Halloween is my absolute favorite season, and what better way to celebrate than with a meal that’s as fun as it is delicious? This Mummy Meatloaf recipe is a true showstopper, transforming a classic comfort food into an adorable, spooky centerpiece perfect for your ghoulish feast.

Why You’ll Love This Mummy Meatloaf Recipe

Sarah

The Ultimate Mummy Meatloaf for a Spooky Feast

Halloween is my absolute favorite season, and what better way to celebrate than with a meal that’s as fun as it is delicious? This Mummy Meatloaf recipe is a true showstopper, transforming a classic comfort food into an adorable, spooky centerpiece perfect for your ghoulish feast.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 684

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp fresh parsley chopped

For the Ghoulish Glaze

• ½ cup ketchup
• 2 tbsp brown sugar
• 1 tbsp beef broth
• 1 tbsp apple cider vinegar

For the Mummy Wraps & Eyes

• 1 sheet store-bought puff pastry thawed
• 1 egg whisked (for egg wash)
• 4 mini bocconcini cheese sliced into thin strips (or radishes)
• 12 black peppercorns (for eyes, or small olive pieces)

For the Mashed Boo-Tatoes

• 2 lb Yukon Gold potatoes (or other yellow waxy potato)
• 1 tbsp salt (plus more to taste)
• ⅓ cup cream (or milk)
• ¼ cup sour cream (optional)
• 3 tbsp butter
• 6 kalamata olives (or black olives, sliced small for ghost eyes)

Equipment

• large mixing bowl
• baking sheet
• aluminum foil
• small bowl
• Sharp Knife
• Pizza Cutter
• meat thermometer
• large pot
• piping bag
• Ziploc bag

Method

 

Prepare the Spooky Meatloaf Base

1. Preheat Oven: Set your oven to 350°F (175°C). Line a baking sheet with aluminum foil for easy cleanup.
2. Combine Ingredients: In a large mixing bowl, gently combine the ground beef, diced onion, shredded carrot, minced garlic, breadcrumbs, milk, egg, Parmesan cheese, 2 tablespoons beef broth, 2 tablespoons apple cider vinegar, 2 teaspoons salt, basil, oregano, black pepper, crushed red pepper flakes, thyme, and fresh parsley. Mix until just combined; avoid overmixing to keep the meatloaf tender.
3. Shape Mummies: Divide the meatloaf mixture into 6 or 8 equal portions. Shape each portion into a rounded top with a flat bottom, resembling a mummy’s head. Place these on the prepared baking sheet and cover tightly with foil.
4. Initial Bake: Bake the covered meatloaves for 30 minutes.

Glaze and First Bake

1. Prepare Glaze: While the meatloaves bake, whisk together the ketchup, brown sugar, 1 tablespoon beef broth, and 1 tablespoon apple cider vinegar in a small bowl.
2. Glaze Meatloaves: Remove the baking sheet from the oven and carefully uncover the meatloaves. Brush the prepared glaze generously over the top and sides of each one.
3. Continue Baking: Return the glazed meatloaves, now uncovered, to the oven. Bake for an additional 15 minutes.

Assemble Your Mummies

1. Prepare Puff Pastry: While the meatloaves finish their glaze bake, unroll the thawed puff pastry sheet. Using a sharp knife or pizza cutter, slice the puff pastry into thin strips, about ¼ to ½ inch wide, to create your “mummy bandages.”
2. Wrap Mummies: Once the meatloaves are out of the oven after their glaze bake, carefully wrap the puff pastry strips over each meatloaf. Create a mummy-like appearance by crisscrossing the strips, leaving a small gap near the top for the eyes. Brush the pastry strips with the whisked egg wash for a golden finish.

Final Bake and Decoration

1. Final Bake: Return the wrapped meatloaves to the oven. Bake for an additional 10-15 minutes, or until the puff pastry is golden brown and flaky, and the internal temperature of the meatloaf reaches 160°F (71°C) with a meat thermometer.

