Macaroni And Cheese Meatloaf Recipes

Steps:

• For the meatloaf: Preheat the oven to 375 degrees F.
• Combine the ground beef, milk, onion, garlic, Heinz 57, breadcrumbs, parsley, salt and pepper in a bowl. Mix well.
• Form the ground beef mixture into a loaf and place in a baking dish. Bake until the meatloaf reaches an internal temperature of 150 degrees F, 45 to 60 minutes, basting with the pan drippings every 15 minutes. Brush the meatloaf with the BBQ sauce 15 minutes before it's done cooking.
• Remove the meatloaf from the oven and allow it to rest for 15 minutes, then cut into six portions and hold for plating.
• For the ham hock broth:
• Fill a 6-quart pot with 1 gallon cold water. Add the ham hocks. Bring the water to a boil over high heat, then reduce to a simmer. Allow the broth to simmer for 3 hours. Add the onions, carrots, celery and corn cobs, and simmer for 1 hour more. Strain the broth through a fine-mesh sieve (the final quantity should be between 2 and 3 quarts). Remove the ham hocks and pick the meat for use in the collard greens.
• For the collard greens: Melt the butter in a large pot. Add the onions and garlic, and saute for 3 to 4 minutes to sweat the onions. Add the chile flakes and saute 1 minute. Add the collard greens and ham hock meat, stirring to wilt the collards. Add the cider vinegar, apple juice and 8 cups of the ham hock broth, and bring to a simmer. Cover the pot and simmer until the greens are tender, 1 hour. Season with salt and pepper.
• For the mac and cheese: In a saucepot, melt the butter and then whisk in the flour to make a roux. Cook the roux for 2 minutes, then slowly whisk in the milk and bring to a simmer. Cook for 10 to 15 minutes, whisking regularly.
• Add the cream cheese and cheddar, stirring until all the cheese is melted into the sauce.
• Just before plating, heat the chicken stock in a pan and add the cooked pasta. Once the pasta is hot, add the cheese sauce and bring to a boil. Reduce the sauce to a thick consistency that coats the back of the spoon. Stir in the salt and pepper.
• For Plating: Divide the mac and cheese between the six plates. Place a piece of the meatloaf over the top of the mac and cheese. With a slotted spoon, put some of the collard greens next to the meatloaf. Serve.
• Melt the butter in a saucepot. Add the onions and garlic, and saute until the onions are translucent. Add the chili powder, smoked paprika, dry mustard, garlic powder, onion powder and cayenne. Cook for 2 to 3 minutes to toast the spices. Add the brown sugar and molasses; stir until the sugar is dissolved.
• Add the ketchup, Dijon mustard, Worcestershire sauce and cider vinegar, and bring to a simmer. Cook the sauce for 30 to 45 minutes and then puree with an immersion blender. Season with salt and pepper. Yield: 1 gallon

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the beef, pork, soup mix, eggs, bread crumbs, pepper and water. Stir in 1/2 cup of the cheese. Mix well and spread half of mixture into a 9x5 inch loaf pan. Spread remaining 1 1/2 cups cheese over meat loaf mixture. Top with remaining half of meat loaf mixture.
• Bake in preheated oven for 60 minutes. Let cool 10 to 15 minutes before serving.

Steps:

• Heat oven to 350ºF.
• Prepare Dinner as directed on package.
• Meanwhile, mix meat, onions, bread crumbs, egg and 2 Tbsp. A.1. just until blended. Divide meat mixture in half; pat each half into 10x8-inch rectangle on sheet of parchment paper.
• Reserve 1/2 cup cheddar. Mix remaining cheddar with Dinner; spread over meat mixture, starting at one short end of each rectangle and spreading to within 3 inches of opposite end.
• Roll up each rectangle, starting at Dinner-covered end and removing parchment as meatloaf is rolled; press ends and edges of meatloaf together to seal. Use parchment to transfer meatloaves, seam sides down, to 2 (13x9-inch) pans sprayed with cooking spray. Discard parchment.
• Bake meatloaves 25 min. Whisk ketchup and remaining A.1. until blended; spoon over meatloaves. Sprinkle with reserved cheddar. Bake 10 min. or until meatloaves are done (160ºF). Let stand 10 min. before slicing to serve.

Steps:

• Heat oven to 350ºF. Prepare macaroni and cheese dinner as directed on package. Meanwhile, mix meat, onions, bread crumbs, egg and 2 tablespoons A.1. just until blended. Divide meat mixture in half; pat each half into 10x8-inch rectangle on sheet of parchment paper. Reserve 1/2 cup cheddar. Mix remaining cheddar with macaroni and cheese; spread over meat mixture, starting at one short end of each rectangle and spreading to within 3 inches of opposite end. Roll up each rectangle, starting at macaroni cheese covered end and removing parchment as meatloaf is rolled; press ends and edges of meatloaf together to seal. Use parchment to transfer meatloaves, seam sides down, to 2 (13x9-inch) pans sprayed with cooking spray. Discard parchment. Bake meatloaves 25 minutes. Whisk ketchup and remaining A.1. until blended; spoon over meatloaves. Sprinkle with reserved cheddar. Bake 10 minutes or until meatloaves are done (160ºF). Let stand 10 minutes before slicing to serve.

Steps:

• Cook macaroni according to directions on package.
• Mix together pasta, hamburger, bread crumbs, milk, eggs, onion, green pepper, cheese, salt and pepper. Shape into loaf.
• Bake at 350 degrees F for 1 hour.

Steps:

• Put a large pot of water on to boil for pasta. Preheat oven to 425 degrees F.
• Place meat in a bowl. Make a well in meat. Fill well with egg, bread crumbs, 1/4 cup cheese, peppers, onions, garlic, tomato paste, salt and pepper. Mix meat and breading and form 4 individual oval meat loaves, 1-inch thick. Coat loaves with extra-virgin olive oil and arrange on a baking sheet. Roast 18 to 20 minutes.
• When the pasta water boils, salt water and add pasta. Cook until slightly undercooked ? pasta will continue to cook when combined with cheese sauce.
• Melt butter in a saucepan and add flour. Whisk in milk. Bring to a bubble. Thicken milk, 2 to 3 minutes. Add cheeses: Cheddar, asiago, 1/2 cup Parmesan and black pepper. Stir to melt cheeses. Drain pasta and combine with melted cheese sauce and transfer to a flameproof baking dish or casserole. Place bread crumbs in a bowl and add extra-virgin olive oil and herbs to bread crumbs. Top pasta with bread crumbs. Place under a broiler and brown bread crumbs. Serve cheese and pasta alongside meat loaf.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13-inch baking pan.
• Melt butter in a saucepan over medium heat; saute onion and garlic until onion is translucent, 5 to 10 minutes. Add green bell pepper to onion mixture and saute until bell pepper is softened, about 3 more minutes.
• Mix sirloin, bread crumbs, salt, and black pepper together in a large bowl with your hands; add vegetable mixture and loosely mix. Mix egg into sirloin mixture; add oats if mixture is too wet. Transfer sirloin mixture to the prepared baking pan and form into a loaf.
• Bake in the preheated oven for 20 minutes. Whisk ketchup, sugar, honey, and hot sauce together in a bowl; brush over meat loaf. Continue baking until no longer pink in the center, about 40 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let stand for 10 minutes before slicing.