Mummy Meatloaf with Mashed Boo-tatoes is a family friendly, cute and creepy Halloween dinner! You will love this flavorful and fun meatloaf recipe.
Mummy Meatloaf with Mashed Boo-tatoes Recipe
If you are looking for a unique and fun Halloween dinner that is family friendly you are in the right place! Meatloaf is often a staple recipe for family dinners because it is quick, easy and delicious. Now let's transform regular old meatloaf into a fun Halloween dinner.
What is Mummy Meatloaf with Mashed Boo-tatoes?
Mummy meatloaf is a fun and spooky twist on a classic meatloaf recipe. Instead of baking the meatloaf in a loaf pan, the meatloaf is shaped into a round ball to resemble a head. The meatloaf is then cooked and glazed with a sweet and savory glaze.
Puff pastry is cut into thin strips and wrapped around the meatloaf to create the mummy bandages. The pastry puffs up when baking making it look like fabric! Mini bocconcini are sliced thin and used to create eyes for the cute and creepy mummy. Black peppercorns or finely diced black olives are used as the pupils for the eyes.
What to Serve with Mummy Meatloaf with Mashed Boo-tatoes
For a fun Halloween dinner serve with a Halloween treat:
- Spider Cookies
- Spider Web Brownies
- Monster Rice Krispie Treats
- Pumpkin Shaped Cinnamon Buns
- Halloween Char-boo-terie Treat Board
What is in Mummy Meatloaf with Mashed Boo-tatoes?
- Meatloaf
- The base of this recipe is my Mom's famous meatloaf recipe! It is so flavorful, incredibly moist and so quick to make.
- Meatloaf Glaze
- For extra flavor a glaze is brushed over the meatloaf. It is a ketchup base with brown sugar and Worcestershire sauce. The glaze not only adds a caramelized flavor to the meatloaf but it also helps the mummy bandage stick.
- Mummy Decorations
- Puff Pastry - store bought puff pastry is used to create the mummy bandages. It puffs up when baking making it look like fabric.
- Mini Bocconcini - to create the eyes thinly sliced bocconcini are used. You could also use radishes instead.
- Black Peppercorns - for the pupils of the eyes I like using black peppercorns but you an also use finely diced black olives
- Mashed Boo-tatoes (Potatoes)
- I love having mashed potatoes as a side dish with meatloaf but instead of regular mashed potatoes we decorate then with finely diced black olives to look like a ghost with eyes!
How to Make Mummy Meatloaf with Mashed Boo-tatoes
Full Printable Recipe at Bottom of Page
Prepare the Mummy Meatloaf
1 Preheat the oven to 350°F. Line a baking sheet with tin foil.
2 In a large mixing bowl, mix together all the meatloaf ingredients until evenly combined.
3 Equally divide into 6 or 8 portions. Shape them rounded on top with a flat bottom to shape the mummy head. Place on the sheet pan and cover with foil.
4 Bake covered for 30 minutes.
5 While the meatloaf is baking, prepare the glaze. In a small bowl mix together the ketchup, brown sugar, and Worcestershire sauce until evenly combined.
6 Remove sheet pan from the oven, uncover and brush glaze over the each meatloaf.
7 Return the tray uncovered to the oven and bake an additional 15 minutes.
8 Slice the thawed puff pastry into thin strips to create the mummy bandages.
9 Carefully wrap the strip of puff pastry over each meatloaf to make it look like a mummy face wrapped in bandages.
10 Bake for 10-15 minutes or until the meatloaf reaches an internal temperature of 160°F.
Prepare the Mashed Boo-tatoes (Potatoes)
1 While the meatloaf bakes, prepare the mashed potatoes. Peel and cut the potatoes into 1-inch pieces. Add the potatoes to a large pot with 1 tablespoon salt, and cover with cold water.
2 Bring the pot to a boil and cook the potatoes until fork tender, about 15 minutes.
3 Drain the pot with the potatoes and put them back in the pot on the stovetop over low heat.
4 Add the cream and butter and mash until the potatoes are smooth. Stir in the sour cream. Season to taste with salt.
Serve
1 To serve, place a mummy meatloaf on the plate and serve the mashed boo-tatoes on the side.
2 Add the mashed potatoes to a piping bag or Ziploc bag with the corner cut off. Squeeze the mashed potatoes onto the plate to create the ghost shape. Add two small pieces of chopped black olive to create the ghost eyes. Enjoy!
