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Best Mummy Meatloaf for a Spooky Halloween Dinner

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A fun and delicious Halloween dinner featuring a juicy bacon-wrapped meatloaf shaped like a mummy, with candy eyeballs and a sweet-tangy glaze. Perfect for a spooky family meal or party.

Ingredients

Scale
  • 2 lbs (900g) ground beef (80/20 lean-to-fat ratio)
  • 1 cup (120g) breadcrumbs (plain or Italian-style)
  • ½ cup (120ml) milk (whole milk preferred)
  • 2 large eggs
  • ⅓ cup (80ml) ketchup (for the mixture)
  • ¼ cup (60ml) ketchup (for the glaze)
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 12–16 strips bacon (thin-cut preferred)
  • 2 candy eyeballs
  • 1 tablespoon brown sugar (for the glaze)
  • 1 teaspoon apple cider vinegar (for the glaze)
  • Mashed potatoes (optional, for anchoring the eyes)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a rimmed baking sheet with foil and place a wire rack on top. Set aside.
  2. Make the panade: In a small bowl, combine the breadcrumbs and milk. Let it sit for 5 minutes until the breadcrumbs have absorbed the liquid and formed a thick paste.
  3. Sauté the aromatics (optional but recommended): Heat a teaspoon of oil in a small skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant. Let cool slightly.
  4. Mix the meatloaf: In a large bowl, combine the ground beef, panade, eggs, ⅓ cup ketchup, Worcestershire sauce, sautéed onion and garlic, salt, pepper, and dried thyme. Use your hands to gently mix everything together until just combined. Do not overmix.
  5. Shape the mummy body: Transfer the meat mixture to the prepared wire rack. Shape it into a log about 8 inches long and 4 inches wide, making it as uniform as possible.
  6. Par-cook the bacon: Place the bacon strips on a microwave-safe plate lined with paper towels. Microwave on high for 1-2 minutes, until the bacon is just starting to render fat but is still pliable. Alternatively, cook in a skillet for 1-2 minutes per side.
  7. Wrap the mummy: Starting at one end of the meatloaf, lay the bacon strips across the width, slightly overlapping each strip. Leave a small gap (about 1 inch) at one end for the ‘face.’ Tuck the ends of the bacon strips under the meatloaf. Use toothpicks to secure if needed.
  8. Apply the glaze: In a small bowl, whisk together the remaining ¼ cup ketchup, 1 tablespoon brown sugar, and 1 teaspoon apple cider vinegar. Brush half of this glaze over the exposed meatloaf and the bacon strips. Reserve the other half for later.
  9. Bake the meatloaf: Place the baking sheet in the preheated oven and bake for 40 minutes. After 40 minutes, remove from the oven and brush with the remaining glaze. Return to the oven and bake for another 10-15 minutes, or until the internal temperature reaches 160°F (71°C).
  10. Rest and decorate: Remove the meatloaf from the oven and let it rest on the wire rack for 10 minutes. While it rests, place a tiny dollop of mashed potatoes (or a dab of ketchup) on the ‘face’ area and press the candy eyeballs into it.
  11. Slice and serve: Use a sharp knife to cut the meatloaf into slices using a sawing motion. Serve immediately with your favorite sides.

Notes

For extra crispy bacon, broil for the last 1-2 minutes. Do not skip the panade or par-cooking the bacon. Let the meatloaf rest for 10 minutes before slicing. Candy eyeballs can be substituted with black olive slices or mustard on mozzarella.

Nutrition

Keywords: mummy meatloaf, Halloween dinner, bacon-wrapped meatloaf, spooky meatloaf, easy Halloween recipe

Find it online: https://leilameals.com/best-mummy-meatloaf-for-a-spooky-halloween-dinner/