Tender, juicy meatloaf stuffed with macaroni and cheese? Oh, yes—and making it is even easier than it might sound.

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What You Need
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1 pkg. (225 g) Kraft Dinner Macaroni and Cheese
2 lb. (900 g) extra-lean ground beef
1/2 cup finely chopped onions
1/4 cup dry bread crumbs
1 egg
1/3 cup Kraft Original BBQ Sauce, divided
2 cups Cracker Barrel Shredded Old Cheddar Cheese, divided
1/4 cup Heinz Tomato Ketchup
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Make It
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Heat oven to 350ºF.
Prepare Kraft Dinner as directed on package.
Meanwhile, mix meat, onions, bread crumbs, egg and 2 Tbsp. barbecue sauce just until blended. Divide meat mixture in half; pat each half into 10x8-inch rectangle on sheet of parchment.
Reserve 1/2 cup cheddar. Mix remaining cheddar with prepared Kraft Dinner; spread over meat mixture, starting at one short end of each rectangle and spreading to within 3 inches of opposite end.
Roll up each rectangle, starting at Kraft Dinner-covered end and removing parchment as meatloaf is rolled; press ends and edges of meatloaf together to seal. Use parchment to transfer meatloaves, seam sides down, to 2 (13x9-inch) pans sprayed with cooking spray. Discard parchment.
Bake meatloaves 25 min. Whisk ketchup and remaining barbecue sauce until blended; spoon over meatloaves. Sprinkle with reserved cheddar. Bake 10 min. or until meatloaves are done (160ºF).
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Note

Cool, then refrigerate or freeze any leftovers. If freezing, wrap each serving individually in foil; freeze up to 2 months. When ready to serve, thaw overnight in refrigerator. To reheat, place unwrapped slice on microwaveable plate. Microwave on HIGH 1-1/2 to 2 min. or until heated through.