Mummy Meatloaf

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My tender and spooky mummy meatloaf is perfect for Halloween night! This classic meatloaf is shaped and wrapped in puff pastry to resemble a mummy, complete with edible eyes – festive and delicious!

We love to make this festive dinner before trick or treating – its as tasty as it is adorable.

A mummy meatloaf wrapped in pastry, decorated with candy eyes. Plastic spiders and bone-shaped props are scattered around on a baking tray.

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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.

I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!

A baked dish resembling a mummy meatloaf, made from wrapped pastry with googly eyes, is placed on a baking sheet along with plastic spiders and bone decorations.

Halloween Mummy Meatloaf

I am the queen of Halloween parties!

Back in college they looked a little different than they do now with four kids participating, but that doesn’t mean your Halloween party can’t be super fun and creepy.

Last year I made my classic Dead Man Meatloaf which is also a blast, but this year I decided to create mummy meatloaf for our ghostly party.

I make the meatloaf using a combination of 2 parts ground beef to one part ground pork. The pork adds a wonderful fat and flavor and keeps the meatloaf moist, especially when it is baked with the puff pastry. You can add other flavors to your meatloaf and spices.

Sometimes I add sauteed spinach to my meatloaf to get more greens in my kids or some balsamic vinegar in place of half the Worcestershire sauce. At the end of it all you want a moldable meatloaf mixture that you can shape and decorate into your mummy. If you don’t have edible eyes you can use black olives, its worth having some candy eyes around though when planning your Halloween menu, I like this large and small set. Enjoy!

A mummy meatloaf shaped like a playful mummy with googly eyes, placed on a baking tray alongside decorative spiders and bone-shaped treats.

How to Make SPooky Mummy Meatloaf

First assemble the following ingredients:

  • Olive oil (1 tsp) – Use olive oil to lightly sauté the onions, adding depth of flavor to the meatloaf base.
  • Yellow onion (1) – Finely chop and sauté the yellow onion to add moisture and a sweet, savory note to the meatloaf.
  • Cracker crumbs (1 cup) – Crushed cracker crumbs help bind the meat mixture while adding a subtle crunch and flavor.
  • Mrs. Dash seasoning (1 1/4 tsp) – This salt-free seasoning blend enhances the meatloaf with a mix of herbs and spices for extra flavor.
  • Garlic powder (1/2 tsp) – A dash of garlic powder adds an aromatic and earthy layer of flavor without overpowering the dish.
  • Milk (1/4 cup) – Milk softens the cracker crumbs, ensuring the meatloaf stays tender and moist.
  • Ketchup (3/4 cup) – Ketchup brings a tangy sweetness to the meatloaf mixture and serves as a “bloody” glaze for the mummy.
  • Worcestershire sauce (4 tsp) – This umami-rich sauce deepens the meatloaf’s savory profile with a hint of complexity.
  • Ground beef (1 lb) – Ground beef forms the hearty base of the meatloaf, providing richness and substance.
  • Ground breakfast sausage (1/2 lb) – Adding ground sausage gives the meatloaf an extra layer of flavor with a touch of spice.
  • Egg (1) – The egg binds the ingredients together, ensuring the meatloaf holds its shape while cooking.
  • Sheet puff pastry (1) – Thin strips of puff pastry are wrapped around the meatloaf to create the classic mummy bandage look.
  • Egg mixed with 1 tsp water – A light egg wash over the pastry strips helps them turn golden brown and crispy during baking.
  • Edible eyes (2) – Add spooky edible eyes made from olives, onions, or candy to bring your mummy meatloaf to life!

