Ratloaf (Halloween Meatloaf)

Ratloaf (Halloween Meatloaf)

What’s better than the slimy warm rat intestines for Halloween? Young people can eat fast and simple meatloaf while running! I have included a basic recipe, but you are free to use your family’s favorite. Use pearl onions instead of olives for a different appearance. The crushed fried onion layer will look like burnt fur! When you cut it, the “guts” should ooze out and make a deep impression.

 

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

  • Mix ground beef, eggs, onion, milk, bread crumbs, salt, and black pepper in a large bowl until completely combined to make the rat body mixture.

  • Mix Cheddar cheese, 3/4 bottle of barbeque sauce, and 1 cup French-fried onions together gently in a separate bowl to make the rat guts.

  • Put about half the rat body mixture onto a sheet of waxed paper and form it into the shape of a rat body. Spread a thick layer of the cheese mixture on top of the body leaving 1/2 inch of space along the outer edge.

  • Put remaining rat body mixture on top, forming the body and creating a solid seal around the edges so the guts don’t ooze out while baking.

  • Place the top part of a broiler pan on the rat and carefully flip it over. Reshape rat body as needed. Place olives onto the rat body for the eyes and nose, potato slices for the ears, and spaghetti for the whiskers. Spread 1/4 bottle barbeque sauce over the body of the rat and sprinkle with crushed French-fried onions. Set the broiler rack atop the broiler pan.

  • Bake in preheated oven until the cheese is melted, about 1 hour. Allow ratloaf to cool 5 minutes before slicing to serve.

 

Nutrition Disclaimer:

The nutrition data for this recipe includes the full amount of the decorative ingredients.

 

Nutrition Facts

948 calories; protein 34.8g; carbohydrates 59.6g; fat 60.8g; cholesterol 149.9mg; sodium 1280.2mg.

 

 

 

 

Ratloaf (Halloween Meatloaf)
Print Recipe
Servings Prep Time
10 15 mins
Cook Time Passive Time
1 hr 1 hr 20 mins
Servings Prep Time
10 15 mins
Cook Time Passive Time
1 hr 1 hr 20 mins
Ratloaf (Halloween Meatloaf)
Print Recipe
Servings Prep Time
10 15 mins
Cook Time Passive Time
1 hr 1 hr 20 mins
Servings Prep Time
10 15 mins
Cook Time Passive Time
1 hr 1 hr 20 mins
Ingredients
Servings:
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Mummified Meatballs in Crispy Potato Skin Coffins

Mummified Meatballs in Crispy Potato Skin Coffins

Crispy potato skin coffin with cheesy mummy meatballs on top. Halloween has never been so delicious! Homemade meatballs are the best, but you can use what you have prepared at will to save time and quickly start “trick or treat”.

 

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

  • Pierce potatoes with a fork and microwave for 10 minutes. Let cool until safe to handle. Cut in half lengthwise and scoop out most of the flesh, leaving 1/2 inch around the shell. Discard flesh or save for another use.

  • Place potato halves cut-side down on a baking sheet. Rub each half with 1 teaspoon olive oil. Flip potatoes over. Sprinkle each with 1/4 teaspoon Italian seasoning and 1 teaspoon Parmesan cheese.

  • Bake in the preheated oven until shells are crisp, 12 to 15 minutes.

  • Meanwhile, place meatballs on microwave-safe plates. Cover with paper towels. Microwave until hot, 70 to 75 seconds per batch. Let rest until cool enough to not melt the cheese.

  • Wrap 1/4 of the cheese strings around 3 meatballs to create a mummy effect. Repeat with remaining cheese and meatballs.

  • Remove potato skin coffins from the oven and place a mummy in each coffin. Apply candy eyeballs.

 

 

Editor’s Notes:

The directions for making the meatballs are based on the particular brand mentioned. Follow instructions on the box if using a different brand.

Nutrition data for this recipe includes the full amount of potato. The actual amount of potato consumed will vary.

 

Nutrition Facts

412 calories; protein 24.3g; carbohydrates 29.4g; fat 22.3g; cholesterol 91.9mg; sodium 384.1mg.

