Preheat your oven to 175°C (350°F) and grease a 23×33 cm baking dish.

In a medium bowl, mix 120 ml of ketchup with 120 ml of hickory and brown sugar barbecue sauce.

In a large bowl, combine the ground beef, crushed Ritz crackers, large eggs, and the prepared ketchup-barbecue mixture.

Transfer the mixture to the baking dish and shape it. Spread remaining sauce on top and bake for 30 minutes.

Cook the macaroni in a pot of salted boiling water until tender. Drain and set aside.

In another bowl, whisk together whole milk, cheddar cheese soup, and seasonings, then fold in the cooked macaroni and 225 g of cheese.

Spread the macaroni cheese mixture over the meatloaf and top with remaining cheese.

Bake for an additional 17-20 minutes until cheese is melted and bubbling.

Let the dish rest for about 10 minutes before slicing and serving.