Ingredients
Equipment
Method
Prepare the Spooky Meatloaf Base
- Preheat Oven: Set your oven to 350°F (175°C). Line a baking sheet with aluminum foil for easy cleanup.
- 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.
- 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.
- Initial Bake: Bake the covered meatloaves for 30 minutes.
Glaze and First Bake
- 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.
- 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.
- Continue Baking: Return the glazed meatloaves, now uncovered, to the oven. Bake for an additional 15 minutes.
Assemble Your Mummies
- 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."
- 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
- 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
- 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.
- Cook Potatoes: Bring the pot to a boil and cook the potatoes until they are fork-tender, which usually takes about 15 minutes.
- 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
- Plate Mummies: Place one baked Mummy Meatloaf on each serving plate.
- 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.
- 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.
- 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.