Crafting Mashed Boo-Tatoes

1. Prepare Potatoes: While the mummies get their final bake, peel and cut the potatoes into 1-inch pieces. Place them in a large pot, add 1 tablespoon of salt, and cover with cold water.
2. Cook Potatoes: Bring the pot to a boil and cook the potatoes until they are fork-tender, which usually takes about 15 minutes.
3. Mash Potatoes: Drain the cooked potatoes thoroughly and return them to the pot on the stovetop over very low heat. Add the cream and butter, then mash until the potatoes are smooth and creamy. Stir in the sour cream if you’re using it. Season to taste with additional salt as needed.

Serving Your Spooky Creation

1. Plate Mummies: Place one baked Mummy Meatloaf on each serving plate.
2. Add Mummy Eyes: For the mummy eyes, place two thin strips of bocconcini cheese in the eye gap of each meatloaf, then top each cheese strip with a black peppercorn.
3. Create Boo-Tatoes: For the mashed boo-tatoes, scoop the mashed potatoes into a piping bag or a Ziploc bag with a corner snipped off. Pipe the mashed potatoes onto the plate next to the meatloaf, shaping them like a ghost. Add two small pieces of chopped kalamata olive to create the ghost eyes.
4. Enjoy! Serve immediately and enjoy your ghoulishly good Halloween feast!

Notes

This Mummy Meatloaf is perfect for getting kids involved! They can help mix the meatloaf, shape the mummies, wrap the puff pastry bandages, and decorate the eyes.

You can prepare the meatloaf mixture up to 24 hours in advance and refrigerate, or freeze uncooked shaped meatloaves for up to 3 months. Cooked meatloaves also freeze well. Leftovers can be stored in the refrigerator for 3-4 days.

For crispy puff pastry bandages, ensure your oven is fully preheated and brush the pastry with an egg wash before the final bake. For extra spooky fun, try different eye decorations like small dots of cream cheese, mustard, or edible candy eyes.

Choosing Your Mummy’s Style: Wrap Options Compared

I often reach for puff pastry because it’s quick and creates a beautiful, flaky finish that feels extra special.

Mummy Meatloaf: What You’ll Need

Gathering your ingredients for this fun Mummy Meatloaf recipe is the first step to a wonderfully spooky meal. Each component plays an important role in creating a flavorful and festive dish.

For the Spooky Meatloaf

• 2 lb lean ground beef
• 1 onion, finely diced
• ½ cup shredded carrot (from 1 medium carrot)
• 3 tbsp minced garlic
• 1 cup Italian breadcrumbs (or breadcrumbs of choice)
• ½ cup milk
• 1 large egg
• ¼ cup grated Parmesan cheese
• 2 tbsp beef broth
• 2 tbsp apple cider vinegar
• 2 tsp salt
• 1 tsp basil
• 1 tsp oregano
• 1 tsp black pepper
• 1 tsp crushed red pepper flakes
• ½ tsp thyme
• 2 tbsp fresh parsley, chopped

For the Ghoulish Glaze

• ½ cup ketchup
• 2 tbsp brown sugar
• 1 tbsp beef broth
• 1 tbsp apple cider vinegar

For the Mummy Wraps & Eyes

• 1 sheet store-bought puff pastry, thawed
• 1 egg, whisked (for egg wash)
• 4 mini bocconcini cheese, sliced into thin strips (or radishes)
• 12 black peppercorns (for eyes, or small olive pieces)

For the Mashed Boo-Tatoes

• 2 lb Yukon Gold potatoes (or other yellow waxy potato)
• 1 tbsp salt (plus more to taste)
• ⅓ cup cream (or milk)
• ¼ cup sour cream (optional)
• 3 tbsp butter
• 6 kalamata olives (or black olives, sliced small for ghost eyes)

