Bloody Feetloaf Halloween Meatloaf Recipes

HALLOWEEN FEET LOAF RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the beef, salt, pepper, garlic powder, mustard powder, cayenne, minced onion, eggs, bread crumbs, milk, parsley, and Worcestershire sauce. Mix well until evenly combined.
• Split the meat mixture in half and place on the baking sheet. Shape each half into a "foot."
• Press up to form an ankle and hollow out the top to make room for "ankle bones." Add the halved onion, cut side up, to each divot. Cut 5 toes on each foot and add the reserved slivers of onion to make "toenails."
• Brush around the ankles with ketchup to look like "blood."
• Bake for 1 hour, until the meat is cooked through.
• Serve warm.
• Enjoy!

HALLOWEEN FEET LOAF

Steps:

• Preheat oven to 350°. In a large skillet, heat oil over medium heat. Add carrot, onion, celery and green pepper; cook and stir 3-4 minutes or until tender. Cool slightly., Line a 15x10x1-in. baking pan with foil; grease foil. Place bread crumbs in a large bowl. Stir in egg, milk, seasonings and carrot mixture. Add beef; mix lightly but thoroughly. Shape into two feet with indentations for toes., Transfer to prepared pan. Bake, uncovered, 30 minutes. Position carrot slices on loaves for toenails. In a small bowl, mix ketchup and vinegar; brush half over meat loaf. Bake 20 minutes longer or until a thermometer reads 160°. Brush with remaining mixture; bake 5 minutes longer.

RATLOAF (HALLOWEEN MEATLOAF)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix ground beef, eggs, onion, milk, bread crumbs, salt, and black pepper in a large bowl until completely combined to make the rat body mixture.
• Mix Cheddar cheese, 3/4 bottle of barbeque sauce, and 1 cup French-fried onions together gently in a separate bowl to make the rat guts.
• Put about half the rat body mixture onto a sheet of waxed paper and form it into the shape of a rat body. Spread a thick layer of the cheese mixture on top of the body leaving 1/2 inch of space along the outer edge.
• Put remaining rat body mixture on top, forming the body and creating a solid seal around the edges so the guts don't ooze out while baking.
• Place the top part of a broiler pan on the rat and carefully flip it over. Reshape rat body as needed. Place olives onto the rat body for the eyes and nose, potato slices for the ears, and spaghetti for the whiskers. Spread 1/4 bottle barbeque sauce over the body of the rat and sprinkle with crushed French-fried onions. Set the broiler rack atop the broiler pan.
• Bake in preheated oven until the cheese is melted, about 1 hour. Allow ratloaf to cool 5 minutes before slicing to serve.