Ingredients:

  • 1.5 lbs 93% lean ground beef
  • 1 cup Ritz Crackers, crushed (approx. 25 crackers)
  • 0.5 cup skim milk
  • 1 large egg, beaten
  • 0.5 yellow onion, finely grated
  • 2 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 0.5 tsp smoked paprika
  • 6 oz dry whole grain elbow macaroni
  • 1 cup sharp cheddar cheese, shredded
  • 0.25 cup plain non-fat Greek yogurt
  • 0.25 cup sugar-free ketchup
  • 1 tbsp apple cider vinegar
  • 1 tsp honey

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the crushed Ritz crackers and skim milk. Allow to sit for 5 minutes to form a panade.
  2. Add the lean ground beef, beaten egg, grated onion, minced garlic, Worcestershire sauce, dried thyme, smoked paprika to the cracker mixture. Mix gently until just combined, being careful not to overwork the meat.
  3. Boil the macaroni for 2 minutes less than the package directions state (approximately 5-6 minutes for most brands), until slightly under al dente. Drain, reserving 1/4 cup of the pasta water. Stir in the cheddar cheese, Greek yogurt, mustard powder, and the reserved water until creamy.
  4. Press half of the meatloaf mixture into the bottom and up the sides of a 9x5 inch loaf pan. Fill the center with the mac and cheese mixture, then top with the remaining meatloaf mixture, sealing the edges carefully.
  5. Whisk together the sugar-free ketchup, apple cider vinegar, and honey. Brush the glaze generously over the top of the meatloaf.
  6. Bake for 45-50 minutes or until the internal temperature reaches 160°F (71°C). Let rest for 10 minutes before slicing to ensure the mac and cheese center remains stable.