Smoked Cheddar Mac and Cheese Stuffed Meatloaf

Author: Laura Doerr with Ways to my Heart

Serving size: 4

Ingredients

For the meatloaf

1 lb ground beef

1/2 lb ground Italian sausage

1 cup stuffing mix such as Stove Top

1 cup water

1 tsp garlic powder

1 tsp onion powder

1 tbsp Worcestershire sauce

salt and pepper

For the mac and cheese

8 oz small shell pasta

3/4 cup milk

8 oz Velveeta cheese cubed

4 oz smoked cheddar cheese shredded, divided

1 tsp garlic powder

black pepper

Instructions

1. Preheat oven to 350 degrees. Grease a 12-cup non-stick or silicone muffin pan.

2. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions to al dente; Drain.

3. Over low heat, add milk and Velveeta; stir in a small amount at a time of the smoked cheddar (3 oz. total, save 1 oz. for topping). Stir frequently until all cheese is melted. Will thicken as it sits.

4. In a medium bowl, gently mix all of the meatloaf ingredients together. Do not over-work the meat or it will become tough when cooked. Divide the meat mixture evenly into the muffin pan. Press down and around the sides to create a bowl shape for each one.

5. Scoop a heaping tbsp. of the mac and cheese into each muffin cup. Sprinkle each with remaining shredded smoked cheddar. Bake for 25-30 minutes or until meat is fully cooked. Serve with remaining mac and cheese,and your favorite BBQ sauce for dipping.