Some may think this is a weird combination, but if you love macaroni and cheese, bbq sauce and meatloaf, especially as one meal, give this one a try!  For a more low-carb option, instead of pasta use cauliflower.

Ingredients needed:

• 1 cup ketchup
• 1 cup barbeque sauce – I used honey barbeque
• 30 Ritz Crackers
• 2 lbs lean ground beef
• 1 onion chopped
• 1 package 2 oz Lipton onion soup mix
• 2 eggs
• 3 cups macaroni noodles
• 2 cups milk
• 1 can – 10.5 oz condensed cheddar cheese soup
• 1 tbsp garlic powder
• 1 tbsp onion powder
• Any other seasonings you’d like to add
• 4 cups shredded mozzarella and cheddar cheese blend

Directions:

1.   Preheat oven to 350.
2.   Grease a 9×13 inch baking dish and make sure it is greased – set aside.  If you have a large cookie sheet to place under this, go ahead and get that ready, too.
3.   Add ketchup and bbq sauce into a bowl and stir until well combined.  Set 1/2 cup aside – you’ll use the rest later.
4.   Since the ritz crackers are rather easy to crumble, you can easily do this with your hands – however, you can also place them in a ziploc bag, close and crush with a rolling pin.
5.   In a large bowl, add the beef, crumbled ritz crackers, chopped onion, onion soup mix, and 2 eggs.  If you’d like to add any other seasonings like minced garlic, garlic salt, etc, feel free to add that as well.  Add 1/2 cup of the ketchup/bbq mix.
   
6.   If you have a standing mixer, a paddle can be used to mix this up.  Otherwise, mix with your hands until well combined.
7.   Place the meat mixture into the greased baking dish and press the meat together so it doesn’t fall apart very easily.  I do this by turning it over into a ball until I don’t see many cracks.  I’ll then spread the mixture out evenly in the dish.
   
8.   Place in the oven, uncovered, for 30 minutes.
9.   While the meatloaf is cooking, start the macaroni and cheese.
10.   Boil the noodles according to the package.
11.   Pour the cheddar cheese soup and milk into a separate large bowl and mix until there are no lumps.
12.   Add the garlic powder and onion powder to the milk mixture, along with any other seasonings, and mix well again.
13.   Once the noodles are done, drain and then add to the milk mixture and stir until well combined.  Do not put this back on the hot stove.
    
14.   Add 2 cups of the shredded cheese to the macaroni and stir again.
    
15.   Check the meatloaf in the oven and carefully drain as much grease as you can off of the meatloaf.
    
16.   As you can see, mine shrunk a bit but it’s ok!  I then added the rest of the ketchup/bbq sauce mix and spread over the top of the meatloaf.
    
17.   I placed this back in the oven for about 10 minutes to warm up the sauce and this allowed the meatloaf to cook a bit more.
18.   When you take the meatloaf out of the oven this next time, be sure to put that large cookie sheet under it – just in case any cheese melts off the side, or any extra grease comes up and over.
19.   Add the mac and cheese to the top of the meatloaf and spread evenly over the top.
    
20.   The remainder 2 cups of cheese, add to the top and place back in the oven carefully.  Cook for an additional 30 minutes.
    
21. Once the cheese is starting to get brown, remove from the oven carefully and let sit a couple minutes.  Enjoy!
    

Original recipe:  https://www.thisisnotdietfood.com/mac-and-cheese-meatloaf-casserole/