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Spooky Mummy Meatloaf with Blood-Orange Glaze

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A savory, herby meatloaf wrapped in golden puff pastry strips like a mummy, drizzled with a tangy-sweet blood-orange glaze. It’s a fun, delicious Halloween dinner that’s surprisingly simple to make.

Ingredients

Scale
  • 2 lbs ground beef (80/20 blend)
  • 1 lb ground pork
  • 1 cup plain breadcrumbs (Panko works great)
  • 2 large eggs, lightly beaten
  • 1/2 cup milk (whole milk is best)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 sheet frozen puff pastry, thawed (or 1 refrigerated pie crust)
  • 2 large eggs, beaten (for egg wash)
  • 2 candy eyeballs (or 2 pitted black olives, sliced in half)
  • 1/2 cup blood orange juice (from about 3–4 blood oranges; regular orange juice works)
  • 1/4 cup ketchup
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon smoked paprika

Instructions

  1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, beaten eggs, milk, diced onion, minced garlic, parsley, Worcestershire sauce, thyme, salt, and pepper. Use your hands to gently mix until just combined. Do not overmix.
  3. Transfer the meat mixture to the prepared baking sheet. Shape it into a log about 8 inches long and 5 inches wide, about 2 inches tall, resembling a mummy’s body.
  4. Bake the shaped meatloaf for 30 minutes (par-bake).
  5. While the meatloaf bakes, make the glaze: In a small saucepan, combine blood orange juice, ketchup, brown sugar, balsamic vinegar, Dijon mustard, and smoked paprika. Bring to a simmer over medium heat, stirring occasionally. Let it gently bubble for 5-7 minutes until thickened slightly and syrupy. Remove from heat and set aside.
  6. Remove the meatloaf from the oven and let it rest for 5 minutes.
  7. On a lightly floured surface, roll out the thawed puff pastry sheet into a rectangle about 10×12 inches. Use a sharp knife or pizza cutter to cut the pastry into long strips, about 1-inch wide.
  8. Carefully drape the pastry strips over the meatloaf, crossing them over each other like wrapping a mummy. Leave a small gap at the top for the eyes. Tuck the ends of the strips under the meatloaf.
  9. Brush the pastry strips with the beaten egg wash.
  10. Return the baking sheet to the oven and bake for another 20-25 minutes, until the pastry is puffed and deeply golden, and the internal temperature of the meatloaf reaches 160°F (71°C).
  11. Remove the mummy meatloaf from the oven and let it rest for 10 minutes.
  12. While resting, warm up the Blood-Orange Glaze if needed. Drizzle the glaze over the top of the mummy, letting it pool around the base.
  13. Press the candy eyeballs (or olive halves) into the gap at the top. Serve immediately.

Notes

Don’t overmix the meat mixture to keep the meatloaf tender. Chill the pastry strips if they become too warm. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C). Let the meatloaf rest before slicing to keep it moist. You can prep the meatloaf mixture and shape it up to 24 hours in advance.

Nutrition

Keywords: Halloween dinner, mummy meatloaf, blood orange glaze, spooky recipe, easy meatloaf, puff pastry meatloaf

Find it online: https://perkypan.com/spooky-mummy-meatloaf-with-blood-orange-glaze-easy-halloween-dinner/