Instructions
1. Preheat the oven to 375°F (190°C) and line a baking sheet with foil or parchment paper.
2. Prepare the mac and cheese filling. Melt the butter in a saucepan over medium heat.
3. Whisk in the flour and cook for about 1 minute, stirring constantly.
4. Slowly pour in the milk while whisking until the mixture becomes smooth and slightly
thickened.
5. Add the shredded cheddar and stir until completely melted and creamy.
6. Fold in the cooked elbow macaroni, then set aside to cool slightly.
7. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, diced onion, garlic,
Worcestershire sauce, salt, and black pepper.
8. Mix gently with your hands until just combined. Avoid overmixing to keep the meatloaf
tender.
9. Divide the beef mixture into two equal portions. Press each portion into a rectangular
layer on parchment paper.
10. Spread the mac and cheese evenly over one beef layer, leaving a small border around
the edges.
11. Carefully place the second beef layer over the mac and cheese. Press the edges
together firmly, completely sealing the filling inside.
12. On a separate sheet of parchment, arrange the bacon slices into a tight woven lattice
large enough to wrap around the entire loaf.
13. Carefully place the stuffed meatloaf onto the bacon weave and wrap the bacon around it,
tucking the ends underneath.
14. Transfer the bacon-wrapped loaf to the prepared baking sheet.
15. In a small bowl, whisk together the remaining ketchup, brown sugar, and yellow mustard.
16. Brush the glaze generously over the bacon-covered meatloaf.
17. Bake for 55–65 minutes, or until the center of the beef reaches 160°F (71°C) and the
bacon is deeply browned and crisp.
18. For an extra-crisp bacon finish, broil for 1–2 minutes at the end, watching carefully to
prevent burning.
19. Remove from the oven and let the meatloaf rest for 10–15 minutes before slicing.
20. Cut into thick slices and serve while the mac and cheese center is warm and gooey.
Variations
● Swap cheddar for a combination of Monterey Jack, Colby Jack, and sharp cheddar.
● Add cooked diced jalapeños to the mac and cheese for a spicy kick.
● Mix crispy bacon pieces into the macaroni filling for even more smoky flavor.
● Use barbecue sauce in place of part of the ketchup glaze for a sweet, smoky finish.
● Add caramelized onions to the beef mixture for extra richness.
● Try pepper jack cheese in the filling for a creamy, spicy center.
Tips
● Cool the mac and cheese slightly before stuffing so it is easier to spread and seal inside
the beef.
● Leave a border around the filling and press the beef edges together firmly to prevent the
cheese sauce from escaping.
● Build the bacon weave tightly so it holds together as the meatloaf cooks.
● Place the loaf seam-side down so the bacon stays securely wrapped around the meat.
● Use a meat thermometer to confirm the center reaches 160°F.
● Rest the meatloaf for a full 10–15 minutes before slicing. This gives the juices and
cheesy filling time to settle, keeping the mac and cheese center inside each slice instead
of spilling onto the cutting board.
