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Mummy Meatloaf


Not only does this mummy meatloaf look fun, but it tastes delicious as well! This is a yummy main course to serve at your next Halloween party or before you and the kiddos head off trick-or-treating. Filled with the savory flavors of pasta with meat sauce, this recipe pairs perfectly with a ghoulishly-green, lightly-dressed side salad or the assorted severed and steamed veggies of your choice.

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Rate this recipe 4.5/5 (106 Votes)


  • 1.5-pounds extra lean ground turkey or beef
  • 1 small white onion, finely chopped
  • 1 egg
  • 1 cup skim milk
  • 1 cup dry breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup ketchup, plus 2 tablespoons
  • 2 tablespoons brown sugar
  • 1 (8-ounce) package pappardelle pasta (or lasagna noodles, cut lengthwise in half with frilly edges removed)
  • 1 (3-ounce) fresh mozzarella ball, divided
  • 2 black or green olives, pitted


Servings 4
Preparation time 40mins
Cooking time 120mins
Adapted from


Step 1

Preheat oven to 350°F. Lightly grease a 9-inch round baking dish (I used a springform pan). Combine the meat, egg, onion, milk, breadcrumbs, salt, and pepper in a large bowl. Empty mixture onto baking dish and shape into a dome.

Mix together ketchup and brown sugar in a small bowl. Spread mixture evenly over meatloaf. Bake meatloaf for 1 hour. Let meatloaf rest for 20 minutes.

While meatloaf rests, cook and drain pappardelle or lasagna noodles according to package directions. If using a springform pan, remove outer piece before placing pasta on meatloaf. If using other type of pan, remove meatloaf from pan and transfer to serving plate.

Slice mozzarella ball in half. Layer pasta strands over meatloaf to look like mummy’s wrappings, adding mozzarella circles about halfway through the process. Cut a small piece off the bottom of each olive and place, flat side down, in the middle of each mozzarella “eye.”

Serve and enjoy!

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