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.