Bloody Feetloaf Halloween Meatloaf Food

HALLOWEEN FEET LOAF RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the beef, salt, pepper, garlic powder, mustard powder, cayenne, minced onion, eggs, bread crumbs, milk, parsley, and Worcestershire sauce. Mix well until evenly combined.
• Split the meat mixture in half and place on the baking sheet. Shape each half into a "foot."
• Press up to form an ankle and hollow out the top to make room for "ankle bones." Add the halved onion, cut side up, to each divot. Cut 5 toes on each foot and add the reserved slivers of onion to make "toenails."
• Brush around the ankles with ketchup to look like "blood."
• Bake for 1 hour, until the meat is cooked through.
• Serve warm.
• Enjoy!

RATLOAF (HALLOWEEN MEATLOAF)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix ground beef, eggs, onion, milk, bread crumbs, salt, and black pepper in a large bowl until completely combined to make the rat body mixture.
• Mix Cheddar cheese, 3/4 bottle of barbeque sauce, and 1 cup French-fried onions together gently in a separate bowl to make the rat guts.
• Put about half the rat body mixture onto a sheet of waxed paper and form it into the shape of a rat body. Spread a thick layer of the cheese mixture on top of the body leaving 1/2 inch of space along the outer edge.
• Put remaining rat body mixture on top, forming the body and creating a solid seal around the edges so the guts don't ooze out while baking.
• Place the top part of a broiler pan on the rat and carefully flip it over. Reshape rat body as needed. Place olives onto the rat body for the eyes and nose, potato slices for the ears, and spaghetti for the whiskers. Spread 1/4 bottle barbeque sauce over the body of the rat and sprinkle with crushed French-fried onions. Set the broiler rack atop the broiler pan.
• Bake in preheated oven until the cheese is melted, about 1 hour. Allow ratloaf to cool 5 minutes before slicing to serve.

BLOODY FEETLOAF (HALLOWEEN MEATLOAF

Steps:

• Preheat oven to 350° F. Line a baking sheet with foil.
• Combine the first 9 ingredients (oats through pepper) in a large bowl and mix until combined. Add the beef and the pork and use your hands to squish and mix everything together until thoroughly combined.
• Turn mixture out onto the prepared baking sheet and form it into the shape of a foot with an ankle. Make shallow indents on the toes where the nails should be and a deeper indent the width of your onion in the ankle spot.
• * Remove the very out layer of the onion and cut it into 5 craggly toe nails. I like to make then a little long so that I can push them into the "nail bed", which helps keep them in place. Add them to the toe indents.
• Use your knife to "roughen" up one cut end of the whole onion, so that it sort of looks like a broken off bone. Nestle it into the ankle indent that you made, rough side up. Press the meatloaf up and around the edges a bit.
• Slide into the preheated oven and bake for 20 minutes. Stir together all of the glaze ingredients until smooth.
• Pour or brush 1/3 of the glaze over the foot and return to oven for 10 more minutes. Brush another 1/3 of the glaze onto the foot and return to oven until a thermometer inserted in the center registers 165° F, about 5-10 minutes longer (35-40 minutes or so total cooking time).
• Heat the remaining glaze until it bubbles, then drizzle it around the edge of your serving plate. Carefully slide the foot onto the plate and serve.
• When you're ready to slice, just slice off the individual toes, then slice the rest of the foot like a loaf.

CHEF JOHN'S ZOMBIE MEATLOAF

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Melt butter in a pan over medium-high heat. Saute diced onion, celery, mushrooms, and 1 teaspoon salt until the mixture dries out and starts to turn golden brown, 5 to 7 minutes. Stir in garlic, black pepper, thyme, and cayenne pepper. Remove from heat and let cool to room temperature, about 10 minutes.
• Combine remaining 2 teaspoons salt, ground beef, bread crumbs, egg, buttermilk, 2 tablespoons ketchup, and Worcestershire sauce in a large bowl. Add cooled vegetable mixture. Mix with your hands until thoroughly combined. Cover with plastic wrap and place in the refrigerator.
• Slice 2 round sides, about 1/2-inch-thick, off the second onion for the zombie eyes. Push 1 clove into the center of each slice. Cut a 1-inch-wide section off the remaining onion and dice into chunks to form zombie teeth.
• Transfer meatloaf mixture to the prepared baking sheet and use damp hands to shape into a zombie skull shape that is 3 to 4 inches tall. Form indents to represent the eyes, nose, and mouth. Drape bacon over the face, covering most of the meatloaf. Add onion eyes and teeth. Tuck in loose ends of bacon under the sides with a spatula. Cover the onion eyes with aluminum foil to prevent browning.
• Bake in the preheated oven until the meatloaf reaches an internal temperature of 155 degrees F (68 degrees C), about 1 hour.
• Stir barbeque sauce, 1/4 cup ketchup, and hot sauce together in a bowl to make the blood sauce.

