Preheat the oven to 350°F (175°C).

In a medium bowl, mix the ketchup and barbecue sauce, then set aside.

In a large bowl, combine the ground beef, crushed Ritz crackers, Lipton onion soup mix, eggs, and 1/2 cup of the ketchup-barbecue mixture. Mix well with your hands until fully combined.

Press the meatloaf mixture evenly into a greased 9×13-inch baking dish.

Spread the remaining ketchup-barbecue sauce mixture over the top of the meatloaf.

Bake for 30 minutes.

While the meatloaf is baking, cook the macaroni noodles according to the package directions. Drain and set aside.

In a large bowl, whisk together the milk and condensed cheddar cheese soup until smooth.

Add the salt, pepper, garlic powder, and onion powder, then whisk well. Stir in the cooked macaroni noodles, ensuring they are evenly coated. Mix in 2 cups of shredded cheese.

Once the meatloaf has baked for 30 minutes, remove it from the oven.

Evenly spread the macaroni and cheese mixture over the meatloaf.

Top with the remaining 2 cups of shredded cheese.

Return to the oven and bake for another 17-20 minutes, or until the cheese is fully melted and golden brown.

Let the casserole sit for a few minutes before slicing and serving.