Get ready to wow your Halloween crowd with this spooky, savory Mummy Meatloaf! Not only is it a total showstopper, but it’s also incredibly flavorful and easy to make. Wrapped in strips of puff pastry to resemble a mummy, this festive twist on a classic meatloaf is perfect for kids and adults alike. Whether you’re throwing a Halloween party or just want to make dinner a little more fun, this recipe is sure to be a hit!
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Mummy Meatloaf
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
A spooky, savory Halloween meatloaf wrapped like a mummy in puff pastry. Deliciously festive, easy to make, and perfect for kids and adults alike.
Ingredients
Scale
- 1 lb (450 g) ground beef (or use ground turkey or chicken)
- 1/2 cup (50 g) plain breadcrumbs
- 1/2 cup (120 ml) milk
- 1 egg
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp ketchup (or tomato paste)
- 1 tbsp Worcestershire sauce (or coconut aminos for soy-free)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 sheet puff pastry, thawed (or crescent roll dough)
- 2 slices mozzarella or provolone cheese (for the eyes)
- 2 black olives, sliced (for the eyeballs)
- Extra ketchup or BBQ sauce for glaze
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, breadcrumbs, milk, egg, onion, garlic, ketchup, Worcestershire sauce, salt, and pepper. Mix until just combined—don’t overwork it.
- Transfer meat mixture to the baking sheet and form into an oval or mummy-like shape, about 1.5 inches thick.
- Bake the meatloaf for 25 minutes. Remove and cool slightly.
- While meatloaf is cooling, roll out the puff pastry and cut into thin strips (about 1/2 inch wide). Wrap the strips over the meatloaf in a criss-cross pattern, leaving a space near the top for the eyes.
- Brush pastry and exposed meat with a little ketchup or BBQ sauce.
- Return to oven and bake another 25–30 minutes until pastry is golden and meatloaf is cooked through (internal temp 160°F/71°C).
- Cut out small circles from cheese slices and place them in the eye space. Top with olive slices to make eyes. Bake 2 more minutes just to melt the cheese slightly.
- Let rest for 5 minutes before slicing and serving.
Notes
Swap ground beef for ground turkey or a plant-based mix for a vegetarian version. Add shredded carrots or zucchini for extra veggies. Tent with foil if pastry browns too quickly.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 4g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 95mg
Keywords: halloween, meatloaf, mummy, spooky, fun dinner
At a Glance
- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Difficulty: Easy
- Estimated Cost: $10–$12
Ingredients
- 1 lb (450 g) ground beef (or use ground turkey or chicken)
- 1/2 cup (50 g) plain breadcrumbs
- 1/2 cup (120 ml) milk
- 1 egg
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp ketchup (or tomato paste)
- 1 tbsp Worcestershire sauce (or coconut aminos for soy-free)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 sheet puff pastry, thawed (or crescent roll dough)
- 2 slices mozzarella or provolone cheese (for the eyes)
- 2 black olives, sliced (for the eyeballs)
- Extra ketchup or BBQ sauce for glaze
Step-by-Step Instructions
Pro Tips & Variations
- Preheat and prep: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Mix the meatloaf: In a large bowl, combine ground beef, breadcrumbs, milk, egg, onion, garlic, ketchup, Worcestershire sauce, salt, and pepper. Mix until just combined—don’t overwork it.
- Shape the mummy: Transfer meat mixture to the baking sheet and form into an oval or mummy-like shape, about 1.5 inches thick.
- Bake the base: Bake the meatloaf for 25 minutes. Remove and cool slightly.
- Wrap the mummy: While meatloaf is cooling, roll out the puff pastry and cut into thin strips (about 1/2 inch wide). Wrap the strips over the meatloaf in a criss-cross pattern, leaving a space near the top for the eyes.
- Add the glaze: Brush pastry and exposed meat with a little ketchup or BBQ sauce.
- Final bake: Return to oven and bake another 25–30 minutes until pastry is golden and meatloaf is cooked through (internal temp 160°F/71°C).
- Add the eyes: Cut out small circles from cheese slices and place them in the eye space. Top with olive slices to make eyes. Bake 2 more minutes just to melt the cheese slightly.
- Cool and serve: Let rest for 5 minutes before slicing and serving.
- Swap ground beef for ground turkey or a plant-based mix for a vegetarian version.
- Add shredded carrots or zucchini for extra veggies inside the loaf.
- Use pre-made crescent dough if puff pastry isn’t available.
- Spice it up with chili flakes or jalapeños if you like heat!
Serving Suggestions
- Serve with mashed potatoes “ghosts” piped with a star tip.
- Pair with steamed green beans or roasted carrots for a balanced plate.
- A Halloween-themed salad with orange and purple veggies makes a colorful side.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap slices tightly in foil and freeze up to 2 months.
- Reheat: Microwave slices with a damp paper towel or reheat in a 300°F (150°C) oven until warmed through.
Troubleshooting
- Pastry too dark? Tent with foil during the second bake to avoid over-browning.
- Meatloaf falling apart? Be sure not to skip the egg and breadcrumbs they bind it together.
- Dry meatloaf? Avoid overbaking; use a thermometer to hit 160°F (71°C) exactly.