Preheat your oven to 350°F.

For the mac and cheese filling, cook the elbow macaroni according to package directions until al dente. Drain and set aside.

In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for about a minute until lightly golden. Gradually pour in the whole milk while whisking constantly and cook until the sauce thickens enough to coat the back of a spoon. Remove from heat, then stir in the shredded cheddar cheese until melted and smooth. Season with garlic powder, paprika, salt, and pepper, then fold in the cooked macaroni. Set aside.

In a large bowl, combine the ground beef, breadcrumbs, beaten eggs, finely diced onion, minced garlic, milk, ketchup, halal Worcestershire sauce, salt, black pepper, and Italian seasoning. Mix with your hands until just combined, being careful not to overmix.

On a parchment-lined baking sheet, form about two-thirds of the meat mixture into a rectangular base, creating a shallow well in the center.

Spoon the prepared mac and cheese into the center of the meatloaf base, leaving about a one-inch border around the edges. Cover with the remaining meat mixture and seal the edges well so the cheesy filling stays inside.

Brush the top with extra ketchup for a sticky glaze.

Bake in the preheated 350°F oven for 45-55 minutes, or until a meat thermometer inserted into the meatloaf reads 160°F.

Allow the meatloaf to rest for 10 minutes before slicing to keep it juicy.

Serve with your favorite sides such as a crisp salad, garlic mashed potatoes, or roasted vegetables.