Preparation:

1. Do ahead: Cook macaroni in medium pot of salted boiling water according to package directions for al dente. Meanwhile, melt butter in medium saucepan over medium-high heat. Whisk in flour for 1 minute. Season with salt and garlic powder. Slowly pour in milk, whisking constantly, until smooth. Add sour cream and stir until combined. Reduce heat to low and continue to stir until mixture thickens and coats back of spoon. Remove from heat and stir in cheddar cheese. Drain macaroni and stir into cheese sauce until well-coated. Set aside to cool. (This can be done up to 3 days ahead. Alternatively, substitute 1 1/2 cups leftover macaroni-and-cheese.)
2. Combine ground beef, egg, onion, milk, breadcrumbs, salt and pepper in large mixing bowl until just combined. Coat standard loaf pan with nonstick cooking spray. Press half of meatloaf mixture into prepared pan, pressing down in the center to create a divot for macaroni. Spoon macaroni down center of meatloaf mixture, leaving about 0.5” space around all edges. Top macaroni with remaining meatloaf mixture, pressing down on sides to seal.
3. Combine ketchup, mustard and brown sugar in a small mixing bowl. Spread mixture onto meatloaf mixture.
4. Press “Bake” button and use selector knob to adjust temperature to 375°. Press knob to set temperature, then turn knob to set time to 60 minutes. Press knob to begin preheating. Once preheated, place loaf pan in oven. Press knob to begin baking. Cook meatloaf for 60 minutes, until internal temperature reaches 165°. Tip: If top of meatloaf gets too dark, cover with foil.
5. Remove meatloaf from oven and let cool 5 minutes before removing from pan. Top with fresh parsley, and slice to serve.

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Preparation:

1. Do ahead: Cook macaroni in medium pot of salted boiling water according to package directions for al dente. Meanwhile, melt butter in medium saucepan over medium-high heat. Whisk in flour for 1 minute. Season with salt and garlic powder. Slowly pour in milk, whisking constantly, until smooth. Add sour cream and stir until combined. Reduce heat to low and continue to stir until mixture thickens and coats back of spoon. Remove from heat and stir in cheddar cheese. Drain macaroni and stir into cheese sauce until well-coated. Set aside to cool. (This can be done up to 3 days ahead. Alternatively, substitute 1 1/2 cups leftover macaroni-and-cheese.)
2. Combine ground beef, egg, onion, milk, breadcrumbs, salt and pepper in large mixing bowl until just combined. Coat standard loaf pan with nonstick cooking spray. Press half of meatloaf mixture into prepared pan, pressing down in the center to create a divot for macaroni. Spoon macaroni down center of meatloaf mixture, leaving about 0.5” space around all edges. Top macaroni with remaining meatloaf mixture, pressing down on sides to seal.
3. Combine ketchup, mustard and brown sugar in a small mixing bowl. Spread mixture onto meatloaf mixture.
4. Press “Bake” button and use selector knob to adjust temperature to 375°. Press knob to set temperature, then turn knob to set time to 60 minutes. Press knob to begin preheating. Once preheated, place loaf pan in oven. Press knob to begin baking. Cook meatloaf 60 minutes, until internal temperature reaches 165°. Tip: If the top of the meatloaf gets too dark, cover with foil.
5. Remove meatloaf from oven and let cool 5 minutes before removing from pan. Top with fresh parsley, and slice to serve.

Download Recipe Book