Ingredients
Meatloaf:
- 1 ½ pounds ground beef
- 1 small onion, finely chopped
- ¾ cup buttery round crackers, crushed
- ⅔ cup milk
- ½ cup finely shredded sharp Cheddar cheese
- 2 large eggs
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoned salt (such as Morton® Nature’s Seasons® Seasoning Blend), or to taste
- 1 hard-boiled egg, halved
Sauce:
- ½ cup ketchup
- ¼ cup brown sugar
- 2 tablespoons barbeque sauce (such as Stubb’s®)
- 5 cloves garlic, cut into small pieces
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Lightly grease the foil.
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Combine ground beef, onion, crackers, milk, Cheddar cheese, eggs, Worcestershire sauce, and seasoned salt in a bowl. Transfer beef mixture to the prepared baking sheet. Form into a skull-shape, leaving holes for eye sockets and a mouth. Place hard-boiled egg halves into the eye sockets, shaping beef mixture around them to hold in place.
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Mix ketchup, brown sugar, and barbeque sauce in a bowl until smooth. Spread 1/2 sauce onto meatloaf, including the eyes and mouth.
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Bake in preheated oven until no longer pink in the center, about 50 to 60 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
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Arrange garlic pieces in the mouth as teeth. Brush remaining sauce over meatloaf, or serve on the side.
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Cook’s Note:
This meatloaf can be molded into any desired shape. Juices from ground beef may collect in the holes while baking and can be spread with a basting brush over the head after cooking, contributing to the effect of rotting flesh.
Substitute dehydrated garlic chips for raw garlic if you like. Find it in health food stores in the bulk section. You may also substitute sliced almonds or anything else that resembles teeth.
You can do just one hard-boiled egg eye, if desired.
