Description

Mummy Meatloaf is a fun and spooky twist on the classic meatloaf recipe. Perfect for Halloween or themed parties, this dish features a flavorful meatloaf shaped like a skull, adorned with bacon strips as mummy wrappings, and decorated with onions for eyes and teeth. The meatloaf is moist and tender, enhanced with Lipton onion soup mix and Worcestershire sauce, then baked to juicy perfection.

Ingredients

Scale

Main Ingredients

1 to 1.5 pounds ground meatloaf mix (beef, pork, or a blend)
1 cup plain breadcrumbs
1 packet Lipton onion soup mix
1 tablespoon Worcestershire sauce
1 egg
1/2 teaspoon salt
1 cup milk

Sauce

1/4 cup ketchup
1 tablespoon apple cider vinegar

Decorations

1/2 small onion (for eyes & teeth)
1 pound bacon

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Sauce: Preheat your oven to 350º F. Line a sheet pan with tin foil or parchment paper for easy cleanup. In a small bowl, combine ketchup and apple cider vinegar until blended; set this sauce aside for later use.
Mix Dry Ingredients: In a large mixing bowl, add the plain breadcrumbs, Lipton onion soup mix, Worcestershire sauce, egg, salt, and milk. Stir to combine these ingredients evenly.
Add Ground Meat: Gently crumble the ground meatloaf mixture over the dry ingredients in the bowl. Use clean hands to carefully mix everything together just until combined, leaving some meat chunks intact to avoid a dense texture.
Shape the Meatloaf: Transfer the meat mixture onto the prepared sheet pan. Pat and shape it into a large oval approximately 1 to 1.5 inches thick. Shape the sides to resemble a skull with a large rounded top (brain), indents for eyes, and a defined jawline.
Apply Ketchup Glaze: Brush the prepared ketchup and vinegar mixture over the entire meatloaf. Because of the unique shaping, you might not need to use all the sauce.
Create Eyes and Teeth: Use half of one onion layer to cut out two eye shapes, trimming them as needed. Press the eyes gently into the meatloaf in the indentations. From another onion layer, cut strips and notch them to resemble teeth or cut small individual pieces to place where the mouth would be, pressing them gently into the meatloaf as well.
Wrap with Bacon: Decoratively layer bacon strips across the meatloaf face, leaving gaps for the eyes and teeth. Trim bacon strips shorter if needed and tuck the ends underneath the meatloaf to secure. You can leave some loose ends for a fun mummy-wrapping effect. Extra bacon slices may remain depending on size.
Optional Extra Glaze: If you have leftover ketchup mixture, brush some lightly over the bacon for a glossy finish, though this step is optional.
Bake: Place the meatloaf in the preheated oven. Bake for about 40 minutes or until the internal temperature reaches at least 160º F. Begin checking at 35 minutes to avoid overcooking, especially given the irregular shape.
Rest and Serve: Allow the mummy meatloaf to rest for 5 minutes after baking to let juices redistribute before slicing and serving.

Notes

Use an instant-read thermometer to ensure the meatloaf is safely cooked to 160º F.
Do not overmix the meat mixture; this keeps the meatloaf tender rather than dense.
If preferred, substitute ground turkey or chicken for a leaner option, adjusting cooking time as needed.
For a spicier kick, add some chili powder or cayenne pepper to the meat mixture.
Leftover meatloaf makes great sandwiches the next day.
Make sure to leave gaps when wrapping bacon so the onion eyes and teeth remain visible after cooking.