Creepy Recipes Recipe Box Recipe For Meatloaf

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.

FANCY MEATLOAF

Steps:

• Heat oven to 375 degrees. Soak bread in milk for 10 minutes.
• Mix beef, veal, eggs, pancetta, Parmesan, parsley and lemon zest in a large bowl. Season liberally with salt and pepper. Squeeze the bread to remove excess milk, then chop and add it to the meat. Mix gently until well combined, but do not overmix. Transfer onto a board and shape into a fine meatloaf, shy of a foot in length and 4 inches across. Loosely cover and refrigerate for 15 minutes.
• Heat oil and butter in a large, ovenproof skillet over medium-high heat. Add meatloaf and sear without moving it until it is browned, about 5 minutes. Carefully slide a spatula under the meatloaf, then gently use another spatula to help turn it and brown the second side, again without moving it for 5 minutes. Transfer to a plate.
• Pour out all but 2 tablespoons of the fat, return skillet to the stove and raise heat to high. Add wine and deglaze pan, scraping up browned bits stuck to it with a wooden spoon. Return meatloaf to the skillet and then transfer to the oven, basting occasionally with the pan juices, until a meat thermometer inserted into the center of the loaf reads 150 degrees, about 25 minutes.
• Transfer the meatloaf to a platter and let stand, tented with foil, 10 minutes. Slice, pour the pan juices over the top and serve.

MYSTERY MEAT LOAF

Steps:

• Preheat oven to 350 degrees. In a large bowl mix together ground round, seasoned salt and pepper and garlic salt to taste. In the bottom of a 13 by 9-inch pyrex pan form 1/2 meat mixture into a free form/oval shape. Place eggs end to end across meat lengthwise. Arrange remaining 1/2 meat covering eggs. With a fork score meat all the way around. Pour tomato sauce over top and around meat loaf. Sprinkle with chopped parsley. Bake for 1 1/2 hours, cut into slices and serve.

HALLOWEEN ZOMBIE MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and grease the foil.
• Mix ground beef, onion, crackers, milk, Cheddar cheese, eggs, Worcestershire sauce, and seasoned salt together in a bowl. Transfer beef mixture to the prepared baking sheet and form into a skull-shape, leaving holes for "eye sockets" and a "mouth". Place hard boiled egg halves into the "eye sockets", shaping the beef mixture around them to hold in place.
• Mix ketchup, brown sugar, and barbeque sauce together in a bowl until sauce is smooth. Spread 1/2 of the sauce onto the entire beef mixture, including the "eyes" and "mouth".
• Bake in preheated oven until no longer pink in the center, about 50 to 60. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Arrange the garlic pieces in the mouth for the "teeth". Brush the remaining sauce over the meatloaf or serve on the side.

MINI MEATLOAF GHOSTS

Steps:

• Combine ground beef, salt, pepper, cayenne, green onions, parsley, bread crumbs, egg, and Worcestershire sauce in a large bowl. Mix with a fork until just combined; do not overmix. Wrap and chill in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with a silicone liner (such as Silpat®).
• Remove meat from the refrigerator and divide into 8 equal portions. Dampen your fingers with cold water and roll meat into smooth balls. Form each ball into a ghost (or pear) shape and place on the prepared sheet pan; try to center the heads over the bodies.
• Bake in the center of the preheated oven until cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 150 degrees F (66 degrees C).
• Remove from the oven and immediately place a slice of provolone cheese on the top of each ghost, centering it the best you can. Cut the remaining 2 slices of provolone into quarters and place those over the center to provide more cheese for the head. The residual heat from the meat will start to melt the cheese and it will droop down.
• Return to the oven until the cheese melts, 30 to 60 seconds.
• Remove from the oven and take some of the melted cheese around the bottoms and wrap and drape it back up over the heads. Use the tip of a knife to form eyes and mouths, then neaten up the bottom of the cheese "sheets."
• Combine ketchup, barbecue sauce, and Sriracha for blood sauce; ladle onto plates and serve meatloaf ghosts on top.