Mummy Meatloaf

Why you’ll love it

• Kid-friendly: fun to make and decorate together.
• Party-ready: easy to make ahead and share.
• Cute, not scary: perfect for school parties and trick-or-treat night.

Quick facts

Ingredients

• 2 lb ground beef (85% lean)
• 1 small onion, grated
• 2 large eggs
• 3/4 cup plain breadcrumbs
• 1/2 cup milk
• 1/2 cup ketchup, divided
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 sheet frozen puff pastry, thawed
• 1 egg beaten with 1 tbsp water
• 2 sliced black olives, for the eyes

Step-by-step method

1. Heat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment.

2. In a large bowl, gently mix the beef, onion, eggs, breadcrumbs, milk, 1/4 cup ketchup, Worcestershire, salt, and pepper. Don't overmix.

3. Shape into a 9×5-inch oval loaf on the baking sheet, a little narrower at one end for the head. Bake 45 minutes.

4. Meanwhile, cut the puff pastry into 1/2-inch strips. Brush the hot meatloaf with the remaining ketchup and let it cool 5 minutes.

5. Drape pastry strips across the loaf at slight angles, overlapping like bandages and leaving a gap near the narrow end for the face. Brush with egg wash.

6. Bake 20–25 minutes more, until the pastry is golden and the center reads 160°F. Press olive eyes into the face gap and rest 10 minutes before slicing.

Pro tip

Tuck strip ends under the loaf so they don't unravel, and leave a few loose "bandage" ends for a more ragged mummy.

Make ahead

Shape the meatloaf up to 1 day ahead and refrigerate; wrap with pastry just before baking.