Mummy Meatloaf Recipe

If you’re looking for a fun, spooky dinner idea that’s just as delicious as it is adorable, you’re in the right place. This Mummy Meatloaf Recipe is a total crowd-pleaser — I absolutely love how it turns out every time, and I can’t wait for you to try it yourself. Whether you’re cooking for Halloween or just want to add some creativity to your weeknight meal, this recipe makes dinner exciting and delicious all at once.

Ingredients You’ll Need

The magic in this Mummy Meatloaf Recipe really comes down to the ingredients working beautifully together. The moist turkey mixture pairs perfectly with the buttery dough strips on top—giving you a playful, slightly crispy crust that’s pure comfort. Here are the key ingredients and a little tip on each.

• Egg: Acts as a binder in both dough and meatloaf, I always use fresh eggs for the best texture.
• Ice cold water: Keeps the dough flaky and tender—don’t skip the cold!
• All purpose flour: The base for your dough, make sure it’s sifted to avoid lumps.
• Kosher salt: Enhances flavors without being overpowering; I love using kosher for its purity.
• Cold unsalted butter: Cubed cold butter is key for flaky dough strips that mimic mummy bandages.
• Ketchup: Sweet and tangy, it’s part of the glaze and meat mixture – a combo I discovered really amps flavor.
• Light brown sugar: Adds just a little sweetness to balance the savory turkey.
• Worcestershire sauce: Adds a subtle umami kick; divide it for meat and sauce layers.
• Ground turkey: Lean and healthy, I recommend ground turkey for a lighter twist that stays juicy.
• Plain breadcrumbs: Helps hold the meatloaf together—panko works too if you like a lighter texture.
• Shredded carrot: Sneaks in some veggies and moisture—plus, it keeps the meatloaf from being dense.
• Garlic powder, black pepper: Just enough seasoning for flavor without being overwhelming.
• Candy eyes or sliced black olives: For that fun, spooky finishing touch—I’m all about the candy eyes for Halloween!

Variations

I’m a big believer in making recipes your own, and this Mummy Meatloaf is super versatile. Sometimes, I swap out ground turkey for beef or add my favorite herbs for a twist. Don’t be afraid to get creative and make it work for your tastes and dietary needs!

• Ground Beef or Chicken: I’ve tried this recipe with beef for a richer flavor and chicken for a lighter option – both turn out delicious.
• Herbs and Spices: Adding fresh parsley or Italian seasoning can give the meatloaf an herby punch I love.
• Gluten-Free: Use gluten-free breadcrumbs and flour alternatives to keep the dough and meatloaf friendly for gluten-sensitive diets.
• Seasonal Veggies: You can swap shredded carrot with zucchini or pumpkin puree for an autumnal vibe.

How to Make Mummy Meatloaf Recipe

Step 1: Preparing the Mummy’s Sauce and Meat Mixture

Start by mixing together your ketchup, brown sugar, and 1 teaspoon of Worcestershire sauce. This sauce will bring that perfect sweet-and-savory glaze to your meatloaf, and I discovered that mixing half of it into the meat keeps everything nicely moist. Then, in a separate bowl, combine your ground turkey, breadcrumbs, shredded carrot, egg, garlic powder, salt, pepper, and the remaining teaspoon of Worcestershire. Blend it all well, then stir in half the ketchup sauce. Fun tip: I like to roll a small ball for the head and shape the meat into a body, then press them together gently on the parchment-lined pan—it makes assembly a breeze.

Step 2: Making the Dough Bandages

I know dough can be intimidating, but this one’s pretty forgiving. Whisk your egg with cold water, then pulse it with flour and salt in a food processor. Adding cold, cubed butter in small bursts until it resembles crumbs is the trick for perfectly flaky dough. Pour in the egg mixture and pulse until it forms a thick dough. On a floured surface, roll it out into a rectangle around ¼ inch thick. Cut into thin strips about half an inch wide—these will be your mummy’s “bandages.” I find it really helps to chill the dough for 10 mins if it feels sticky before cutting.

Step 3: Wrapping and Baking Your Mummy

Brush the remaining ketchup glaze all over your meatbody, then start draping the dough strips across it in a crisscross pattern, leaving space at the top for the face. It’s okay if the strips don’t cover everything neatly—part of the charm is the rustic “bandaged” look! Pop it in the oven at 400°F for about 30-35 minutes. You’ll know it’s done when the dough is golden brown and an internal thermometer reads 165°F. When it’s out, let it cool a bit before adding your eyes—this step is always fun when cooking with the kids.

How to Serve Mummy Meatloaf Recipe

Garnishes

For the garnishes, I like to keep it simple but playful. Those candy eyeballs or olive slices give the mummy character and charm. If you want, a sprinkle of chopped parsley around the base adds a lovely color contrast, making it even more inviting.

Side Dishes

My go-to sides with this mummy meatloaf are creamy mashed potatoes—because who doesn’t love them?—and roasted green beans or a fresh crisp salad to balance out the richness of the meatloaf and buttery bandages. Sweet potato fries also make a fun pairing for a little twist.

