Ironically, “appetizing” is the last thing you want this to look like, but if we’re going to do some kind of gimmicky, holiday recipe, it might as well taste great, and this most certainly did. It’s been a while since I posted a meatloaf recipe, and I was very happy with how this one came out. You can use a food processor make chopping the mushrooms a bit easier, but don’t leave them out. They add a lot of flavor, as well as help keep the meat moist, and tender.
By the way, if you're trapped in one of these households where certain people don’t eat mushrooms, add them anyway, since they’ll never be able to tell they’re in there. Then, next week, after they’ve eaten this, and loved it, you can come clean. Trick or treat, indeed.
Having said that, this zombification will work with any of your favorite meatloaf recipes, and you won’t be hurting my feelings. Much. Regardless of what you use, I really hope you give this fun-to-make, even funner-to-eat, zombie meatloaf a try soon. Enjoy!
Ingredients for 8 large portions:
1/2 cup unsalted butter (1 stick)
1/2 cup diced celery
1 1/2 cups diced yellow onion
8 ounces brown mushrooms, chopped fine
3 cloves minced garlic
1 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
3 pounds ground beef
3 teaspoons kosher salt
3 tablespoons milk or buttermilk
1 large beaten egg
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
3/4 cup plain dry bread crumbs
1 pound strip bacon for zombie “facial muscles”
1 onion for eyes and teeth
- Bake at 325 F. for about 1 hour, or to an internal temp of 155 F.
- I went for a realistic muscular look, but if you’d rather have something that looks like crispy bacon, go ahead and put foil over the eyes and teeth, and pop this under a hot broiler, until it looks just right.
- Serve with “blood sauce,” which is made with equal parts SFQ bbq sauce and ketchup, spiked with hot sauce.