Mummy Meatloaf

This Halloween Mummy Meatloaf recipe is guaranteed to be a hit at your next Halloween party or family dinner! Made with a juicy, turkey meatloaf formed into a mummy shape, then wrapped in edible mummy wrappings, it's perfect as a spooky main dish!

Course Main Course

Cuisine American

Diet Low Calorie, Low Salt

Prep Time 40

Cook Time 30

Total Time 1 10

Servings servings

Calories 745kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

For the Dough

1 large egg
2 ½ tablespoons ice cold water
1 ½ cups all purpose flour
½ teaspoon kosher salt
10 tablespoons cold unsalted butter, cubed

For the Turkey Meatloaf

1 cup ketchup
3 tablespoons light brown sugar
2 teaspoons worcestershire sauce, divided
1 pound ground turkey
½ cup plain breadcrumbs
1 large egg
¾ cup shredded carrot (about 1 carrot)
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper
2 large candy eyes or sliced black olives

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a small bowl, stir together ketchup, brown sugar, and 1 teaspoon worcestershire sauce.
In a medium bowl, combine ground turkey, breadcrumbs, egg, shredded carrot, remaining 1 teaspoon worcestershire sauce, garlic powder, kosher salt, and black pepper.
Add ½ the ketchup mixture to the meat mixture. Stir to combine.
Roll a small ball of meat in your hands to form the mummy’s head. Place it on the prepared baking sheet. Then form the rest of the meat into an oval shape for the body. Place on the baking sheet and connect it to the head using your fingers.
Brush remaining ketchup mixture on top of the loaf.
Make the dough: In a small mixing bowl, whisk together egg and ice water.
Add flour and salt to a food processor. Pulse a few times to combine.
Add the cubed butter to the food processor. Pulse again until it forms a crumb.
Pour in egg/water mixture. Pulse until it forms a thick dough.
Flour a clean surface and a rolling pin. Form the dough into a disc and roll the dough over the floured surface until it forms a large rectangle, about ¼ inch thick.
Cut the dough into long, thin strips, about ½ inch wide.
Place dough* on top of the meatloaf, crisscrossing to look like a mummy, and leaving space towards the top for the face.
*You may not use all the dough.
Bake meatloaf for 30 to 35 minutes, or until the dough is golden brown and a meat thermometer inserted in the middle of the loaf reaches an internal temperature of 165 degrees F.
Allow meatloaf to cool before placing 2 “eyes” in the empty space on the head. Then, slice and serve.

Notes

Check the internal temperature of the meatloaf to ensure it doesn't overcook. Once it reaches 160 to 165 degrees F, remove it from the oven. The dough on top should also be golden brown.
There are 2 different options you can use for the eyes - I love the look of large candy eyes, bought in the baking section at the grocery store. However, if you can't find the candy eyes or prefer a savory option, you can also slice a black olive and use 2 slices as eyes instead.

Nutrition