Monster Meatloaf Recipes

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!

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.

GHOULISHLY GROSS FEET-LOAF MEATLOAF

Steps:

• Preheat oven to 350 F
• Mix ground beef, breadcrumbs, milk,onion, and garlic powder together and stir until combined
• Divide in half and form feet and toes. Slice the onion to form toenails and ankle stumps
• Use ketchup and bbq for a creepy shine on ankles and under toenails
• Cook for 40 to 45 minutes

MONSTER MEATLOAF

Steps:

• Preheat oven to 350 (you can easily wait to do this until after the ingredients are mixed together, as it takes awhile to make the rolls).
• Spread a thin layer of spaghetti sauce over the bottom of two 10"x10"x3" pans. Corning or other glass wear works best, as metal tends to burn the bottom. Don't use too much sauce, you'll need it for later.
• Mix the vegetables, ground beef, garlic, eggs, and breadcrumbs in a very large bowl. Using your hands to do this is messy, but prevents the meat from breaking up too much while still getting it blended. Having a helper nearby to hand you stuff or pour stuff into the bowl for you makes for a much less messy kitchen in the end.
• Lay out a sheet of wax paper, roughly two feet long. Take half of the mixture and spread it out into a 9" by 18" rectangle. Try to keep the mixture fairly evenly spread out.
• Lay out half of the cheese in a layer on top of the mixture. Repeat with half of the meat slices. If you can manage to hold back four slices of the cheese, do so, but don't worry too much about it if you can't.
• Use the wax paper to roll up the meat until you have a 9" long loaf. Lift this into your pan by picking up the wax paper and rolling the loaf into a pan so that the seam is on the bottom. Fold the meat on the ends to seal off the loaf.
• Pour half of the remaining spaghetti sauce over the top and ends of the loaf. Make sure you cover the whole thing.
• Repeat this process for the other half of the mixture. You should have two rolls when you are done.
• Put a layer of foil down on the oven rack (these things do drip) and place both pans in if they'll fit. Cookie sheets work too, but generally aren't long enough.
• Bake at 300 degrees for 1.5 hours.
• If you have cheese slices left, lay them over the top in the last 10 minutes of baking.
• Allow to cool for as long as you can hold out, and then cut 1" slices and serve.
• Serves: In theory? About 16 people. In reality? You're lucky if 4 people don't demolish a single loaf by themselves.
• Some notes:.
• I use Italian or garlic and herb bread crumbs and spaghetti sauce. It adds flavor and allows you to cut back on the amount of salt, pepper, or Tony's you use. You can also chop herbs and include them in the mix.
• Sometimes the rolls will not cook all the way down. Cut down the middle and check the bottom layer. If it's still pink, cook the rolls for another 30 minutes.
• You can prevent the top from drying by scooping the juices over the top every 20 minutes or so. Or you can be a lazy bum like me and just scoop them over your slice when you serve up.
• Spatulas are your friend in getting the slice out of the pan. And while perfect slices look pretty on the plate, you're just going to tear it up anyways, so don't get all worked up over it.
• Yes, this creates two very large, very meaty rolls. Yes, it's possible (in theory) to cut the recipie in half. Make two anyways. Trust me, you're going to want it, and it tastes better on the second day anyways. If you're not sure you can eat it all, invite a couple of friends over.
• If you insist on a side dish, do a salad or green veggies. This is a meal in a slice, and you'll feel it when you're done. Side dishes are for when you actually want to be able to serve 16 people and not have them pout over the lack of seconds.