This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Posted:

| View All »

left

1 of 15

right

Halloween Halfling Meatloaf

By: JILLENA

"This is a great tasting and scary meatloaf. Our guests got a big kick out of it. I prefer to bake my meatloaf on a slotted broiler pan to let the grease drip off. You can use spicy sausage but I prefer a mild sausage."

Rate/Review | Read Reviews (3)

Prep Time:
30 Min

Cook Time:
1 Hr 10 Min

Ready In:
1 Hr 50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 Halfling

Ingredients

2 pounds ground beef chuck
1 pound bulk pork sausage
1 large onion, chopped
1 cup crushed saltine crackers
2 eggs, beaten
3 tablespoons Cajun seasoning
1 tablespoon corn kernels
2 pickle slices
3 black olives, halved
2 small slices of green bell pepper
2 cups ketchup

Directions

Preheat oven to 350 degrees F (175 degrees C).
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 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (70 degrees C).
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, cut sides down, in the pickle slices to finish the eyes. One more olive half forms the nose. Surround the monster with a background of ketchup "blood," and bake until browned, about 10 more minutes.
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.