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Perfect for Halloween night or your next Halloween party, this Monster Meatloaf Recipe is creepily delicious. Made with wholesome, low-carb ingredients, this spooky dinner is an easy recipe the whole family will enjoy. Happy Halloween!

Monster meatloaf in a baking dish next to ketchup with a pastry brush.

❤️ Why you will love this recipe

  • Easy: Although there are a few steps, this delicious Halloween dinner looks a lot more tricky to make than it is!
  • Fun: It’s not every day you get to make creative art for dinner! It’s so fun to make, and your kids can also have fun in the kitchen helping you make it.
  • Tasty: This meatloaf is so delicious! I’ll need to make it into a regular version as well, it’s just so good.
  • Keto & gluten-free: As with all of my recipes, this fantastic meatloaf recipe is gluten-free, and this is also the perfect recipe for a keto or low-carb diet. You can also make it paleo by skipping the cheese and adding coconut aminos instead of Worcestershire sauce.
  • Can feed a crowd: This Halloween food idea is perfect for a family dinner (you’ll most likely have leftovers) or serving to a crowd. Your party guests will love it!

🗝️ Key Ingredients & Substitutions

  • Meat: I prefer to use a mixture of ground beef and ground pork, however, either will work alone as well. Fattier meat is ideal for meatloaf instead of lean meat so that it stays nice and moist.
  • Ketchup: I made my own Keto Ketchup recipe for this spooky meal. Regular ketchup will work too or try spicy ketchup for a little kick of heat. You could also use BBQ sauce.
  • Onion & garlic: You can grate a large or medium onion, but I find it easier to blend it in a blender, food processor, or with an immersion blender along with the garlic cloves. You can use 3 tsp garlic powder instead if needed.
  • Flaxseed meal: Instead of bread crumbs I added flaxseed meal. It keeps the meat so tender and stops it from becoming stodgy.
  • Worcestershire sauce: This is a must! Worcestershire sauce emphasizes the beefy flavor and also adds a little tang. You can substitute coconut aminos for a paleo version.
  • Herbs & Spices: Smoked paprika adds a delicious smoky flavor, but you can substitute sweet or hot paprika if desired. I also added fresh parsley and dried thyme. Dried parsley or basil will also work, just reduce the amount to 2 tsp. Salt and pepper are added for a little flavor boost.
  • Eggs: Eggs are added to the meatloaf mixture to bind it together. Hard-boiled eggs also help create the face structure.
  • Cheese: A layer of cheddar cheese goes in between two layers of meatloaf. You can see it peeking through the mouth a little. Substitute mozzarella or gouda if desired.
  • Bacon: Bacon strips are wrapped around the demon’s horns to make them really stand out.
  • Olives: Black olives are used for the pupils of the egg eyes. It can be omitted, or you can try a green olive instead.
  • Brown sugar: I added brown sugar erythritol to the ketchup to make the glaze. Either regular brown sugar, coconut sugar, or brown erythritol will work.
  • Apple cider vinegar: This is also added to the glaze for extra tanginess. Substitute white wine vinegar or red wine vinegar if needed.

🥣 How to make a Monster Meatloaf

1. Heat oven: Begin by preheating the oven to 180 degrees C/350 degrees f.

2. Make the ketchup (optional): Add all of the spices and tomato sauce to a large pot on the stove over medium-high heat and stir it occasionally until it becomes thick (about 20 minutes).

3. Boil eggs: Bring water to a boil in a medium pot on the stove. Lower 4 room-temperature eggs carefully into the water and then boil them for 10 minutes and then submerge them in ice-cold water.

4. Make the meat mixture: Begin by grating or blending the onion and garlic. Next, in a large bowl, mix the flaxseed meal with the onion and garlic and let it sit for 5 minutes to absorb. Then add the ground beef and pork, ketchup, 2 eggs, smoked paprika, parsley, thyme, salt, and pepper, and mix well.