Once you gather your ingredients, we will use the following message:

  1. Prep Pan. Line a baking sheet with aluminum foil, spray with cooking spray and set aside. 
  2. Sauté Onion. Heat oil in a nonstick skillet on the stovetop to medium heat. Add the onion and cook till translucent, 5-7 minutes. 
  3. Combine Binder. Combine the garlic powder and Mrs. Dash seasoning with the cracker crumbs and milk in a large bowl and set aside. 
  4. Mix Topping. Combine 1/2 cup of ketchup and 1 tbsp of the Worcestershire sauce in a small bowl and set it aside. 
  5. Combine Meat Mixture. Add the ground beef, sausage, remaining ketchup and Worcestershire, egg, seasoning mix, and garlic powder to the large bowl with the soaked cracker crumbs. Mix until well combined. 
  6. Shape. Using your hands, arrange the meatloaf mixture on the prepared baking sheet to form a head and mummy body. 
  7. Glaze. Spread the Worcestershire sauce and ketchup mixture over the meatloaf. 
  8. Bake. Preheat the oven to 350 degrees. Bake for 50 minutes. 
  9. Cool. Remove the mummy meatloaf from the oven and let it cool for at least 20 minutes, if you don’t let it cool the puff pastry may slide off it. 
  10. Decorate with Pastry. Use a pizza cutter to cut long strips of puff pastry, cover the mummy meatloaf body and head with the strips. Brush the egg and water egg wash over the puff pastry. 
  11. Final Bake. Increase the oven temperature to 425 degrees. Bake for 20 minutes or more until the puff pastry is golden brown and the thickest part of the meatloaf registers at 160 degrees.
A baked dish resembling a mummy meatloaf, made from wrapped pastry with googly eyes, is placed on a baking sheet along with plastic spiders and bone decorations.

Tips and Tricks for Mummy Meatloaf

Shape the Meatloaf into a Mummy – Form the meatloaf into an oval or tapered shape to mimic a body, with a slight indent for the “head.”

Partially Cook the Meatloaf First – Bake the meatloaf halfway through before adding the pastry strips to prevent overcooking the dough.

Use Puff Pastry or Crescent Dough – Cut the dough into thin strips to wrap around the meatloaf, leaving small gaps to resemble mummy bandages.

Leave Space for the Eyes – Be sure to leave a small space near the top of the loaf to add eyes later, enhancing the mummy look.

Add Eyes After Baking – Use sliced olives, small onions, or even cheese for eyes, placing them after baking to ensure they don’t burn or melt.

Check for Doneness – Ensure the internal temperature of the meatloaf reaches at least 160°F (71°C) for safe consumption.

Let the Meatloaf Rest – Allow the meatloaf to rest for 5-10 minutes after baking to help it hold its shape when sliced.

Serve with “Bloody” Sauce – Serve the mummy meatloaf with ketchup or a tangy marinara sauce on the side for a creepy Halloween touch.

FAQs

How do I shape the meatloaf to look like a mummy?

After mixing your meatloaf ingredients, shape the meat mixture into an elongated oval on a baking sheet. Create a slight “head” section at one end for where the mummy’s face will be. Once baked, this shape will form the body of the mummy.

How do I make the mummy’s eyes?

You can use slices of black olives or halved cherry tomatoes as eyes. Stick them onto the “face” area of the meatloaf using a little dab of ketchup or mustard as glue. You can also use small mozzarella balls for more eye detail.

How do I keep the meatloaf moist?

To prevent a dry meatloaf, avoid overmixing the meat mixture, which can make it tough. Adding moisture-rich ingredients like ketchup, eggs, or milk helps, as does covering the loaf loosely with foil during the first half of the bake.

Can I make the mummy meatloaf ahead of time?

Yes, you can prepare the meatloaf mixture and shape it in advance. Wrap it tightly and store it in the fridge for up to 24 hours before baking. The puff pastry wrapping should be added just before the final bake for the best texture.

Can I make a vegetarian version of mummy meatloaf?

Absolutely! You can use a plant-based ground meat substitute, lentil loaf, or veggie meatloaf mix to create a vegetarian or vegan version. The process for shaping and baking remains the same.

Can I freeze mummy meatloaf?

Yes, you can freeze the cooked meatloaf before adding the crescent roll wrapping. Allow it to cool completely, wrap it tightly in plastic wrap and foil, and store in the freezer for up to 3 months. Thaw it overnight in the fridge, and then add the dough strips before reheating.

A tray features a mummy-shaped meatloaf with googly eyes, surrounded by decorative bones and spiders.

More Halloween Recipes

Mashed Potato Ghosts – Pipe mashed potatoes into ghost shapes and use black olives for eyes.

Pumpkin-Shaped Dinner Rolls – Use small dinner rolls shaped and scored like pumpkins.

