Zombie Meatloaf For Halloween
Prep: 15 minutes
Cook: 1 hour
Yields: 4 servings
Get ready to sink your teeth into the most epic Zombie Meatloaf of your life!
Today, we’re diving into the world of meatloaf, and trust me, you won’t want to miss this! No more boring, plain meatloaf!
We’re talking a meatloaf that’s so realistic, it’ll make you scream… with delight! Wrapped in crispy bacon, this Zombie Meatloaf is the perfect treat for any Halloween party.
First, preheat your oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper, because things are about to get messy!
Melt 1/2 cup of unsalted butter in a pan over medium-high heat. Saute 1 1/2 cups of diced yellow onion, 1/2 cup of diced celery, and 1 (8 ounce) package of brown mushrooms until the mixture dries out and starts to turn golden brown, about 5 to 7 minutes.
Stir in 3 cloves of minced garlic, 1 teaspoon of freshly ground black pepper, 1/2 teaspoon of dried thyme, and 1/4 teaspoon of cayenne pepper. Remove from heat and let cool to room temperature, about 10 minutes.
Combine 3 pounds of lean ground beef, 3/4 cup of plain dry bread crumbs, 1 egg, 3 tablespoons of buttermilk, 2 tablespoons of ketchup, and 1 tablespoon of Worcestershire sauce in a large bowl. Add the cooled vegetable mixture and mix with your hands until thoroughly combined.
Cover with plastic wrap and place in the refrigerator. Slice 2 round sides, about 1/2-inch-thick, off the second onion for the zombie eyes. Push 1 clove into the center of each slice.
Cut a 1-inch-wide section off the remaining onion and dice into chunks to form zombie teeth. Transfer the meatloaf mixture to the prepared baking sheet and use damp hands to shape into a zombie skull shape that is 3 to 4 inches tall.
Form indents to represent the eyes, nose, and mouth. Drape 1 pound of bacon strips over the face, covering most of the meatloaf. Add the onion eyes and teeth.
Tuck in loose ends of bacon under the sides with a spatula. Cover the onion eyes with aluminum foil to prevent browning.
Bake in the preheated oven until the meatloaf reaches an internal temperature of 155 degrees F (68 degrees C), about 1 hour.
Stir 1/4 cup of barbeque sauce, 1/4 cup of ketchup, and 1 dash of hot sauce together in a bowl to make the blood sauce.
For crispier bacon, cover the eyes and teeth with aluminum foil and broil until bacon is brown and crispy.
And there you have it, folks! A Zombie Meatloaf that’s sure to impress your friends and family.
So go ahead, sink your teeth into this bad boy and get ready for a taste sensation like no other!
Printable Recipe
Ingredients
- 1/2 cup unsalted butter
- 1 1/2 cups diced yellow onion
- 1/2 cup diced celery
- 1 (8 ounce) package of brown mushrooms
- 3 cloves minced garlic
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 3 pounds lean ground beef
- 3/4 cup plain dry bread crumbs
- 1 egg
- 3 tablespoons buttermilk
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 round sides of onion (1/2-inch thick)
- 1 clove for each onion slice
- 1-inch-wide section of onion (diced for teeth)
- 1 pound bacon strips
- 1/4 cup barbeque sauce
- 1/4 cup ketchup
- 1 dash hot sauce
Instructions
- 1. Preheat your oven to 325 degrees F (165 degrees C) and line a baking sheet with parchment paper.
- 2. Melt 1/2 cup of unsalted butter in a pan over medium-high heat. Sauté 1 1/2 cups of diced yellow onion, 1/2 cup of diced celery, and 1 (8 ounce) package of brown mushrooms until the mixture dries out and starts to turn golden brown, about 5 to 7 minutes.
- 3. Stir in 3 cloves of minced garlic, 1 teaspoon of freshly ground black pepper, 1/2 teaspoon of dried thyme, and 1/4 teaspoon of cayenne pepper. Remove from heat and let cool to room temperature, about 10 minutes.
- 4. In a large bowl, combine 3 pounds of lean ground beef, 3/4 cup of plain dry bread crumbs, 1 egg, 3 tablespoons of buttermilk, 2 tablespoons of ketchup, and 1 tablespoon of Worcestershire sauce. Add the cooled vegetable mixture and mix with your hands until thoroughly combined.
- 5. Cover with plastic wrap and place in the refrigerator. Slice 2 round sides, about 1/2-inch-thick, off the second onion for the zombie eyes. Push 1 clove into the center of each slice.
- 6. Cut a 1-inch-wide section off the remaining onion and dice into chunks to form zombie teeth.
- 7. Transfer the meatloaf mixture to the prepared baking sheet and shape it into a zombie skull shape that is 3 to 4 inches tall, creating indents to represent the eyes, nose, and mouth.
- 8. Drape 1 pound of bacon strips over the face, covering most of the meatloaf. Add the onion eyes and teeth, and tuck in loose ends of bacon under the sides.
- 9. Cover the onion eyes with aluminum foil to prevent browning.
- 10. Bake in the preheated oven until the meatloaf reaches an internal temperature of 155 degrees F (68 degrees C), about 1 hour.
- 11. Stir 1/4 cup of barbeque sauce, 1/4 cup of ketchup, and 1 dash of hot sauce together in a bowl to make the blood sauce.
- 12. For crispier bacon, cover the eyes and teeth with aluminum foil and broil until the bacon is brown and crispy.
0 Comment