5. Assemble:

  1. Line a large baking dish, baking sheet, or cookie sheet with parchment paper.
  2. Add a thin layer of the meat mixture in the shape of a face.
  3. Peel and slice 2 boiled eggs in half to create 4 halves.
  4. Add one egg half on the top, bottom, left, and right in a t or cross pattern for the forehead, chin, and cheekbones.
  5. Add a layer of cheese slices in between the eggs.
  6. Begin to add the second layer of meatloaf over the eggs and cheese, leaving space in the middle for the nose.
  7. Add a whole hard-boiled egg standing upright for the nose, and cover it in the meat mixture. Press 2 holes with your fingers for the nostril, and shape meat mixture to create the bridge of the nose above the egg.
  8. To create the mouth, roll some of the meatloaf meat between your hands to create a long rope shape and form the lips. Do this once for the upper lip, and once for the lower lip. You should still be able to see the cheese through the mouth.
  9. For the horns, mold horn shapes out of the meat and place it on top of the monster’s head.
  10. If there is meat mixture left over, make some ears for either side of the monster’s head. Finally, if I still have some of the meat mixture left, I add it to the demon’s chin and nose to make them a little longer and more pronounced.
  11. Press the meat to form the eye sockets.
  12. Add brown sugar (or a sugar substitute) and apple cider vinegar to the ketchup and spread the ketchup all over the pork and beef meatloaf, avoiding the cheese in the open mouth. This step is great for the kids to help with!
  13. Wrap the horns with bacon.

6. Bake for 45 minutes at 180°C. Remove the meatloaf and add a second layer of ketchup, and then bake for another 15 minutes.

7. Add the eyes: Slice the remaining hard-boiled egg in half and place each half in the eye sockets. Add slices of black olives to create the pupils.

8. Serve! See below for some serving suggestions.

A slice of monster meatloaf with egg.

🫙 Storage Instructions

  • Store in an airtight container for up to 4 days,
  • Reheat in the microwave or oven until piping hot.

🪄 Recipe Notes & Tips

  • Ketchup: Your preferred ketchup will be great in this recipe. I prefer to make my own with this recipe for the best flavor. You can also use bbq sauce instead!
  • Meat temperature: If you’re unsure if the meat has cooked all the way, use a meat thermometer to check the internal temperature. It should be at least 165°F, especially if you’re using pork.
  • Make it paleo: To make this monster meatloaf paleo, skip the cheese and use coconut aminos instead of Worcestershire sauce. Use paleo ketchup (or bbq sauce) or use my recipes to make your own.

🍽️ What can I serve with this Halloween Meatloaf?

These are some of my favorite side dish recipes to pair with my favorite meatloaf recipe.

Overhead shot of monster meatloaf.

😋 More Halloween recipes you will love

Have you made this recipe? I’d love to know <3 Tag me (@makehealthyrecipes) on Facebook and InstagramPin it on Pinterest, and please give it 5 stars with a review below! Don’t forget to subscribe to the email list (top right of this page) for sparkly new recipes in your inbox.

📖 Recipe

Monster meatloaf in a baking dish next to ketchup with a pastry brush.

Monster Meatloaf Recipe

Bethany Galloway
Perfect for Halloween night or your next Halloween party, this Monster Meatloaf Recipe is creepily delicious. Made with wholesome, low-carb ingredients, this spooky dinner is an easy recipe the whole family will enjoy. Happy Halloween!
5 from 2 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Halloween
Cuisine American
Servings 8
Calories 529 kcal

Ingredients
  

Meatloaf

  • 1 onion grated or blended
  • 4 garlic cloves minced (or blended with the onion)
  • 135 g 1 cup flaxseed meal
  • 750 g 1.7lbs ground beef and/or pork (I buy a mixture, see note 1)
  • 2 eggs room temperature
  • 2 tsp Worcestershire sauce or coconut aminos
  • 3 tbsp ketchup see note 2 for my sugar-free recipe
  • 1.5 tsp smoked paprika or sweet
  • 3 tbsp fresh parsley chopped (or 2 tsp dried parsley or basil)
  • 1 tsp dried thyme
  • 1 tsp black pepper
  • 1 tsp salt