HALLOWEEN FEET LOAF

Steps:

• Preheat oven to 350°. In a large skillet, heat oil over medium heat. Add carrot, onion, celery and green pepper; cook and stir 3-4 minutes or until tender. Cool slightly., Line a 15x10x1-in. baking pan with foil; grease foil. Place bread crumbs in a large bowl. Stir in egg, milk, seasonings and carrot mixture. Add beef; mix lightly but thoroughly. Shape into two feet with indentations for toes., Transfer to prepared pan. Bake, uncovered, 30 minutes. Position carrot slices on loaves for toenails. In a small bowl, mix ketchup and vinegar; brush half over meat loaf. Bake 20 minutes longer or until a thermometer reads 160°. Brush with remaining mixture; bake 5 minutes longer.

HALLOWEEN HALFLING MEATLOAF

Steps:

• Preheat oven to 350°F.
• 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 hou. An instant-read thermometer inserted into the center should read at least 165°F.
• 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 for the nose. Surround the monster with a background of ketchup "blood", and bake until browned, about 10 minutes more.
• 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".

HALLOWEEN BLOODY BAKED RATS

Steps:

• Preheat the oven to 350°F.
• In a large bowl, combine the ground beef, onion, egg, bread crumbs, and meatloaf seasoning. Use your hands to mix until well blended. Measure out 1/3 cupfuls of the meat mixture and mold around a cube o cheese like a meatball. Shape into a poin at one end and lengthen the body a bit by rolling between your hands. Place your "rat" into a shallow baking dish, and continue with the remaining meat. Insert pieces of uncooked spaghetti into the rounded end of the rats to make the tails.
• In a medium bowl, stir together the tomato sauce, sugar and Worcestershire sauce. Pour over the rats in the dish and cover with a lid or aluminum foil.
• Bake for 45 minute in the preheated oven. Uncover the dish and continue to bake for another 20 to 30 minutes, basting occasionally with the sauce to glaze the rats.
• While the rats finish baking, heat the peas and carrots in a small bowl in the microwave for about 15 seconds.
• Carefully transfer the rats to a serving platter so that their delicat tails don't fall off. Press peas into the pointy end to make eyes and insert carrot slices t make ears. Spoon some of the tomato sauce around them and serve.

HALLOWEEN BLOODY BAKED RATS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the ground beef, onion, egg, bread crumbs, and meatloaf seasoning. Use your hands to mix until well blended. Measure out 1/3 cupfuls of the meat mixture and mold around a cube of cheese like a meatball. Shape into a point at one end and lengthen the body a bit by rolling between your hands. Place your ''rat'' into a shallow baking dish, and continue with the remaining meat. Insert pieces of uncooked spaghetti into the rounded end of the rats to make tails.
• In a medium bowl, stir together the tomato sauce, sugar and Worcestershire sauce. Pour over the rats in the dish and cover the dish with a lid or aluminum foil.
• Bake for 45 minutes in the preheated oven. Uncover the dish and continue to bake for another 20 to 30 minutes, basting occasionally with the sauce to glaze the rats.
• While the rats finish baking, heat the peas and carrots in a small bowl in the microwave for about 15 seconds.
• Carefully transfer the rats to a serving platter so that their delicate tails don't fall off. Press peas into the pointy end to make eyes, and insert carrot slices to make ears. Spoon some of the tomato sauce around them and serve.

GREAT PUMPKIN MEATLOAF

Steps:

• Cut top from pumpkin in a zig zag design.
• Remove seeds and stringy insides.
• Place pumpkin in a baking pan; add about 1 inch of hot water.
• Cover pumpkin and pan with foil.
• Bake at 400 degrees F. for 45 minutes. (Or microwave for about 14 minutes.).
• Season inside of pumpkin with salt and pepper; brush with honey mustard (or yellow mustard and sprinkle with brown sugar).
• Combine egg, Worcestershire sauce, 1/2 teaspoon seasoned salt, ground beef and bread crumbs; mix well.
• Spoon into pumpkin shell, packing down lightly.
• Return to oven and bake, uncovered, 45 to 60 minutes, until the pumpkin is tender and the meatloaf is cooked. (The internal temperature should reach 160 degrees F.).
• You may cook the "lid" of the pumpkin along with the meatloaf, however, watch it and remove when it is cooked and still looks attractive.
• Remove and let rest for 5 -10 minutes.
• Be creative with garnishes.
• Cut into 6 wedges to serve.