Delicious Halloween Mummy Meatloaf
Submitted by happyzhangbo
A classic meatloaf shaped into a dome, glazed with ketchup and brown sugar, then wrapped in pappardelle pasta strips to look like a mummy. Mozzarella and olive eyes complete the spooky look.
YIELD
6 servingsPREP
20 minCOOK
60 minREADY
90 minHalloween dinner just got a serious upgrade.
This mummy meatloaf starts as a solid, well-seasoned ground beef dome glazed with a sweet ketchup-mustard-brown sugar sauce. After baking, wide pappardelle noodles get draped over the top one at a time to create those creepy mummy wrappings.
A halved mozzarella ball and two black olives give it googly eyes that’ll have the kids screaming before they start eating.
It’s a real dinner with a costume on, not just a cute idea with no substance behind it. Serve the extra ketchup sauce on the side for dipping or drizzle it all over for a gruesome, gory effect.
Pro Tips
- Shape the meatloaf into a dome rather than a rectangle. The round shape makes the mummy head much more convincing
- Let the meatloaf rest a full 18 minutes before decorating. If it’s too hot, the pasta and cheese won’t hold their shape
- Cook the pappardelle while the meatloaf rests so the timing works out perfectly
- Get the kids involved in the wrapping and decorating. It’s half the fun
Ingredients
Directions
For the meatloaf:
Heat the oven to 350°F.
Lightly grease a 10 x 13-inch (or 10-inch round) baking dish with cooking spray or butter.
Mix together the meat, egg, onion, milk, breadcrumbs, salt, and pepper in a large bowl.
Shape the mixture into a 10-inch round dome and place it in the baking dish.
Combine the ⅓ cup ketchup, 2 tablespoons brown sugar, and 2 tablespoons prepared mustard in a small bowl until blended.
Spread the mixture over the meatloaf.
Bake for 1 hour.
Transfer the meatloaf to a wire rack and let rest for about 18 minutes.
Cook the pappardelle according to the package directions, drain and keep warm while meatloaf rests.
For the sauce:
Add all the ingredients in a small saucepan, and stir well.
Cook over medium heat, stirring, until bubbly and thickened, 2 to 4 minutes.
Keep warm until ready to serve.
Remove the meatloaf from the pan and arrange on a serving plate.
Cut the mozzarella ball in half.
Layer the pasta strands one by one over the meatloaf to look like a mummy’s wrappings, adding the mozzarella and two olives for eyes.
Surround the mummy meatloaf with more olives.
Serve with the sauce on the side or drizzle sauce all over the mummy!
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