Print

Easy One-Pan Mummy Meatloaf with Ketchup Faces

mummy meatloaf - featured image
Print Recipe

A fun and delicious Halloween dinner that comes together on one pan with minimal cleanup. Ground beef meatloaf wrapped in crescent dough strips, baked until golden, then decorated with ketchup faces for a spooky, kid-approved meal.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 cup plain breadcrumbs (or panko)
  • 2 large eggs, lightly beaten
  • 1/2 cup milk (whole milk preferred)
  • 1/2 cup finely diced onion (yellow or white)
  • 2 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley (optional)
  • 1 can (8 oz) refrigerated crescent roll dough
  • 1/3 cup ketchup (for faces)
  • 2 candy eyes per mummy (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a large sheet pan with parchment paper.
  2. In a large mixing bowl, combine ground beef, breadcrumbs, beaten eggs, milk, diced onion, minced garlic, Worcestershire sauce, salt, pepper, onion powder, and dried parsley. Mix with your hands until just combined; do not overmix.
  3. Divide the meat mixture into 4 equal portions (about 8 ounces each). Shape each into an oblong log, roughly 5 inches long and 3 inches wide. Place on the prepared sheet pan, spacing about 2 inches apart.
  4. Unroll crescent dough onto a cutting board. If using triangle pieces, press perforations together to form a single sheet. Cut dough lengthwise into 1/2-inch wide strips (about 12-14 strips).
  5. Wrap dough strips around each meatloaf log, leaving a 1-inch gap at the top for the face. Overlap strips slightly for a mummy look. Tuck ends underneath to secure.
  6. Bake for 25 minutes, until meatloaf is cooked through (internal temperature 160°F) and dough is golden brown. Tent with foil if browning too quickly.
  7. Remove from oven and let rest for 5 minutes. Using a squeeze bottle or ziplock bag with a snipped corner, pipe ketchup faces onto the exposed meat area. Add candy eyes if desired.
  8. Serve immediately.

Notes

For best results, use 80/20 ground beef for moisture. Chill shaped meatloaves for 10 minutes before wrapping to make handling easier. Let mummies rest 5 minutes after baking before adding ketchup faces. For gluten-free, use gluten-free breadcrumbs and gluten-free crescent dough. For dairy-free, use plant-based milk and dairy-free crescent dough. Leftovers keep in the refrigerator for up to 3 days; reheat in oven at 350°F for 10-12 minutes.

Nutrition

Keywords: Halloween meatloaf, mummy meatloaf, one-pan dinner, kid-friendly, Halloween dinner, easy meatloaf, crescent dough meatloaf

Find it online: https://rowanrecipes.com/easy-one-pan-mummy-meatloaf-with-ketchup-faces/