This Meatloaf with Elbow Macaroni is a fun twist on a classic recipe! Only 9 ingredients are needed for this delicious and easy family dinner. Plus, it only takes about 20 minutes of active prep and cooking time, making dinner a stress free experience!
While regular meatloaf is delicious, our Meatloaf with Macaroni, takes this traditional meal to the next level with the addition of elbow noodles. And no, we aren't serving it on top of the noodles, we're baking them right in!
Serve with your favorite side dish and top with green onions (or ketchup) and enjoy this easy, comforting dinner!
Ingredients
- ground beef
- bread crumbs
- milk
- eggs
- onion
- celery
- ketchup
- dried elbow noodles
- Worcestershire
- salt and pepper
See recipe card for quantities.
How to Make Meatloaf with Elbow Macaroni
- Cook your noodles al dente and brown your ground beef.
- In a large bowl, combine all your ingredients.
- Press the meat mixture into a prepared loaf pan and cover with aluminum foil.
- Bake at 350° for one hour. At the 50-minute mark, take off the foil for the last 10 minutes.
- Let rest for 10 minutes before removing from the pan. Garnish with green onions and enjoy!
Hint: Be sure to top the macaroni meatloaf with the foil to not have a burned, crispy top on your meatloaf.
Substitutions
- Bread crumbs - Use premade or homemade breadcrumbs.
- Milk - We made this macaroni meatloaf with whole milk, but think 2% or skim would work too.
- Onion & Celery - These ingredients add flavor and we don't recommend substituting.
- Elbow Noodles - You should be able to use other small noodles as a substitute.
- Worcestershire - Add lots of flavor, but you can omit if you don't like it.
Serving Suggestions
We love to serve this dish topped with green onions and ketchup or mustard with some roasted vegetables on the side.
Equipment
For this meatloaf with elbow macaroni, you'll need parchment paper and a loaf pan.
Top tip for Macaroni Meatloaf
Be sure to prepare your loaf pan very well! We find the best way is to line the pan with parchment paper and then also spray with an olive oil spray or butter. This will allow you to remove your meatloaf cleanly.
Storage
- Storage - This meatloaf with macaroni can be stored in the fridge for 3-4 days in an airtight container.
- Freezing - You can freeze this meatloaf in freezer safe containers for up to 3 months.
- Reheating - Reheat in the microwave or the oven until warm.
FAQ
Milk is the secret to perfectly moist meatloaf. The fresh veggies (onion and celery) also help add moisture.
Eggs and breadcrumbs are the main binding ingredients in this meatloaf with elbow macaroni.
We like to cover meatloaf for the first 50 minutes of cooking time and then uncover for the last 10 minutes to get a slight crispy top without getting burned.
Be sure to add enough moisture (milk and ketchup) for moist meatloaf.
What to pair with meatloaf with macaroni:
These are my favorite dishes to serve with macaroni meatloaf:
Meatloaf with Elbow Macaroni
Ingredients
- 1 pounds ground beef
- 1 cup bread crumbs
- 1 cup milk
- 3 eggs
- 1 small onion chopped fine, about ¾ cup
- ½ cup celery about 2 stalks
- 3 tablespoon ketchup
- 1 cup dried elbow noodles
- 1 tablespoon Worcestershire
- Salt and pepper to taste
- Green onions optional garnish
Instructions
- Preheat your oven to 350° and prepare your loaf pan with parchment paper and butter or an olive oil spray to keep it from sticking. Do not skip preparing your pan or it will stick!
- Cook your noodles al dente, according to the package directions. Don’t overcook or your meatloaf will be mushy.
- While your noodles are cooking, heat a medium pan on the stove and brown your ground beef until no pink is showing.
- In a large bowl, combine all your ingredients. Then press the meat mixture into your prepared loaf pan and cover with aluminum foil.
- Bake at 350° for one hour. At the 50-minute mark, take off the foil for the last 10 minutes.
- After baking, let rest for 10 minutes before removing from the pan. Garnish with green onions and enjoy!
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
Did you make this recipe? Let me know!