Halloween Bloody Baked Rats Recipe - Allrecipes.com
Halloween Bloody Baked Rats Recipe
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Halloween Bloody Baked Rats
These creepy-cute mini meatloaves are spooktacular for Halloween dinner. See more
  • READY IN hrs

Halloween Bloody Baked Rats

Recipe by  

"This is a fun, inexpensive, creepy Halloween entree that will gross out and impress your dinner guests. It is mini meatloaves baked in tomato sauce that are shaped like rats with cheese in the middle. When you cut it open, gooey cheese will come oozing out. Garnished with a spaghetti noodle tail and carrot ears, these pests are sure to be a devilishly delectable dinner."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. While the rats finish baking, heat the peas and carrots in a small bowl in the microwave for about 15 seconds.
  6. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 15 mins
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 28, 2010

Try freezing your cheese cubes a little before stuffing the rats. It cuts down on leakage.

 
Most Helpful Critical Review
Nov 03, 2009

I had a hard time getting the ears on right, but that's just me. Taste wise it was fine, but my family is more accustomed to my meatloaf, which never has tomato, and I don't used packaged seasonings. I think I'll make this again next year, but I might do it spaghetti and meatballs style (spaghetti can either be worms or the "rats nest" cuz my creativeness-less self could not think of something to fit it to serve w/ so I tossed it ontop of some shoestring hashbrowns and said they were in a rats nest lol

 
Nov 09, 2009

Five stars for presentation! I used my own meatloaf recipe and halved the "blood" sauce. Also used cooked asparagus for tails, almond slivers for ears, and tiny bits of raisin for the eyes. Hubby suggested adding a cooked spaghetti noodle to the cheese inside to look like guts. ;D Great Halloween dinner!

 
Oct 30, 2009

My rats actually came out cute instead of scary, lol! I used raw carrots for the ears, red bell peppers for the eyes and I felt like it needed a nose so I stuck in a piece of cheese. I tossed spaghetti in some sauce and served my rats over it. I did have slight leakage of the cheese like other reviewers but this was definitely yummy! Also I didn't put too much sauce on my rats before baking and heated up leftover sauce and put it over before serving. I saved one strand of cooked spaghetti per rat and draped it over the finished rats as the tail. Thanks for the great idea and recipe.

 
Oct 15, 2010

Good Recipe! The only changes I made were: I used 1 cheese slice per rat, I folded the slice until it wouldn't fold anymore. For the whiskers I used French Fried Onions and for the ears I used the corners of Doritos. Tip: Make sure the seam is sealed at the bottom and not at the top. I did half and half thinking I would save time and wound up with split top rats. Very fun to make and the gross factor sets it off!

 
Oct 22, 2009

This was so much fun to make and serve! I used limp asparagus spears for the tails and almond slivers for the ears. The cheese did bubble through as it baked, however it simply added to the gore of the dish. Great Halloween fun! Thank you for this recipe Angela!

 
Nov 16, 2010

These were a hit on Halloween! Everyone loved the look and the flavor. Yummmy! I used a noodle and cheese in each rat like suggested in another comment. And also froze the cheese cubes 15 minutes before using them. I also noticed that the onion, though adding flavor, breaks the meat apart. Perhaps chopping the onion very fine in a food processor would help. This would cut down on the cheese ooze during cooking. This is our new Halloween meat dish from here on out. Thank u so much for sharing :)

 
Oct 28, 2010

Great Halloween idea for the grandsons! I am rating this on presentation only because I used my own meatloaf recipe (which is almost the same, except no cube of cheese) I did however make the sauce to spoon over top of the rats as blood. I used sliced water chestnuts for ears and pieces of black olive for the nose, & small early peas for the eyes. And I cooked the spaghetti first and set aside to cool, then added all of the embellishments after baking the rats (eyes, ears, nose, tails) I used a tiny Pamphered Chef paring knife to cut slits and holes as needed... Worked great! Served with a side of BRAINS (Mac and cheese with lots of glommy cheese stirred in and tinted with Wilton red gel) A memorable meal!

 

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Nutrition

  • Calories
  • 966 kcal
  • 48%
  • Carbohydrates
  • 94.2 g
  • 30%
  • Cholesterol
  • 225 mg
  • 75%
  • Fat
  • 40.7 g
  • 63%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 56.9 g
  • 114%
  • Sodium
  • 2516 mg
  • 101%

* Percent Daily Values are based on a 2,000 calorie diet.

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