Roasted “Witch’s Fingers” Carrots – Roast whole carrots with a bit of seasoning, and add almond slivers at the tips to resemble witch’s fingers.

Creepy-Crawly Green Beans – Sauté green beans with almonds or mushrooms, giving them a twisted, “creepy” look.

Bloodshot Deviled Eggs – Top deviled eggs with a drop of hot sauce or paprika for “bloodshot” eyes.

Stuffed Peppers Jack-o’-Lanterns – Bell peppers carved like jack-o’-lanterns and stuffed with rice or quinoa as a side.

Pumpkin Chocolate Chip Muffins – Festive and sweet with a hint of fall flavors.

Graveyard Brownies – Chocolate brownies topped with cookie “gravestones” and candy ghosts or worms.

Apple Cider – Warm spiced apple cider for a comforting Halloween drink.

Witch’s Brew Punch – A bright green or purple punch with gummy worms or dry ice for a spooky fog effect.

Try these Halloween favorites:

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A mummy-shaped meatloaf wrapped in pastry with eyes peeking through, labeled "Spooky Mummy Meatloaf" and "Perfect for Halloween!" is the ultimate treat for your spooky celebrations.
5 from 1 vote

Mummy Meatloaf

By: Katherine
Servings: 6 people
Prep: 10 minutes
Cook: 1 hour 20 minutes
Rest Time: 30 minutes
A mummy meatloaf dish wrapped in pastry with visible eyes, accompanied by plastic spiders and bones on a baking tray.
This spooky mummy meatloaf is spooky fun for Halloween night on the outside and delicious tender meatloaf on the inside, its the perfect dinner for Halloween night!

Ingredients 

  • 1 tsp olive oil
  • 1 yellow onion diced
  • 1 cup cracker crumbs
  • 1 ¼ tsp Mrs. Dash seasoning
  • ½ tsp garlic powder
  • ¼ cup milk
  • ¾ cup ketchup
  • 4 tsp Worcestershire sauce
  • 1 lb ground beef
  • ½ lb ground breakfast sausage
  • 1 egg beaten
  • 1 sheet puff pastry, chilled, in the fridge
  • 1 egg mixed with 1 tsp water
  • 2 edible eyes

Instructions 

  • Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil, spray with cooking spray and set aside.
  • Heat oil in a nonstick skillet on the stovetop to medium heat. Add the onion and cook till translucent, 5-7 minutes.
  • Combine the garlic powder and Mrs. Dash seasoning with the cracker crumbs and milk in a large bowl and set aside.
  • Combine 1/2 cup of ketchup and 1 tbsp of the Worcestershire sauce in a small bowl and set it aside.
  • Add the ground beef, sausage, remaining ketchup and Worcestershire, egg, seasoning mix, and garlic powder to the large bowl with the soaked cracker crumbs. Mix until well combined.
  • Using your hands, arrange the meatloaf mixture on the prepared baking sheet to form a head and mummy body.
  • Spread the Worcestershire sauce and ketchup mixture over the meatloaf.
  • Bake for 50 minutes.
  • Remove the mummy meatloaf from the oven and let it cool for at least 20 minutes, if you don’t let it cool the puff pastry may slide off it.
  • Increase the oven temperature to 425 degrees.
  • Use a pizza cutter to cut long strips of puff pastry, cover the mummy meatloaf body and head with the strips.
  • Brush the egg and water egg wash over the puff pastry.
  • Bake for 20 minutes or more until the puff pastry is golden brown and the meatloaf registers at an internal temperature of 160 degrees at the thickest part.
  • Decorate your mummy with edible eyes as desired, enjoy!

Notes

You can substitute crescent dough roll for the puff pastry if you want. 

Nutrition

Calories: 512kcalCarbohydrates: 34gProtein: 17gFat: 34gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 55mgSodium: 569mgPotassium: 375mgFiber: 1gSugar: 8gVitamin A: 174IUVitamin C: 2mgCalcium: 55mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Ground Beef, Main Course
Cuisine: American
Tried this recipe?Mention @sweetcsdesigns or tag #sweetcsdesigns!

About Katherine

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1 Comment

  1. Lincoln says:

    5 stars
    Delicious!