Total Time: 1 hour 5 minutes
Yield: 8 servings
Diet: Vegetarian
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
Four cups of shredded combination of cheddar and mozzarella cheese
Instructions:
Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Whisk together the barbecue sauce and ketchup in a medium-sized mixing basin.
. Set aside.
Add the ground beef to a large mixing bowl. Add crushed Ritz Crackers to the bowl.
. Add the Lipton onion soup mix and eggs. Pour in 1/2 cup of the ketchup and barbecue sauce mixture.
Mix all ingredients together until fully combined .Into the baking dish, evenly press the mixture. Drizzle the leftover barbecue sauce and ketchup over it.
Bake for 30 minutes. Cook the macaroni noodles according to package directions, then drain.
In a large bowl, whisk together milk and condensed cheddar cheese soup until smooth. Add the onion, garlic, and pepper powders. Add the prepared macaroni and two cups of cheese shreds.
Remove the meatloaf from the oven. Pour the macaroni mixture on top and spread evenly. Sprinkle the remaining cheese on top.
Bake for an additional 17-20 minutes, until the cheese is melted and starting to brown. Allow to sit for a few minutes before serving.