Delicious Halloween Mummy Meatloaf
.
Yield
6 servingsPrep
20 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the meatloaf | |||
| 1 ½ | pounds |
beef
ground |
|
| 1 | large |
eggs
|
|
| 1 | medium |
onions
chopped |
|
| 1 | cup |
milk
|
|
| 1 | cup |
bread crumbs
dry |
|
| ¼ | teaspoon |
salt
or to taste |
|
| ⅛ | teaspoon |
black pepper
freshly ground or to taste |
|
| ⅓ | cup |
ketchup
|
|
| 2 | tablespoons |
brown sugar
|
|
| 2 | tablespoons |
prepared mustard
|
|
| 8 | ounces |
pasta
pappardelle |
|
| 3 | ounce |
mozzarella cheese
1 ball |
|
| 1 | ounce |
black olives
canned, pitted and large |
|
| For the sauce | |||
| ¾ | cup |
ketchup
|
|
| ¾ | cup |
water
|
|
| ¼ | cup |
brown sugar
|
*
|
| ½ | teaspoon |
prepared mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the meatloaf: | |||
| 680.4 | g |
beef
ground |
|
| 1 | large |
eggs
|
|
| 1 | medium |
onions
chopped |
|
| 237 | ml |
milk
|
|
| 237 | ml |
bread crumbs
dry |
|
| 1.3 | ml |
salt
or to taste |
|
| 0.6 | ml |
black pepper
freshly ground or to taste |
|
| 79 | ml |
ketchup
|
|
| 3E+1 | ml |
brown sugar
|
|
| 3E+1 | ml |
prepared mustard
|
|
| 231.2 | ml/g |
pasta
pappardelle |
|
| 86.7 | ml/g |
mozzarella cheese
1 ball |
|
| 28.9 | ml/g |
black olives
canned, pitted and large |
|
| For the sauce: | |||
| 177 | ml |
ketchup
|
|
| 177 | ml |
water
|
|
| 59 | ml |
brown sugar
|
*
|
| 2.5 | ml |
prepared mustard
|
|
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!
