Halloween Feet Loaf
Halloween Feet Loaf is a fun and creepy homemade meatloaf shaped into two feet, complete with onion toenails, leek bones, and a sweet ketchup glaze. Serve with extra glaze for dipping!
Servings: 8
Equipment
Ingredients
Meatloaf
- 2 pounds Ground Turkey (93/7, or 90/10 Lean Ground Beef)
- ¾ cup plus 2 Tablespoons Plain Panko Breadcrumbs (⅞ cup total)
- ⅓ cup Milk
- 2 large Eggs
- 1 medium Yellow Onion finely diced
- 2 teaspoons Olive Oil
- 2 cloves Garlic minced
- 2 Tablespoons Ketchup
- 1 Tablespoon Worcestershire Sauce
- 1 teaspoon Italian Seasoning
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Decorations
- 1 Yellow or White Onion for 10 toenails
- 1 Thick Leek white portion, for 2 ankle bones
- Extra Ketchup for decorating the ankles (optional)
Sweet Ketchup Glaze
- 6 Tablespoons Ketchup
- 1 ½ Tablespoons Brown Sugar
- ¾ teaspoon Worcestershire Sauce
Instructions
Prepare the Meatloaf Mixture
- Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper.
- Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 5–6 minutes, until softened. Add the garlic and cook for another 30 seconds. Remove from the heat and let cool slightly.
- Combine the panko breadcrumbs and milk in a large mixing bowl. Stir and let stand for 5 minutes.
- Add the eggs, ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper to the moistened breadcrumbs. Mix until combined.
- Add the cooled onion mixture and ground turkey (or beef). Gently mix until evenly incorporated. Avoid overmixing.
- Cover and refrigerate the meat mixture for 20 minutes to help it firm up for shaping.
Shape and Decorate the Feet
- Divide the mixture into two equal portions on the prepared baking sheet. Shape each portion into a foot, with a narrower ankle and wider front. Create five toes on each foot, making the big toes wider than the others. Use your fingers or a small spatula to create deep spaces between the toes.
- Separate the layers of the remaining onion and cut 10 curved toenail shapes. Make two larger nails for the big toes and eight smaller ones for the other toes. Press the bottom edge of each toenail into the meatloaf to secure it, leaving most of the nail visible.
- Cut two thick leek pieces approximately 3–4 inches long. Insert one into each ankle, leaving about 1–1½ inches exposed. Gently press the meat around the leek to secure it. Loosely cover the exposed leek sections with foil if desired to help prevent browning.
Bake and Glaze
- Bake for about 30 minutes, then check the internal temperature in the thickest part of the meatloaf, away from the leek.
- While the meatloaf bakes, stir together the ketchup, brown sugar, and Worcestershire sauce for the glaze. Set aside some of the glaze in a separate, clean bowl for dipping.
- When the meatloaf is nearly cooked through, gently brush a thin layer of glaze over the feet, avoiding the onion toenails. And don't forget to get between the toes! Return to the oven for approximately 5–10 minutes, or until the turkey reaches 165°F or the ground beef reaches 160°F. If the meatloaf has already reached temperature before glazing, return it to the oven only briefly to set the glaze.
Finish and Serve
- Remove from the oven and let rest for 5–10 minutes. Carefully transfer the feet to a serving platter using two wide spatulas. Add a little extra ketchup around the leek bones to resemble blood, if desired.
- Serve warm with the reserved glaze for dipping.
Notes
Ground Beef: This recipe was tested with 93/7 ground turkey. You can substitute 90/10 lean ground beef, but the texture and cooking time may vary. Cook ground beef to an internal temperature of 160°F.
For the best presentation, transfer the cooked feet loaf to a clean platter, leaving any cooking juices behind.
Nutrition
Calories: 270kcal | Carbohydrates: 15g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 135mg | Sodium: 600mg | Fiber: 1g | Sugar: 7g