Step-by-Step: Crafting Your Mummy Meatloaf Masterpiece

Prepare the Spooky Meatloaf Base

1. Preheat Oven: Set your oven to 350°F (175°C). Line a baking sheet with aluminum foil for easy cleanup.
2. Combine Ingredients: In a large mixing bowl, gently combine the ground beef, diced onion, shredded carrot, minced garlic, breadcrumbs, milk, egg, Parmesan cheese, 2 tablespoons beef broth, 2 tablespoons apple cider vinegar, 2 teaspoons salt, basil, oregano, black pepper, crushed red pepper flakes, thyme, and fresh parsley. Mix until just combined; avoid overmixing to keep the meatloaf tender.
3. Shape Mummies: Divide the meatloaf mixture into 6 or 8 equal portions. Shape each portion into a rounded top with a flat bottom, resembling a mummy’s head. Place these on the prepared baking sheet and cover tightly with foil.
4. Initial Bake: Bake the covered meatloaves for 30 minutes.

Glaze and First Bake

1. Prepare Glaze: While the meatloaves bake, whisk together the ketchup, brown sugar, 1 tablespoon beef broth, and 1 tablespoon apple cider vinegar in a small bowl.
2. Glaze Meatloaves: Remove the baking sheet from the oven and carefully uncover the meatloaves. Brush the prepared glaze generously over the top and sides of each one.
3. Continue Baking: Return the glazed meatloaves, now uncovered, to the oven. Bake for an additional 15 minutes.

Assemble Your Mummies

1. Prepare Puff Pastry: While the meatloaves finish their glaze bake, unroll the thawed puff pastry sheet. Using a sharp knife or pizza cutter, slice the puff pastry into thin strips, about ¼ to ½ inch wide, to create your “mummy bandages.”
2. Wrap Mummies: Once the meatloaves are out of the oven after their glaze bake, carefully wrap the puff pastry strips over each meatloaf. Create a mummy-like appearance by crisscrossing the strips, leaving a small gap near the top for the eyes. Brush the pastry strips with the whisked egg wash for a golden finish.

Final Bake and Decoration

1. Final Bake: Return the wrapped meatloaves to the oven. Bake for an additional 10-15 minutes, or until the puff pastry is golden brown and flaky, and the internal temperature of the meatloaf reaches 160°F (71°C) with a meat thermometer.

Crafting Mashed Boo-Tatoes

1. Prepare Potatoes: While the mummies get their final bake, peel and cut the potatoes into 1-inch pieces. Place them in a large pot, add 1 tablespoon of salt, and cover with cold water.
2. Cook Potatoes: Bring the pot to a boil and cook the potatoes until they are fork-tender, which usually takes about 15 minutes.
3. Mash Potatoes: Drain the cooked potatoes thoroughly and return them to the pot on the stovetop over very low heat. Add the cream and butter, then mash until the potatoes are smooth and creamy. Stir in the sour cream if you’re using it. Season to taste with additional salt as needed.

Serving Your Spooky Creation

1. Plate Mummies: Place one baked Mummy Meatloaf on each serving plate.
2. Add Mummy Eyes: For the mummy eyes, place two thin strips of bocconcini cheese in the eye gap of each meatloaf, then top each cheese strip with a black peppercorn.
3. Create Boo-Tatoes: For the mashed boo-tatoes, scoop the mashed potatoes into a piping bag or a Ziploc bag with a corner snipped off. Pipe the mashed potatoes onto the plate next to the meatloaf, shaping them like a ghost. Add two small pieces of chopped kalamata olive to create the ghost eyes.
4. Enjoy! Serve immediately and enjoy your ghoulishly good Halloween feast!

Creative Mummy Eyes & Details: Beyond the Basics

While bocconcini and peppercorns make for classic Mummy Meatloaf eyes, don’t be afraid to get super creative! You can add so much character to your spooky little guys.

