oven to 350°F. Mix ketchup and barbecue sauce together.
02 - Combine beef, crackers, soup mix, eggs, and half the ketchup mixture. Press into greased dish and top with remaining sauce.
03 - Bake meatloaf for 30 minutes.
04 - Cook macaroni and drain. Mix with milk, cheese soup, seasonings, and 2 cups cheese.
05 - Spread mac and cheese over meatloaf, top with remaining cheese. Bake 17-20 minutes more.

# Notes:

01 - Use freshly shredded cheese for better melting.
02 - Can be made ahead and refrigerated.
03 - Freezes well for up to three months.

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