Preheat your oven to 175°C (350°F) and grease a 23x33 cm baking dish with non-stick spray or butter.

In a medium bowl, combine equal parts of ketchup and barbecue sauce to form a glaze and set aside.

In a large mixing bowl, combine the lean ground beef, crushed Ritz crackers, onion soup mix, eggs, and 120 ml of the glaze mixture. Mix well.

Transfer the meatloaf mixture into your prepared baking dish and press it into an even layer. Spread the remaining glaze on top.

Bake for 30 minutes.

Cook the macaroni noodles according to package instructions until al dente, then drain.

In a separate bowl, whisk together whole milk and cheddar cheese soup, adding seasonings to taste. Fold in the cooked macaroni and 225 g of shredded cheese.

After 30 minutes, spread the macaroni mixture over the meatloaf and sprinkle remaining cheese on top. Bake for an additional 17-20 minutes.

Let the dish rest for several minutes before slicing.