• Cheese Varieties: Try small dots of cream cheese or tiny circles cut from provolone or white cheddar for different eye shapes.
• Sauce Dots: Use mustard, sriracha, or even a tiny dab of black food gel for vibrant, expressive eyes.
• Pepper Pieces: Small, finely diced red or green bell pepper pieces can create colorful, mischievous eyes.
• Olive Cuts: Instead of just rounds, slice olives into crescent shapes for sleepy mummies, or cut them into triangles for angry ones.
• Candy Eyes: For a truly whimsical look, you can find edible candy eyes at most craft or grocery stores, which stick easily to the warm meatloaf or cheese.
• Edible Markers: Use black edible food markers to draw tiny pupils or stitches onto the cheese eyes for even more detail. You can even draw a little mouth!

Experiment with different combinations to create a whole family of expressive, spooky Mummy Meatloaf characters!

Troubleshooting Tips for Perfect Mummy Meatloaf

Even the most seasoned home cooks can run into a snag or two. Don’t worry, I’ve got you covered with solutions to keep your Mummy Meatloaf perfect and spooky!

Mummy Meatloaf Serving Suggestions: Your Spooky Halloween Feast

This Mummy Meatloaf is the star, but a Halloween feast is all about the supporting cast! Think about complementary flavors and textures. For more ideas for easy dinners, we want something starchy, something green, and maybe a little extra spooky fun.

• “Bloody Mashed Potatoes”: Our mashed boo-tatoes are already perfect! For an extra eerie touch, swirl in a bit of ketchup or sriracha to create “blood” veins.
• “Witches’ Brew” Green Beans: Sautéed green beans with garlic and a splash of lemon are simple and delicious. For a spooky twist, add a few black olive “spider” halves.
• “Graveyard” Veggie Platter: Arrange an assortment of raw veggies (carrot sticks, cucumber slices, bell pepper strips) around a bowl of “swamp dip” (guacamole or green hummus), using celery sticks as “tombstones.”
• “Spiderweb” Salad: A simple green salad with a creamy dressing piped into a spiderweb pattern adds a nice, fresh contrast.
• “Witches’ Brew” Punch: A vibrant green or purple punch with gummy worms or dry ice (use with caution!) makes a fantastic drink.
• “Mummy” Garlic Bread: Wrap store-bought garlic bread with strips of cheese before baking for another fun mummy side.

Make Ahead & Storage Tips

• Make Ahead (Uncooked): You can prepare the meatloaf mixture up to 24 hours in advance. Shape the mummies, place them on the foil-lined baking sheet, cover tightly with plastic wrap, and refrigerate. When ready to bake, proceed with step 1 of the instructions, adding a few extra minutes to the initial bake time if starting from chilled.
• Freezing Uncooked Meatloaf: Shape the individual meatloaves, then flash freeze them on a baking sheet until solid (about 2-3 hours). Transfer the frozen mummies to a freezer-safe bag or container, separating layers with parchment paper. They will keep for up to 3 months. Thaw overnight in the refrigerator before baking.
• Freezing Cooked Meatloaf: Cooked Mummy Meatloaf freezes beautifully! Allow the meatloaves to cool completely, then wrap each tightly in plastic wrap and then foil. Freeze for up to 2-3 months. Reheat in the oven at 300°F (150°C) until warmed through, about 20-25 minutes, or in the microwave.
• Storage of Leftovers: Store any leftover cooked Mummy Meatloaf and mashed boo-tatoes in separate airtight containers in the refrigerator for up to 3-4 days.
• Reheating Leftovers: Reheat meatloaf gently in the microwave or in a preheated oven until warm. Mashed potatoes can be reheated in the microwave, on the stovetop with a splash of milk or cream, or in the oven.

Happy Halloween

I truly hope this Mummy Meatloaf recipe brings a huge smile and a touch of spooky fun to your Halloween celebrations this year. There’s something so joyful about creating a meal that tastes amazing and looks like a party! I just adore seeing how food can bring us all together, especially during such a playful time. So, gather your little ghouls, get creative in the kitchen, and make some unforgettable memories around the dinner table with this delightful Mummy Meatloaf.