This meatloaf tastes fantastic and is spooky. It greatly amused our visitors. To allow the grease to drip off, I like to bake my meatloaf on a broiler pan with slots. Although I prefer a mild sausage, you can use hot sausage.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 12 |
| Yield: | 1 halfling |
Ingredients
- 2 pounds ground beef chuck
- 1 pound bulk pork sausage
- 1 large onion, chopped
- 1 cup crushed saltine crackers
- 2 eggs, beaten
- 3 tablespoons Cajun seasoning
- 1 tablespoon corn kernels
- 2 pickle slices
- 3 black olives, halved
- 2 small slices of green bell pepper
- 2 cups ketchup
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together the ground beef, sausage, onion, saltine cracker crumbs, beaten eggs, and cajun seasoning in a bowl until well combined. In a large baking dish, form the meat loaf mixture into a Halfling shape, with a large head, 2 stubby legs, and 2 upraised arms.
- Bake in the preheated oven until the meatloaf is no longer pink inside and just starting to turn brown, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (70 degrees C).
- To decorate the meatloaf’s head, pick out about 14 corn kernels, and arrange them into teeth. Place 1 small green pepper slice on each side of the creature’s head for ears; place two pickle slices on the face for eyes, then place 2 black olive halves, cut sides down, in the pickle slices to finish the eyes. One more olive half forms the nose. Surround the monster with a background of ketchup “blood,” and bake until browned, about 10 more minutes.
- Let the meatloaf rest for 10 minutes before serving. Just before serving, stick a paring knife in the meatloaf’s body, and decorate it with a little ketchup blood.
Nutrition Facts
| Calories | 484 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 14 g |
| Sodium | 1206 mg |
| Sugars | 10 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
Very average meatloaf.
I made this for a Halloween party at work. It was a hit! Very moist with just enough of a “kick” from the cajun seasoning. I used a few pieces of cooked spaghetti surrounding the knife in the belly with some ketchup (blood)!
Creative and tastes very good!
This was really good tasting. I added some diced tomatoes (personal preference in meatloaf). Kids thought it was so cool, and all we have left is half of the face.
The kids loved it they tought it was hilarious it was also very moist
We made this for Halloween 2012 and kids LOVED it . . . cute idea!
Great recipe for meatloaf and what an ingenious idea for a halloween dinner. My family loved it. The meatloaf was very moist and extremely flavorful. I will definitely be adding this to my recipe box of holiday treats!!!
For meatloaf, it’s very moist, which was great. With a tiny bit of worchestershire sauce it didn’t even need the ketchup (vital since we have a little one who hates condiments). Very simple to make, cute idea for a Halloween meal.
yummy we had a sppoky dish contest at our church and we won!! thank you so much deeelishious!!!