Created on February 5th, 2026 at 12:28 pm
A Layered Dinner Bake That Combines Savory Meatloaf and Creamy Pasta in One Dish
Macaroni meatloaf bake is built for dinners that need to feel hearty, familiar, and reliable. This recipe brings together a seasoned ground beef meatloaf base and a creamy macaroni center baked into a single, sliceable dish. Instead of serving meatloaf and pasta separately, this bake combines them into one structured casserole that delivers both elements in every portion.
The appeal of this dish comes from balance. The meatloaf layer provides depth and savory flavor, while the creamy pasta center adds softness and richness. Baking them together allows the flavors to settle and the textures to stabilize, creating a meal that holds its shape without feeling dry or dense.
This recipe is especially suited for dinner routines where consistency matters. It reheats well, slices cleanly, and serves evenly, making it practical for family meals or leftovers. The flavors stay classic and approachable, focusing on technique rather than novelty.
Why This Macaroni Meatloaf Bake Works for Dinner
Combining meatloaf and macaroni into a single bake works because each component supports the other during cooking. The meatloaf absorbs gentle moisture from the pasta layer, preventing dryness, while the pasta layer benefits from the stable base underneath it.
Unlike loose casseroles, this bake is designed to be structured. It can be cut into portions without falling apart, which makes serving easier and presentation cleaner. For dinner, this structure is important, especially when the dish needs to feel complete on its own.
Flavor and Texture Expectations
The meatloaf base should be tender and well-seasoned, with a soft interior that slices cleanly. Breadcrumbs and milk create a moist texture, while baking ensures even cooking without excess grease.
The macaroni center should be creamy and cohesive, not watery or stiff. The cheese sauce coats the pasta evenly, creating a smooth layer that stays soft after baking. Together, the layers create contrast without competing.
Time Breakdown
Prep time: 30 minutes
Cook time: 45 minutes
Total time: About 1 hour 15 minutes
Ingredients
Meatloaf Layer
- 1 1/2 pounds ground beef
- 3/4 cup breadcrumbs
- 1/2 cup milk
- 2 large eggs
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons ketchup
Creamy Macaroni Center - 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Top Layer - 1/3 cup shredded cheddar cheese
Kitchen Tools
• Large mixing bowl
• Measuring cups and spoons
• Large pot
• Colander
• Saucepan
• Whisk
• 9×13-inch baking dish
• Spoon or spatula
Step-by-Step Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish to ensure the bake releases cleanly.
- In a large bowl, mix breadcrumbs and milk together and let sit for 1 to 2 minutes until softened.
- Add ground beef, eggs, onion, garlic, salt, black pepper, Italian seasoning, and ketchup. Mix gently just until combined to avoid a dense texture.
- Press the meatloaf mixture evenly into the bottom of the prepared baking dish, smoothing the surface.
- Bring a large pot of salted water to a boil and cook the macaroni until just al dente. Drain well and set aside.
- In a saucepan over medium heat, melt butter. Whisk in flour and cook for about 1 minute until smooth.
- Slowly whisk in milk, stirring constantly, and cook until the sauce thickens enough to coat the back of a spoon.
- Reduce heat and stir in cheddar and mozzarella until melted and smooth. Season with salt and black pepper.
- Add the cooked macaroni to the cheese sauce and stir until evenly coated.
- Spoon the creamy macaroni evenly over the meatloaf layer, spreading gently to keep layers defined.
- Sprinkle additional cheese on top if using.
- Bake uncovered for 45 minutes, or until the meatloaf is fully cooked and the top is lightly golden.
- Let rest for 10 minutes before slicing to allow the layers to set.
Serving Suggestions
Serve this bake with a simple vegetable side such as steamed broccoli or green beans. A fresh salad also helps balance the richness of the dish.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered to maintain moisture. This dish can also be frozen once cooled, then thawed overnight and reheated gently.
Nutrition Information (Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 640 |
| Carbohydrates | 42 g |
| Protein | 35 g |
| Fat | 36 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 890 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Frequently Asked Questions
Can I assemble this bake ahead of time?
Yes. Assemble the full dish, cover tightly, and refrigerate up to 24 hours before baking.
Will the pasta dry out in the oven?
No, as long as the cheese sauce is smooth and the bake is not overcooked.
Can I change the cheese blend?
Yes, but include at least one good melting cheese for a creamy center.
Does this freeze well?
Yes. Cool completely, wrap tightly, and freeze up to 2 months.
Why let it rest before slicing?
Resting allows the layers to firm slightly so portions hold their shape.
Macaroni Meatloaf Bake with a Creamy Pasta Center
Equipment
- Large mixing bowl
- Measuring Cups and Spoons
- Large pot
- Colander
- Saucepan
- Whisk
- 9×13-inch baking dish
- Spatula or spoon
Ingredients
Meatloaf Layer
- 1 1/2 lb ground beef moderate fat content recommended for tenderness
- 3/4 cup breadcrumbs plain or Italian-style
- 1/2 cup milk
- 2 large eggs
- 1/2 cup onion finely chopped
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp ketchup adds moisture and mild sweetness
Creamy Macaroni Center
- 8 oz elbow macaroni cook just to al dente
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk warmed if possible for smoother sauce
- 1 1/2 cups cheddar cheese shredded
- 1/2 cup mozzarella cheese shredded
- 1/2 tsp salt
- 1/4 tsp black pepper
Optional Top Layer
- 1/3 cup cheddar cheese shredded, for a more golden top
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish so the bake releases cleanly when serving.
- In a large bowl, mix breadcrumbs and milk and let sit for 1 to 2 minutes until softened. This panade helps the meatloaf layer stay tender.
- Add ground beef, eggs, onion, garlic, salt, black pepper, Italian seasoning, and ketchup. Mix gently just until combined. Do not overmix, or the meatloaf layer can bake up dense.
- Press the meatloaf mixture evenly into the bottom of the prepared baking dish. Smooth the surface so it bakes evenly under the macaroni layer.
- Bring a large pot of salted water to a boil. Cook the macaroni until just al dente, then drain well. Avoid overcooking so the pasta stays creamy after baking.
- Make the cheese sauce: in a saucepan over medium heat, melt the butter. Whisk in the flour and cook about 1 minute until smooth and lightly bubbling.
- Slowly whisk in the milk, whisking constantly to prevent lumps. Cook 3 to 5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
- Reduce heat to low. Stir in cheddar and mozzarella a handful at a time until fully melted and smooth. Season with salt and black pepper.
- Add the drained macaroni to the cheese sauce and stir until evenly coated. The mixture should look creamy and cohesive, not dry.
- Spoon the creamy macaroni evenly over the meatloaf layer. Spread gently to keep the layers defined without pulling up the meat base.
- If using the optional top layer, sprinkle shredded cheddar evenly over the surface for a more golden finish.
- Bake uncovered for about 45 minutes, or until the meatloaf layer is cooked through and the top is set and lightly golden.
- Remove from the oven and rest for 10 minutes before slicing. Resting helps the layers set so portions hold their shape when serving.
Notes
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