Halloween Halfling Meatloaf

Halloween Halfling Meatloaf

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"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."
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1 h 50 m servings 484 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 37.2 g
  • 57%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 1206 mg
  • 48%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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).
  4. 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.
  5. 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.



yummy we had a sppoky dish contest at our church and we won!! thank you so much deeelishious!!!

For meatloaf, it's very moist, which was great. With a tiny bit of worchestershire sauce it didn't even need the ketchup (vital since we have a little one who hates condiments). Very simple to m...

Great recipe for meatloaf and what an ingenious idea for a halloween dinner. My family loved it. The meatloaf was very moist and extremely flavorful. I will definitely be adding this to my re...

The kids loved it they tought it was hilarious it was also very moist

This was really good tasting. I added some diced tomatoes (personal preference in meatloaf). Kids thought it was so cool, and all we have left is half of the face.

I made this for a Halloween party at work. It was a hit! Very moist with just enough of a "kick" from the cajun seasoning. I used a few pieces of cooked spaghetti surrounding the knife in the...

Creative and tastes very good!

We made this for Halloween 2012 and kids LOVED it . . . cute idea!

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