 

 

 

Mummified Meatballs in Crispy Potato Skin Coffins
Print Recipe
Servings Prep Time
4 coffins 20 mins
Cook Time Passive Time
25 mins 45 mins
Servings Prep Time
4 coffins 20 mins
Cook Time Passive Time
25 mins 45 mins
Mummified Meatballs in Crispy Potato Skin Coffins
Print Recipe
Servings Prep Time
4 coffins 20 mins
Cook Time Passive Time
25 mins 45 mins
Servings Prep Time
4 coffins 20 mins
Cook Time Passive Time
25 mins 45 mins
Ingredients
Servings: coffins
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Baked Pork Chops

Baked Pork Chops

This simple preparation is perfect for a weeknight — just shake and bake!

Level: Easy

Total: 40 min

Active: 10 min

Yield: 4 servings

Directions

  1. Preheat the oven to 450 degrees F. 
  2. Combine the panko, oil, Parmesan, Italian seasoning and 3/4 teaspoon each salt and pepper in a large resealable plastic bag. Put the pork chops in a large bowl and toss to coat with 1 tablespoon water. Place the pork chops in the bag and shake well to coat, pressing the breadcrumb mixture firmly into the meat.
  3. Place the pork chops on a wire rack set on a baking sheet and top evenly with any breadcrumbs remaining in the bag. Bake until the breadcrumbs are dark golden and the internal temperature of the chops registers 145 degrees F on an instant-read thermometer (avoid touching bone), 15 to 20 minutes.
  4. Serve immediately with lemon wedges if using.

Baked Pork Chops
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Baked Pork Chops
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Fall Off the Bone Chicken

Fall Off the Bone Chicken

Dry brine combined with low speed and slow roasting will produce some very juicy and juicy meat. Finally, it flashes quickly under the broiler to make the skin crisp and golden.

Level: Easy

Total: 6 hr 20 min (includes brining time)

Active: 20 min

Yield: 4 servings

Directions

  1. Combine the sugar, paprika, garlic powder, 1 tablespoon salt and 1/2 teaspoon black pepper in a large bowl. Toss the chicken in the spice mixture until coated. Arrange the chicken in a single layer in a flameproof 9-by-13-inch baking dish. Cover with foil and refrigerate for at least 4 hours and up to overnight.
  2. Preheat the oven to 300 degrees F. 
  3. Bake until the chicken is super moist and falling off the bone, about 2 hours. Remove the baking dish from the oven and remove the foil. Use a spoon or ladle to remove as much liquid from the dish as possible and reserve. Turn the oven to broil. 
  4. Broil the chicken until the skin is golden brown and slightly crisp, about 5 minutes. Sprinkle the chicken with the chives and serve with the reserved pan juices. 

Fall Off the Bone Chicken
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Fall Off the Bone Chicken
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Ravioli Casserole

Ravioli Casserole

The whole family will love the fun, cheese flavor of this wonton casserole. It’s like lasagna-no fuss! Time-saving ingredients, including prepared pasta sauce and frozen ravioli, prepare quickly.

 

Ingredients

  • 1 package (20 ounces) refrigerated cheese ravioli
  • 3-1/2 cups pasta sauce
  • 2 cups small-curd 4% cottage cheese
  • 4 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Minced fresh parsley, optional

 

Directions

  • Preheat the oven to 350°. Prepare ravioli according to package directions; drain. Spread 1 cup spaghetti sauce in an ungreased 13×9-in. baking dish. Layer with half of the ravioli, 1-1/4 cups sauce, 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese.
  • Bake, uncovered, until bubbly, 30-40 minutes. Let stand 5-10 minutes before serving. If desired, sprinkle with parsley.
Nutrition Facts

1 cup: 518 calories, 25g fat (12g saturated fat), 88mg cholesterol, 1411mg sodium, 44g carbohydrate (13g sugars, 5g fiber), 30g protein.

 

 

Ravioli Casserole
Print Recipe
Servings Prep Time
8 servings 10 min
Cook Time
30 min
Servings Prep Time
8 servings 10 min
Cook Time
30 min
Ravioli Casserole
Print Recipe
Servings Prep Time
8 servings 10 min
Cook Time
30 min
Servings Prep Time
8 servings 10 min
Cook Time
30 min
Ingredients
Servings: servings
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