So there I was, staring at the package of ground beef and wondering, "what do I serve with the meatloaf this time?" There was the leftover macaroni and cheese; wow, how original, can you tell I just wasn't feeling it? I'm not really sure how it happened, but sometime during the ingredient gathering process, this idea popped into my head and wouldn't let go. What if I wrapped the meatloaf around the mac n' cheese? Could I even achieve such a thing; what the heck would it look like; more importantly, what would it taste like??? Ok, call me crazy, but I just had to try it, just to see if I could do it mostly.
I took photos of the process to go along with the recipe. The aroma in the kitchen was awesome, but the taste of the final product was out of this world. Now I can't wait to try out other types of fillings, but don't worry Roy, I will make my regular meatloaf from time to time as I know how much you like the original. Trial and error...who would have thunk it?
3 lbs lean ground beef
1 (12 oz) bag dried stuffing cubes
1 cup milk
1 (15.5 oz can) diced tomatoes with sweet onions
1 cup diced green bell pepper
2 Tbsp saltless seasoning mix
1 tsp ground black pepper
5 cups macaroni and cheese (see Note)
Ketchup for glazing
Preheat oven to 375F; line a 4 qt baking dish with aluminum foil and spray foil with nonstick cooking spray. Line a large jelly roll pan with parchment paper, wax paper or aluminum foil.
Place baking dish on center rack of oven and bake for one hour; brush a second layer of ketchup over the top and sides and bake for one additional hour.
The meatloaf will be too large to remove from the baking dish, so cut slices and use a narrow spatula to remove to a plate.
Makes 12-14 servings depending on how large the slices are cut.
Note: (The Macaroni and Cheese used should have been made previously and refrigerated in a rectangular container to make for easier slicing.)