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This “Skull Meatloaf “is perfect to serve for a Halloween Dinner. Served with “blood” a.k.a “sweet ketchup sauce” (recipe follows) it becomes a real fright! Not only is this meatloaf “scary” it’s scary delicious!! Serve Meatloaf Skull for dinner along with Vampire Dip with Garlic Naan as an appetizer, Mashed Potato Ghosts, Scary Corn and for dessert Tombstones!
Adults and kids alike will go crazy for this dinner. Have some family and friends over, go trick or treating and when you get home you can serve this fun and festive Halloween Dinner. This is my go-to meatloaf recipe that I have made many times before. The only difference is this time I shaped the loaf into a head/skull shape. This recipe makes a large meatloaf skull but you can certainly cut the recipe in half.
Decorate the Skull
Meatloaf is covered in bacon and basted with a sweet ketchup sauce during last hour of baking.
- 3 pounds ground beef
- 1 pound Italian sausage
- 1/2 cup diced onion
- 1/2 cup diced green pepper
- 1 cup shredded fresh zucchini
- 1 egg
- 3/4 cup ketchup
- 1 sleeve crackers, crushed (buttery or saltine)
- 4 slices bread, cubed
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon each salt and pepper to taste
- onion slices, for eyes
- 1 pound thick sliced bacon, for bandages
- green pepper slices, nose and teeth
- Sweet Ketchup Sauce:
- 2 cups ketchup
- 1/3 cup brown sugar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Preheat oven to 350º In a large bowl mix together all ingredients.
Place mixture into a 13 x 9 inch baking dish and shape into a skull.
Place onion slices on meatloaf for eyes and green pepper slices on meatloaf skull for teeth.
Randomly place bacon slices on meatloaf skull to look like bandages.
Bake meatloaf in oven, covered with foil for 2 hours (drain excess grease if necessary)
Remove foil, continue baking for another hour (drain excess grease if necessary)
Meanwhile, in a small saucepan, stir together ketchup, brown sugar, Worcestershire sauce, onion powder and garlic powder. Simmer on low until warm. Baste meatloaf with sauce every 15 during last hour of baking.
Serve with remaining sauce.