Mummy Meatloaf Halloween (Printer-Friendly Version)
Moist meatloaf wrapped in flaky puff pastry with black olive eyes and marinara dipping sauce.
# Ingredients Needed:
→ Meat Mixture
01 -
1 lb ground beef
02 -
1/2 cup plain or Italian seasoned breadcrumbs
03 -
1/2 cup whole milk
04 -
1 large egg
05 -
1 small onion, finely chopped
06 -
2 cloves garlic, minced
07 -
1/4 cup ketchup
08 -
1 tsp Worcestershire sauce
09 -
1 tsp dried parsley (optional)
10 -
1/2 tsp paprika (optional)
11 -
Salt, to taste
12 -
Black pepper, to taste
→ Assembly
13 -
1 sheet thawed puff pastry
14 -
2 black olives, halved
→ Serving
15 -
1 cup marinara sauce
# Step-by-Step Directions:
01 -
Preheat the oven to 350°F. Lightly grease a baking dish or line it with parchment paper.
02 -
In a large bowl, gently mix ground beef, breadcrumbs, milk, egg, onion, garlic, ketchup, Worcestershire sauce, parsley, paprika, salt, and pepper until just combined.
03 -
Form the mixture into a loaf shape and place it in the baking dish. Optionally, spread additional ketchup on top. Bake uncovered for 45 minutes or until the internal temperature reaches 160°F.
04 -
Remove the meatloaf from the oven and let it rest for 10 minutes to prevent puff pastry from melting upon contact.
05 -
Roll out the thawed puff pastry and cut into 1/2-inch wide strips. Gently wrap the strips in a crisscross pattern around the meatloaf, leaving gaps for eyes.
06 -
Return the wrapped meatloaf to the oven and bake for an additional 15 to 20 minutes until the pastry is golden and puffed.
07 -
Press the halved black olives into the uncovered gaps as eyes. Warm the marinara sauce and serve on the side or drizzled for a spooky presentation. Slice and serve warm.
# Helpful Hints:
01 -
Allow the meatloaf to cool slightly before wrapping to avoid puff pastry melting. For a cheesy variant, incorporate shredded mozzarella or cheddar into the meat mixture.