Halloween Mummy Meatloaf (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound ground beef
02 -
1/2 pound ground breakfast sausage
03 -
1 large egg, lightly beaten
04 -
1 medium yellow onion, finely diced
05 -
1 cup fine cracker crumbs
06 -
1/4 cup whole milk
→ Seasonings & Sauce
07 -
1 teaspoon olive oil
08 -
1 1/4 teaspoons Mrs. Dash seasoning blend
09 -
1/2 teaspoon garlic powder
10 -
3/4 cup ketchup, divided
11 -
4 teaspoons Worcestershire sauce, divided
→ Mummy Wrapping
12 -
1 sheet frozen puff pastry, thawed and chilled
13 -
1 large egg beaten with 1 teaspoon water for egg wash
14 -
2 edible candy eyes for decoration
# Instructions:
01 -
Heat your oven to 350°F and line a large baking sheet with foil. Give it a light spray with cooking oil and set it aside for later.
02 -
Warm the olive oil in a nonstick pan over medium heat. Toss in your diced onion and let it cook until it becomes soft and see-through, about 5 to 7 minutes. This builds the flavor foundation.
03 -
In a large mixing bowl, combine your cracker crumbs with the milk, garlic powder, and Mrs. Dash seasoning. Let this mixture sit while you prepare the glaze.
04 -
In a small bowl, whisk together half a cup of ketchup with 1 tablespoon of Worcestershire sauce. This will be your shiny, flavorful coating.
05 -
Add both ground meats, the beaten egg, cooked onions, remaining ketchup and Worcestershire sauce to your cracker crumb mixture. Use your hands to gently combine everything until just mixed - don't overwork it.
06 -
On your prepared baking sheet, use your hands to mold the meat mixture into a mummy shape - think of a head connected to a body. Make it about 2 inches thick for even cooking.
07 -
Brush your ketchup glaze all over the mummy shape, then slide it into the oven for 50 minutes until it's mostly cooked through.
08 -
Pull the meatloaf out and let it cool for at least 20 minutes - this is crucial so your pastry wrapping won't slide off. Meanwhile, crank your oven up to 425°F.
09 -
Using a pizza cutter, slice your chilled puff pastry into long strips. Drape these strips over your mummy, leaving gaps for that authentic wrapped look. Brush the pastry with your egg wash.
10 -
Bake for another 20 minutes until the pastry is golden brown and the meatloaf reaches 160°F internally. Press on your candy eyes and serve this spooky masterpiece!
# Notes:
01 -
You can swap the puff pastry for crescent roll dough if that's what you have on hand - it works just as well for creating those mummy bandages.
02 -
This makes the perfect Halloween centerpiece that's both fun to look at and seriously delicious to eat.
03 -
The resting time after the first bake is essential - skip it and your pastry will slide right off when you try to wrap your mummy.