Mini Meatloaf Mummies, Get ready for a seriously spooky twist on dinner! These Creepy Mini Meatloaf Mummies are adorable (in a spooky way) and flavorful perfect for Halloween dinners or a frightfully festive family night. Picture tiny meatloaves baked in a muffin tin, wrapped in ghostly “bandages” made from mashed potatoes, and with tiny peas for eerie eyes. They’re as haunting as they are appetizing!
At a Glance
- Servings: 12 mini mummies
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Difficulty: Easy
- Estimated Cost: $
Creepy Mini Meatloaf Mummies
- Total Time: 50 minutes
- Yield: 12 mini mummies 1x
Description
Get ready for a seriously spooky twist on dinner! These Creepy Mini Meatloaf Mummies are adorable (in a spooky way) and flavorful—perfect for Halloween dinners or a frightfully festive family night.
Ingredients
Scale
- 1 lb (450 g) lean ground beef
- 8 oz (225 g) baby bella mushrooms, finely chopped (optional)
- ½ cup finely chopped onion
- 1 egg, beaten
- ⅔ cup rolled oats or breadcrumbs
- ¼ cup BBQ sauce or ketchup
- 1 tbsp Worcestershire sauce
- ½ tsp salt
- ¼ tsp black pepper
- 1 lb (450 g) Yukon Gold potatoes, peeled and chopped
- 1 tbsp butter
- ⅓ cup Greek yogurt (or sour cream/milk)
- 2 tbsp milk
- Extra peas (or black olive bits) for eyes
Instructions
- Preheat oven to 350 °F (175 °C). Grease a 12‑cup muffin tin or line with liners.
- In a bowl, combine ground beef, mushrooms (if using), onion, egg, oats (or breadcrumbs), BBQ sauce (or ketchup), Worcestershire, salt, and pepper. Mix until just combined—don’t overwork the meat.
- Divide mixture into 12 equal portions and press into muffin cups.
- Bake for 20 minutes until nearly cooked through.
- While meatloaves bake, boil potatoes until fork‑tender (≈15 minutes). Drain, then mash with butter, Greek yogurt, and milk until smooth and pipeable.
- Remove meatloaves from oven and switch to broil (or raise temp to 400 °F / 205 °C). Pipe mashed potatoes over each mini meatloaf in a bandage‑style pattern, leaving two small gaps for eyes.
- Place two peas (or olive bits) in each for eyes. Bake until the mashed “bandages” begin to brown and edges become slightly crispy—about 5–7 minutes.
- Let cool 5 minutes, then use a small spatula to remove each mummy carefully.
Notes
Omit mushrooms if preferred. Use breadcrumbs if oats aren’t on hand. Substitute Greek yogurt with sour cream if desired. Peas or olive bits work great for eyes. For extra spooky vibes, tint mashed potatoes with green or orange food coloring. Can be made ahead and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini mummy
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg
Keywords: mini meatloaf, halloween dinner, creepy mummies, spooky meal, halloween kids recipe
Ingredients
- Meatloaf Base
- 1 lb (450 g) lean ground beef
- 8 oz (225 g) baby bella mushrooms, finely chopped (optional for extra flavor and moisture)
- ½ cup finely chopped onion
- 1 egg, beaten
- ⅔ cup rolled oats or breadcrumbs
- ¼ cup BBQ sauce or ketchup
- 1 tbsp Worcestershire sauce
- ½ tsp salt
- ¼ tsp black pepper
- Mummy “Bandages”
- 1 lb (450 g) Yukon Gold potatoes, peeled and chopped
- 1 tbsp butter
- ⅓ cup Greek yogurt (or sour cream/milk)
- 2 tbsp milk (adjust for desired consistency)
- Eyes
- Extra peas (or black olive bits) for eyes
Swaps & Notes
- Omit mushrooms if you prefer a simpler meatloaf.
- Use breadcrumbs if oats aren’t on hand.
- Substitute Greek yogurt with sour cream if preferred.
- Peas work great for eyes, coal‑black olive bits also add a spooky touch.
Step-by-Step Instructions
- Prep & Preheat
Preheat oven to 350 °F (175 °C). Grease a 12‑cup muffin tin or line with liners. - Mix Meatloaf
In a bowl, combine ground beef, mushrooms (if using), onion, egg, oats (or breadcrumbs), BBQ sauce (or ketchup), Worcestershire, salt, and pepper. Mix until just combined—don’t overwork the meat. - Form Mini Mummies
Divide mixture into 12 equal portions and press into muffin cups. - Bake
Bake for 20 minutes until nearly cooked through. - Prepare Mashed Potatoes
While meatloaves bake, boil potatoes until fork‑tender (≈15 minutes). Drain, then mash with butter, Greek yogurt, and milk until smooth and pipeable. - Decorate
Remove meatloaves from oven and switch to broil (or raise temp to 400 °F / 205 °C). Pipe mashed potatoes over each mini meatloaf in a bandage‑style pattern, leaving two small gaps for eyes. - Add Eyes & Bake
Place two peas (or olive bits) in each for eyes. Bake until the mashed “bandages” begin to brown and edges become slightly crispy—about 5–7 minutes. - Serve
Let cool 5 minutes, then use a small spatula to remove each mummy carefully.
Pro Tips & Variations
- Keep ’em moist: Adding mushrooms or using oats soaked in milk gives extra tenderness.
- Spooky swap: Use colored mashed potatoes—add a few drops of green or orange food coloring for an extra spooky vibe.
- Make ahead: Meatloaf base can be formed in tin and refrigerated up to 24 h in advance; bake when ready.
- Vegetarian version: Use a plant‑based ground alternative or lentil loaf mix in place of beef.
- Olive eyes: Swap peas for halved black olives for more dramatic eyes.
Serving Suggestions
- Serve alongside roasted fall vegetables or a side salad.
- Add spooky effect with “bloody” ketchup or marinara dipping sauce.
- Complete the theme with carved mini pumpkins (clementines with celery stems) or “ghost” mashed potatoes with olive‑eye decorations.
Storage & Reheating
- Storage: In an airtight container in the fridge for up to 3 days.
- Reheat: Place on baking sheet, cover loosely with foil, and bake at 350 °F (175 °C) until warmed through (≈10–15 minutes). Uncover in the last few minutes to crisp the mashed topping.