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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- Combine Meat with Glaze: Add half of the ketchup glaze mixture to the meat mixture and mix thoroughly to infuse flavor and moisture.
- 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.
- Brush with Remaining Glaze: Brush the remaining ketchup glaze generously over the shaped meatloaf to create a glossy coating and add extra flavor.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