Creative Ways to Present

One year, I served this at a Halloween party and added a little “graveyard” scene around it with mashed potato tombstones and olive “bugs” crawling nearby. Another time, I turned the leftover dough strips into tiny mummies on a stick for snacks. It’s a fun recipe to get creative with when you want your presentation to wow the crowd.

Make Ahead and Storage

Storing Leftovers

After dinner, I wrap leftover mummy meatloaf tightly in plastic wrap, then place it in an airtight container in the fridge. It keeps well for about 3-4 days, and the flavors even deepen overnight—perfect for next-day lunches or quick dinners.

Freezing

I’ve frozen unbaked meatloaf with dough ready to go—just cover it tightly in plastic and foil before popping in the freezer. When ready, thaw overnight in the fridge and bake as usual. It’s a lifesaver for busy weeks when you want a homemade meal without the fuss.

Reheating

To reheat, I pop slices in the oven at 350°F for about 15 minutes or until warmed through. This keeps the dough from getting soggy, which happens if you microwave it. Reheating in a toaster oven works well too for crispy edges.

FAQs

Final Thoughts

This Mummy Meatloaf Recipe is one of those dishes that brings so much joy—not just because it tastes amazing, but because it turns dinner into a festive occasion. I remember the first time I made it with my kids; their delighted faces when decorating the bandages are priceless. Whether you’re serving it for a holiday or just a fun family meal, I promise you’ll enjoy every delicious bite. Give this recipe a try and watch it become a favorite in your household too!

Mummy Meatloaf Recipe

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• Author: Stacy
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Low Fat

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Description

This playful Mummy Meatloaf recipe combines a flavorful turkey meatloaf base coated with a tangy ketchup glaze, wrapped in a buttery dough fashioned to look like mummy bandages. It’s a fun and festive dish perfect for Halloween or any themed dinner, offering a moist and savory centerpiece that’s as delightful to make as it is to eat.

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Ingredients

Units USM Scale 1x2x3x

For the Dough

• 1 large egg
• 2 1/2 tablespoons ice cold water
• 1 1/2 cups all purpose flour
• 1/2 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
• 1/2 cup plain breadcrumbs
• 1 large egg
• 3/4 cup shredded carrot (about 1 carrot)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 large candy eyes or sliced black olives

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper to prevent sticking and ease clean-up.
2. Make Ketchup Glaze: In a small bowl, mix together ketchup, light brown sugar, and 1 teaspoon Worcestershire sauce until smooth and set aside to use later as a glaze and flavor binder.
3. Prepare Meat Mixture: In a medium bowl, combine ground turkey, plain breadcrumbs, egg, shredded carrot, remaining 1 teaspoon Worcestershire sauce, garlic powder, kosher salt, and black pepper. Stir well to evenly incorporate all ingredients.
4. Combine Meat with Glaze: Add half of the ketchup glaze mixture to the meat mixture and mix thoroughly to infuse flavor and moisture.
5. Shape Meatloaf: Roll a small portion of the meat mixture into a ball to form the mummy’s head. Place it on the prepared baking sheet. Shape the remaining meat into an oval to form the body and connect it to the head gently with your fingers to resemble a mummy figure.
6. Brush with Remaining Glaze: Brush the remaining ketchup glaze generously over the shaped meatloaf to create a glossy coating and add extra flavor.
7. Make Dough for Wrapping: In a small bowl, whisk together the egg and ice cold water. In a food processor, pulse flour and salt briefly to combine. Add cubed cold unsalted butter and pulse again until the mixture resembles coarse crumbs. Pour in the egg and water mixture and pulse until the dough just forms a thick consistency.
8. Roll Out and Cut Dough Strips: Lightly flour a clean surface and rolling pin. Turn dough onto the surface, shape into a disc, and roll it out into a large rectangle roughly ¼ inch thick. Cut the dough into thin strips approximately ½ inch wide.
9. Decorate Meatloaf with Dough Strips: Arrange the dough strips over the meatloaf body in a crisscross pattern to mimic mummy bandages. Leave space at the top of the head for the eyes. Note that not all dough strips may be used.
10. Bake Meatloaf: Place the assembled meatloaf in the preheated oven and bake for 30 to 35 minutes, or until the dough is golden brown and a meat thermometer inserted in the center reads 165 degrees F.
11. Add Eyes and Serve: Remove the meatloaf from oven and let cool slightly. Once cooled, place candy eyes or sliced black olives in the designated space on the head to complete the mummy look. Slice and serve warm.

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Notes

• The dough strips can be made ahead and refrigerated until ready to use to save time.
• Use a meat thermometer to ensure turkey is safely cooked through to 165°F.
• Substitute candy eyes with sliced black olives or small pieces of vegetables for a savory alternative.
• For a spicier glaze, add a pinch of cayenne pepper or hot sauce to the ketchup mixture.
• Leftover dough can be used to make small decorative shapes or baked separately as crackers.

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Nutrition

• Serving Size: 1/4 meatloaf with dough
• Calories: 340 kcal
• Sugar: 8 g
• Sodium: 480 mg
• Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 28 g
• Cholesterol: 95 mg