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
4 cups shredded mozzarella and cheddar cheese blend

Directions:

Preheat the oven to 350°F (175°C).
In a medium mixing bowl, combine the ketchup and barbecue sauce, then set aside.
In a large mixing bowl, add the ground beef. Place Ritz crackers in a large Ziploc bag and crush them using a rolling pin, then add the crumbs to the ground beef.
Add the Lipton onion soup mix and eggs to the ground beef mixture. Pour in 1/2 cup of the ketchup and barbecue sauce mixture.
Use your hands to mix all of the ingredients together until fully combined. Press the meatloaf mixture evenly into a greased 9×13 inch baking dish.
Spread the remaining ketchup and barbecue sauce mixture on top of the meatloaf.
Bake the meatloaf in the preheated oven for 30 minutes. While the meatloaf is baking, cook the macaroni noodles according to the package directions, then drain.
In a large mixing bowl, whisk together the milk and condensed cheddar cheese soup until no lumps remain.
Add the salt, pepper, garlic powder, and onion powder to the bowl and whisk well. Stir in the cooked macaroni noodles until they are coated in the liquid. Mix in 2 cups of the shredded cheese.
Once the meatloaf has baked for 30 minutes, remove it from the oven. Pour the macaroni mixture on top of the meatloaf and spread it out evenly.
Sprinkle the remaining 2 cups of shredded cheese on top of the macaroni.
Return the dish to the oven and bake for an additional 17-20 minutes, or until the cheese on top is fully melted and just starting to brown.
Let the casserole sit for a few minutes before slicing and serving. Enjoy!
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes | Calories: 549 kcal per serving | Servings: 8 servings