Ratloaf (Halloween Meatloaf)

Ratloaf (Halloween Meatloaf)

Made  times
Deborah McCarthy 3

"What's better than gooey warm rat guts on Halloween? A quick and easy meatloaf that the youngsters can eat on the run! I've included a basic recipe, but feel free to use your family's favorite. Use pearl onions in place of the olives for a different look. The layer of crushed French-fried onions will resemble burnt fur! When you slice it, the 'guts' should ooze out and make quite an impression."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 20 m servings 948 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 948 kcal
  • 47%
  • Fat:
  • 60.8 g
  • 94%
  • Carbs:
  • 59.6g
  • 19%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 1280 mg
  • 51%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake in preheated oven until the cheese is melted, about 1 hour. Allow ratloaf to cool 5 minutes before slicing to serve.


  • Nutrition Disclaimer:
  • The nutrition data for this recipe includes the full amount of the decorative ingredients.



I made exactly as written and exact measurements. I did use pearl onions for the eyes as the recipe submitter mentioned. The one thing that didn't work for me was the cheese. I checked it after...

From around the web