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Halloween Bloody Baked Rats
Dinner American

Halloween Bloody Baked Rats

4.7

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, combine the ground beef, onion, egg, bread crumbs, and meatloaf seasoning. Use your hands to mix until well blended. Measure out 1/3 cupfuls of the meat mixture and mold around a cube of cheese like a meatball. Shape into a point at one end and lengthen the body a bit by rolling between your hands. Place your ''rat'' into a shallow baking dish, and continue with the remaining meat. Insert pieces of uncooked spaghetti into the rounded end of the rats to make tails.
  3. 3 In a medium bowl, stir together the tomato sauce, sugar and Worcestershire sauce. Pour over the rats in the dish and cover the dish with a lid or aluminum foil.
  4. 4 Bake for 45 minutes in the preheated oven. Uncover the dish and continue to bake for another 20 to 30 minutes, basting occasionally with the sauce to glaze the rats.
  5. 5 While the rats finish baking, heat the peas and carrots in a small bowl in the microwave for about 15 seconds.
  6. 6 Carefully transfer the rats to a serving platter so that their delicate tails don't fall off. Press peas into the pointy end to make eyes, and insert carrot slices to make ears. Spoon some of the tomato sauce around them and serve.

By ANGELA O

Monster Smoked Meatloaf
Dinner American

Monster Smoked Meatloaf

4.0

Prep
25 min
Cook
240 min
Total
445 min

Instructions

  1. 1 Stir salsa, eggs, onion, ¼ cup barbecue sauce, ¼ cup mustard, ¼ cup ketchup, Parmesan cheese, Sriracha sauce, soy sauce, malt vinegar, meatloaf seasoning mix, salt, garlic powder, and black pepper together in a large bowl; stir in beef and sausage until thoroughly mixed. Add enough bread crumbs to bring meatloaf mixture together.
  2. 2 Line a container with plastic wrap with several inches overhang; pack meatloaf mixture into the container. Refrigerate until set, 3 to 4 hours.
  3. 3 Preheat a smoker to 250 degrees F (121 degrees C) and add wood chips according to manufacturer's directions.
  4. 4 Line a wire rack with aluminum foil; place in an aluminum foil-lined cake pan. Lift meatloaf onto the prepared rack using the plastic wrap overhang; discard plastic wrap.
  5. 5 Smoke meatloaf until no longer pink in the center, about 3 hours.
  6. 6 Combine barbecue glaze, 2 tablespoons barbecue sauce, 2 tablespoons mustard, 2 tablespoons ketchup, and Worcestershire sauce in a small bowl; baste meatloaf with topping.
  7. 7 Continue smoking until an instant-read thermometer inserted into center reads 185 degrees F (85 degrees C), 1 to 2 hours more.

By TUBB