Mac and Cheese Meatloaf

Studio 5 is sharing your favorite comfort foods all week long.

Becky Low shares a recipe for Mac and Cheese Meatloaf.

¼ cup A-1 sauce, divided, optional
⅓ cup ketchup
1-2 tablespoons brown sugar
1 ¼ cups dry macaroni
2 tablespoons butter
1 teaspoon flour
½ cup milk
¼ teaspoon garlic salt (may substitute regular salt)
pepper and or other seasonings to taste
2 cups shredded sharp cheese (8 ounces)**
2 pounds lean ground beef
2 tablespoons dried chopped onion (½ cup fresh chopped)
2 cloves minced garlic
1 teaspoon Worcestershire sauce, optional
¼ cup crushed saltine crackers, or Panko style bread crumbs
2 eggs

Preheat oven to 350 degrees. Lightly spray with non-stick 2 standard loaf pans or 2 shallow 9×13 pans; set aside. Combine ketchup, brown sugar and 2-tablespoons A-1 sauce; set aside.

Cook macaroni according to package directions, drain; return macaroni to pan.

*In a small sauce pan, melt butter; stir in flour until smooth. Whisk in milk and stir until smooth. Stirring frequently, cook over medium heat until bubbly. Remove from heat, stir in garlic salt and pepper to taste; pour over cooked macaroni. Set aside ½-cup cheese for garnish; stir remaining shredded cheese into macaroni. Set aside.

Combine lean ground beef, dried or fresh chopped onion, minced garlic, 2-tablespoons A-1 sauce, Worcestershire sauce, crushed crackers and eggs. Mix well. Divide meat mixture in half and pat each half into a 10×8 inch rectangle on parchment paper. Divide macaroni and cheese between the two rectangles. For each rectangle, starting at a narrow side, spread mac and cheese to within 3-inches of opposite edge. Using parchment paper to assist, roll meat around mac and cheese. Seal edges and transfer roll to prepared pan. Bake 25 minutes. Remove from oven and spread with prepared glaze; return to oven and bake an additional 15 minutes or until internal temperature reaches 160 degrees. Let stand 10 minutes before slicing.

* If you prefer to use the boxed macaroni and cheese, skip this step and ingredients. Prepare box according to package directions. Stir in 1 ½-cups shredded sharp cheese, set aside.

** Gouda, Gruyere or sharp Cheddar work well in this recipe.

Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to