Meatloaf Glaze

  • 117 g 1/2 cup ketchup (see note 2 for my sugar-free recipe)
  • 1.5 tbsp apple cider vinegar
  • 1 tbsp brown sugar or brown erythritol

Other ingredients

  • 6 slices cheddar cheese optional
  • 4 hard boiled eggs

Instructions
 

  • Begin by preheating the oven to 180 degrees C/350 degrees f.
  • Make the ketchup (optional): See note 2 for Keto Ketchup recipe.
  • Boil eggs: Bring water to a boil in a medium pot on the stove. Lower the room-temperature eggs carefully into the water and then boil them for 10 minutes and then submerge them in ice-cold water.
  • Make the meat mixture: Begin by grating or blending the onion and garlic. Next, in a large bowl, mix the flaxseed meal with the onion and garlic and let it sit for 5 minutes to absorb. Then add the ground beef and pork, ketchup, 2 eggs, smoked paprika, parsley, thyme, salt, and pepper, and mix well.

Assemble:

  • Line a large baking dish, baking sheet, or cookie sheet with parchment paper.
  • Add a thin layer of the meat mixture in the shape of a face.
  • Peel and slice 2 boiled eggs in half to create 4 halves.
  • Add one egg half on the top, bottom, left, and right in a t or cross pattern for the forehead, chin, and cheekbones.
  • Add a layer of cheese slices in between the eggs.
  • Begin to add the second layer of meatloaf over the eggs and cheese, leaving space in the middle for the nose.
  • Add a whole hard-boiled egg standing upright for the nose, and cover it in the meat mixture. Press 2 holes with your fingers for the nostril, and shape meat mixture to create the bridge of the nose above the egg.
  • To create the mouth, roll some of the meatloaf meat between your hands to create a long rope shape and form the lips. Do this once for the upper lip, and once for the lower lip. You should still be able to see the cheese through the mouth.
  • For the horns, mold horn shapes out of the meat and place it on top of the monster’s head.
  • If there is meat mixture left over, make some ears for either side of the monster’s head. Finally, if I still have some of the meat mixture left, I add it to the demon’s chin and nose to make them a little longer and more pronounced.
  • Press the meat to form the eye sockets.
  • Add brown sugar (or a sugar substitute) and apple cider vinegar to the ketchup and spread the ketchup all over the pork and beef meatloaf, avoiding the cheese in the open mouth. This step is great for the kids to help with!
  • Wrap the horns with bacon.
  • Bake for 45 minutes at 180°C. Remove the meatloaf and add a second layer of ketchup, and then bake for another 15 minutes.
  • Add the eyes: Slice the remaining hard-boiled egg in half and place each half in the eye sockets. Add slices of black olives to create the pupils.
  • Serve! See the post for some serving suggestions.

Notes

  1. Meat: I buy a ground beef and pork mixture from the supermarket. You could also use a beef and sausage mixture for even more flavor.
  2. Ketchup: Your preferred ketchup will be great in this recipe. I prefer to make my own with this recipe for the best flavor. You can also use bbq sauce instead!
  3. Meat temperature: If you’re unsure if the meat has cooked all the way, use a meat thermometer to check the internal temperature. It should be at least 165°F, especially if you’re using pork.
  4. Make it paleo: To make this monster meatloaf paleo, skip the cheese and use coconut aminos instead of Worcestershire sauce. Use paleo ketchup (or bbq sauce) or use my recipes to make your own.

Nutrition

Serving: 1gCalories: 529kcalCarbohydrates: 10gProtein: 41gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 19gTrans Fat: 1gCholesterol: 253mgSodium: 779mgFiber: 5gSugar: 2g
Keyword easy halloween dinner, fall recipe, halloween dinner, halloween food ideas, ketchup, keto, low carb meatloaf, mummy meatloaf, zombie meatloaf
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