Tips for the Best Mummy Meatloaf with Mashed Boo-tatoes
- Glaze - be sure to evenly brush the glaze over the meatloaf. The glaze adds a delicious flavor but it also helps the puff pastry 'bandages' stick to the meatloaf while it's baking.
- Puff Pastry - you can find puff pastry in the freezer section of grocery stores near the frozen desserts and baking products. I like to use a pizza cutter to easily and quickly slice the puff pastry into thin strips. Don't worry about cutting perfectly straight lines, the bandages are meant to be a little rough!
FAQs Mummy Meatloaf with Mashed Boo-tatoes
To reheat the meatloaf place on a baking sheet and bake covered at 350°F for about 10 - 15 minutes, or until warmed through. Uncover in the last 5 minutes to make the puff pastry crispy.
Store the mummy meatloaf in an air tight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
Yes! You can prepare the meatloaf mix and shape the meatloaf on a baking tray up to 1 day in advance. Store covered in the fridge and then follow the baking instructions. Or you can prepare and bake them them up to 2 days in advance and reheat the meatloaf just before serving.
You can freeze the mummy meatloaf in an air tight container, or wrapped in plastic wrap for up to 2 months. To reheat, thaw in the fridge overnight and reheat in the oven.
Enjoy!
- Sab
Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, may earn me a small commission.
Mummy Meatloaf and Mashed Boo-tatoes
Ingredients
Meatloaf
- 2 lb ground beef (lean)
- 1 onion (finely diced)
- ½ cup carrot (shredded, 1 medium carrot)
- 3 tablespoon garlic (minced)
- 1 cup Italian breadcrumbs (or breadcrumbs of choice)
- ½ cup milk
- 1 large egg
- ¼ cup grated Parmesan cheese
- 2 tablespoon Worcestershire sauce
- 2 teaspoon salt
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon thyme
- 2 tablespoon fresh parsley
Meatloaf Glaze
- ½ cup ketchup
- 2 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
Meatloaf Decorations
- 1 sheet puff pastry (store bought, thawed)
- 1 egg (whisked)
- 4 mini bocconcini (cheese, sliced into thin strips for the mummy eyes, or radishes)
- 12 black peppercorns (for the eyes, or olives sliced into small pieces)
Mashed Boo-tatoes
- 2 lb potatoes (preferably Yukon Gold or other yellow waxy potato)
- 1 tablespoon salt (plus more to taste)
- ⅓ cup cream (or milk)
- ¼ cup sour cream (optional)
- 3 tablespoon butter
- 6 kalamata olives (or black olives, sliced into small pieces for the ghost eyes)
Instructions
Prepare the Mummy Meatloaf
- Preheat the oven to 350°F. Line a baking sheet with tin foil.
- In a large mixing bowl, mix together all the meatloaf ingredients until evenly combined.
- Equally divide into 6 or 8 portions. Shape them rounded on top with a flat bottom to shape the mummy head. Place on the sheet pan and cover with foil.
- Bake covered for 30 minutes.
- While the meatloaf is baking, prepare the glaze. In a small bowl mix together the ketchup, brown sugar, and Worcestershire sauce until evenly combined.
- Remove sheet pan from the oven, uncover and brush glaze over the each meatloaf.
- Return the tray uncovered to the oven and bake an additional 15 minutes.
- Slice the thawed puff pastry into thin strips to create the mummy bandages.
- Carefully wrap the strip of puff pastry over each meatloaf to make it look like a mummy face wrapped in bandages.
- Bake for an additional 10-15 minutes or until the meatloaf reaches an internal temperature of 160°F.
Prepare the Mashed Boo-tatoes (Potatoes)
- While the meatloaf bakes, prepare the mashed potatoes. Peel and cut the potatoes into 1-inch pieces. Add the potatoes to a large pot with 1 tablespoon salt, and cover with cold water.
- Bring the pot to a boil and cook the potatoes until fork tender, about 15 minutes.
- Drain the pot with the potatoes and put them back in the pot on the stovetop over low heat.
- Add the cream and butter and mash until the potatoes are smooth. Stir in the sour cream. Season to taste with salt.
Serve
- To serve, place a mummy meatloaf on the plate and serve the mashed boo-tatoes on the side.
- Add the mashed potatoes to a piping bag or Ziploc bag with the corner cut off. Squeeze the mashed potatoes onto the plate to create the ghost shape. Add two small pieces of chopped black olive to create the ghost eyes. Enjoy!
Notes
Nutrition
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