Halloween Mummy Meatloaf Recipe
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 10 minutes
- Diet: protein-packed
Ingredients
Scale
- 1.5 lbs lean ground beef
- 1/2 cup plain breadcrumbs
- 1 large egg, lightly beaten
- 1/4 cup whole milk
- 1/2 small onion, finely minced
- 2 cloves garlic, minced
- 1/2 cup ketchup or BBQ sauce (plus extra for serving)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 tube (8 oz) refrigerated crescent roll dough or pizza dough
- 2 slices of black olives or stuffed green olives for eyes
- Optional: 2 slices of white cheese for under the eyes
Instructions
- Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or aluminum foil sprayed with non-stick cooking spray. This ensures your mummy doesn’t stick and makes cleanup a breeze.
- In a large mixing bowl, combine the ground beef, breadcrumbs, egg, milk, minced onion, garlic, salt, pepper, and Worcestershire sauce. Use your hands or a large spoon to mix until just combined. Be careful not to overwork the meat, as this can make the meatloaf tough.
- Transfer the meat mixture to the prepared baking sheet. Shape it into a long oval or a rectangular loaf. Press down slightly on the “neck” area if you want to give it a more distinct head and body shape. Brush the top and sides of the loaf with the ketchup or BBQ sauce.
- Place the meatloaf in the oven and bake for 35 to 40 minutes. This initial bake ensures the meat is mostly cooked and firm before you add the dough “bandages,” preventing the dough from becoming soggy from the meat juices.
- While the meatloaf is baking, unroll your crescent roll dough or pizza dough. If using crescent rolls, press the seams together to form a single sheet. Use a knife or pizza cutter to slice the dough into long strips about 1/2 inch to 1 inch wide.
- Remove the meatloaf from the oven and carefully drain any excess grease from the pan. Drape the dough strips over the meatloaf, crisscrossing them back and forth to look like mummy wrappings. Leave a small gap near the top for the “eyes” to peek through. Tuck the ends of the strips under the meatloaf.
- Return the loaf to the oven and bake for an additional 10 to 15 minutes, or until the dough is golden brown and the internal temperature of the meat reaches 160°F. Once finished, place two olive slices in the gap you left to create the eyes. If using cheese, place small circles of cheese down first, then the olives on top.