Gourmet burgers are all the rave right now. And why not? Is there anything better than a burger. I’m sure you’ve all seen a mac-n-cheese burger on a menu near you. Two of my favorite foods: good and good, right! I had to try it. I ordered me up a good ole plate of comfort and although it was good I was disappointed that the two flavors did not blend into one another. It was just mac-n-cheese on top of a burger.
So, I asked myself, how could I combine the two flavors better? That’s when I came up with the idea of a mac-n-cheese stuffed meatloaf wrapped in bacon. Artery overload? No doubt. But oh, so good! And this coming from a girl who normally does not care for meatloaf.
Start with your favorite mac-n-cheese recipe: homemade, or from the box. Here’s my three-cheese recipe. Place 6 ounces of elbows pasta in a pot and cook according to package directions.
While the pasta cooks prepare a seasoning mix for the meat. Grind red and black peppercorns, sea salt granules, garlic powder, onion powder, smoked paprika and crushed red pepper into a spice blend and set aside. This will make more then you need for this recipe so save it to season steaks, burgers, etc.
Drain the pasta. Set aside, and keep warm. Heat butter and heavy cream over medium heat until butter is melted. Add three types of shredded cheeses. I use cheddar, mozzarella, and parmesan. Stir until melted and smooth adding more cream as needed to ensure a smooth cheese sauce. Add the pasta and mix until pasta is covered. Take off heat and set aside.
Make the meatloaf. Combine milk, egg, ketchup, and mustard. Stir in breadcrumbs. Crumble in meats. Mix until well combined and when I say mix you know what I mean. Take your rings off, wash those hands and get in there.
On a large cutting board lay out a sheet of parchment paper. Drop the meat on the paper and pat out into a rectangle the length of your pan. Sprinkle the meat seasonings over the meat.
Layer another sheet of parchment paper over the meat and using the paper turn the meat over.
Remove the top layer of paper. Do not season this side. Layer the mac-n-cheese over the meat. A little or a lot, your choice.
Using the paper to help roll the meat and mac-n-chez into a spiral discarding the paper when done. Wrap bacon around the meatloaf and place in a loaf pan.
Add more ketchup to the top of the meatloaf.
Bake in 350° oven for 1-½ hours. Let stand 15 minutes before slicing allowing the juices to seep back into the meat.
I hope you enjoy!
• I dedicate this recipe to Jen whose love of cheese might just border on an addiction. We love you!
- 6 oz. elbows pasta
- 2 tbsp. butter
- ½ cup heavy cream
- ¼ cup sharp cheddar cheese, shredded
- ¼ cup mozzarella cheese, shredded
- ¼ cup parmesan, shredded
- 1 tbsp. peppercorns, ideally a red and black pepper blend
- 1 tbsp. sea salt granules
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/8 tsp. smoked paprika
- Crushed red pepper, to taste
- 1/3 cup milk
- 1 egg
- 1/2 cup ketchup
- 1 tbsp. yellow mustard
- 1/2 cup breadcrumbs
- 3/4 lb. ground beef
- 1/2 lb. ground pork
- 4 – 6 slices bacon
- Cook the pasta as directed on the package.
- While the pasta cooks grind all the meat seasonings together.
- Drain the pasta. Set aside, and keep warm.
- In the same pot you cooked the pasta in, add the butter and ¼ cup of heavy cream over medium heat until butter is melted.
- Add the cheeses and stir until melted and smooth adding the rest of the heavy cream as needed to ensure the cheese is smooth.
- Add the pasta back to the pot and stir until the pasta is covered.
- Take off heat and set aside.
- Heat the oven to 350°.
- Combine milk, egg, ¼ cup ketchup, and mustard. Stir in breadcrumbs. Crumble in meats. Mix until well.
- On a large cutting board lay out a sheet of parchment paper. Drop the meat on the paper and pat out into a rectangle the size of your pan.
- Sprinkle the meat seasonings over the meat.
- Layer another sheet of parchment paper over the meat and using the paper turn the meat over. Remove the top layer of paper. Layer the mac-n-cheese over the meat.
- Using the paper to help roll the meat and mac-n-chez into a spiral. Discard the paper.
- Wrap bacon around the meatloaf and place in a loaf pan.
- Add the remaining ketchup to the top of the meatloaf.
- Bake until brown, about 1 ½ hours. Let stand 15 minutes before slicing.