Recipes
Mummy Meatloaf
This spooky twist on meatloaf brings Halloween spirit to the dinner table. Soaking breadcrumbs in milk keeps the texture moist, while a mix of ground meats adds depth of flavour. The bacon "wrapping" crisps up nicely as it bakes. Prep the loaf ahead and refrigerate until ready to pop in the oven on a busy October evening.
Serves
6
Prep Time
20 min
Cook Time
60 min
Print RecipeIngredients
- 1 cup (250 mL) panko bread crumbs
- ⅓ cup (75 mL) milk
- 2 tbsp (30 mL) unsalted butter
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 celery stalk, finely chopped
- 1 medium carrot, finely chopped
- 2 tbsp (30 mL) Worcestershire sauce
- ½ cup (125 mL) ketchup
- 1 tbsp (15 mL) dry mustard
- 1 tbsp (15 mL) thyme, chopped
- 1 ½ lb (0.7 kg) ground pork
- 1 lb (0.5 kg) ground beef
- ½ lb (0.3 kg) ground veal
- 2 large eggs, lightly beaten
- ⅓ cup (75 mL) parsley, finely chopped
- ½ tsp (2.5 mL) each salt and pepper
- 6 slices bacon
Instructions
- Step 1
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Step 2
Soak breadcrumbs in milk. In a large pan over medium heat, add butter and cook onion, garlic, celery and carrot until soft, about 10 minutes. Remove from heat and stir in Worcestershire, 1/4 cup (60 mL) ketchup, dry mustard, thyme. Transfer to a large bowl.
- Step 3
Add pork, beef, veal, soaked breadcrumbs, eggs and parsley. Season with salt and pepper. Using hands, mix until just combined; do not overmix.
- Step 4
Transfer meatloaf mix to baking sheet and form into a long mummy shape. Brush remaining ketchup over entire shape. Drape bacon slices over to form wrapping.
- Step 5
Bake meatloaf for about 50 minutes to an hour, or until juices run clear and internal temperature reaches 160°F (70°C).
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 565 |
| Fat | 36 g |
| Saturated Fat | 14 g |
| Trans Fat | 0 g |
| Carbohydrate | 21 g |
| Fibre | 1 g |
| Sugars | 8 g |
| Protein | 37 g |
| Sodium | 861 mg |
