Delicious Halloween Mummy Meatloaf
|For the meatloaf:|
or to taste
freshly ground or to taste
canned, pitted and large
|For the sauce:|
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!