Mummy Meatloaf Halloween Style

This Mummy Meatloaf adds a fun and festive twist to classic meatloaf, perfect for Halloween dinner. The savory, moist meatloaf wrapped in golden puff pastry bandages creates a spooky centerpiece that delights kids and adults alike. The black olive eyes and optional marinara sauce 'blood' bring it to life with playful creepiness while delivering hearty comfort food flavors.

I first made this recipe with my kids on Halloween, and it instantly became our annual tradition. Seeing their eyes light up when the mummy arrives on the table is priceless.

Ingredients

• Ground beef: one pound or a mix with pork for extra flavor and tenderness
• Breadcrumbs: half cup to bind the meatloaf preventing it from falling apart
• Milk: half cup which keeps the meat moist and tender during baking
• Egg: one large acts as a binder to hold the ingredients together
• Small onion: finely chopped for sweetness and depth
• Garlic cloves: two minced for aromatic flavor
• Ketchup: quarter cup for moisture and tang plus an optional extra for topping
• Worcestershire sauce: one teaspoon adds a savory, umami boost
• Dried parsley: one teaspoon optional for brightness and color
• Paprika: half teaspoon optional for a smoky depth and appealing color
• Salt and black pepper: to taste essential seasonings to enhance all flavors
• Puff pastry sheet: thawed provides the golden crispy wrap that turns this into a mummy
• Black olives: two halved for creating the mummy’s eyes
• Marinara sauce: one cup served as a spooky dipping sauce or 'blood' drizzle

Instructions

Preheat and prepare:

Preheat oven to 350 degrees Fahrenheit or 175 Celsius. Lightly grease or line a baking dish with parchment paper to prevent sticking.

Mix the meatloaf base:

In a large bowl combine ground beef, breadcrumbs, milk, egg, finely chopped onion, minced garlic, ketchup, Worcestershire sauce, parsley, paprika, salt, and pepper. Mix gently using clean hands or a spoon until evenly combined taking care not to overwork the meat to keep it tender.

Shape and bake:

Form the meat mixture into a loaf shape and place it in the prepared baking dish. Optionally spread some extra ketchup on top as a glaze. Bake uncovered for about 45 minutes or until the internal temperature reaches 160 degrees Fahrenheit which ensures the meat is fully cooked.

Cool slightly before wrapping:

Remove the meatloaf from the oven and allow it to cool for about ten minutes. This step is important so the puff pastry doesn’t melt when wrapped.

Wrap the mummy:

Roll out the puff pastry on a lightly floured surface. Cut into thin strips about one half inch wide. Carefully wrap the strips around the meatloaf overlapping and crisscrossing to resemble mummy bandages. Leave gaps for the eyes.

Bake again for golden perfection:

Return the wrapped meatloaf to the oven and bake for another fifteen to twenty minutes until the pastry is puffed and golden brown.

Add the eyes:

Press the black olive halves into the gaps left for eyes giving the mummy a creepy stare.

Serve with a spooky flair:

Warm the marinara sauce and serve on the side or drizzle it around the platter for a bloody effect. Slice the meatloaf into thick portions and serve hot.

One Halloween my niece insisted we name him Frank and told stories about him all night which made the dish feel less like dinner and more like a family memory.

Storage tips

Store leftovers covered in the refrigerator and consume within three days. Reheat gently in the oven to keep the puff pastry crisp. This dish also freezes well if wrapped tightly before baking the puff pastry layer.

Ingredient substitutions

Ground turkey or chicken can replace beef for a lighter version. Gluten-free breadcrumbs work for those avoiding gluten. Use tomato sauce or salsa instead of ketchup for a different flavor profile.

Serving suggestions

Serve with a simple green salad or roasted vegetables to balance the richness of the meatloaf. Garlic bread makes a great side to soak up any extra marinara 'blood.'

Serve warm and enjoy the spooky presentation with family and friends. Leftovers reheat well in the oven to keep the pastry crisp.

Common Recipe Questions

→ What type of meat is best for the loaf?

Ground beef offers a traditional taste, but mixing beef and pork enhances moisture and flavor. You can also use ground turkey or chicken for a lighter option.

→ How can I keep the pastry flaky and golden?

Chill the pastry before wrapping and bake it at a consistent 350°F. Avoid wrapping the loaf while it’s too hot to prevent melting.

→ Can I prepare the loaf in advance?

Yes, you can make the meat mixture and shape the loaf a day ahead. Wrap in pastry and bake just before serving for best results.

→ What alternatives work for the olive eyes?

Pimento-stuffed green olives create a bloodshot look, or you can use black olives for a classic spooky eye effect.

→ How do I make the dipping sauce spicier?

Mix chili flakes or hot sauce into the marinara to add a fiery kick that complements the savory meatloaf.