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How to make mac and cheese stuffed meatloaf

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What could be better than mac and cheese? Stuffing it inside of a meatloaf, of course! This recipe melds two of my favorite comfort classics into a warming, juicy and cheesy meal. Even though you might think this would take a lot of time or effort, take a peek at the ingredients list. Using a box of mac and cheese mix streamlines the process and makes this meal qualify for a weeknight standby.
You'll be amazed at how easy it is to turn an undesirable meal such as meatloaf into a family favorite. This meatloaf essentially tastes like a perfectly cooked cheeseburger – except you don't have to fire up the grill. We really like the sharp flavor and nice texture of Annie's Shells and White Cheddar Macaroni and Cheese, but you can use any brand of mac and cheese you like.
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Mac and cheese stuffed meatloaf
8
15 minutes
35 minutes
50 minutes
1 (6-ounce) package Annie's Shells and White Cheddar Macaroni and Cheese
1 pound ground beef
1 pound ground pork
1 egg
1/4 cup breadcrumbs
1/2 cup shredded cheddar cheese
1/4 cup ketchup
1 tablespoon brown sugar
1 teaspoon yellow mustard
Prepare the box of macaroni and cheese according to the package directions.
Meanwhile, heat the oven to 350 degrees F.
In a large bowl, combine the ground beef, pork, egg and breadcrumbs. Mix until everything is well-combined.
Divide the meat mixture into two large portions. Shape one of the portions into an 8-by-4 loaf and gently press down in the middle of the rectangle, creating a cavity.
Fill the cavity with the prepared mac and cheese (not all of what's in the pan will fit) and top it with the cheddar cheese.
Use the remaining portion of meat to close the loaf, pinching the sides closed.
Bake the meatloaf for 25 minutes.
Meanwhile, in a small bowl, whisk together the ketchup, brown sugar and mustard.
Brush the ketchup mixture over the meatloaf and bake for an additional 10 minutes, until the mixture reaches 165 degrees F on an instant read thermometer.
Let the meatloaf stand for 10 minutes before slicing.
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