Mummy Meatloaf

Why You’ll Love This Recipe

I love this dish because it turns a classic comfort food into a fun, themed meal that makes everyone smile. The meatloaf itself is juicy and well-seasoned, while the puff pastry adds a flaky, buttery crust that makes it extra special. It’s simple to put together, yet the presentation always makes it look like I spent hours in the kitchen.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pound lean ground beef
1 cup plain breadcrumbs
2 large eggs
1/2 cup ketchup
1 medium onion, finely chopped
1 teaspoon garlic powder
2 teaspoons Italian seasoning
1 package (17.3 oz) puff pastry sheets

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a skillet, I sauté the chopped onion over medium heat for about 5 minutes until it turns translucent.

3. In a large mixing bowl, I combine the ground beef, sautéed onion, breadcrumbs, eggs, ketchup, garlic powder, Italian seasoning, salt, and pepper. I mix everything until well combined.

4. I shape the mixture into an elongated loaf and place it on the prepared baking sheet.

5. I roll out the puff pastry sheets and cut them into thin strips, then drape them over the loaf in a crisscross pattern to resemble mummy bandages.

6. I bake the loaf for 50–60 minutes, until the meat is cooked through and the pastry is golden brown.

Servings and Timing

This recipe serves 8 people. It takes about 20 minutes to prep, 1 hour to bake, and is ready in about 1 hour and 20 minutes total.

Variations

Sometimes I swap half the ground beef with turkey for a different flavor. If I want a little kick, I mix in chili flakes or hot sauce with the meat mixture. For an extra festive touch, I add sliced olives as “eyes” peeking out of the pastry bandages. I’ve also tried using barbecue sauce instead of ketchup, which adds a smoky-sweet flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover slices with foil and warm them in the oven at 325°F until heated through, which helps keep the pastry crisp. The meatloaf can also be frozen for up to 2 months; I thaw it overnight in the fridge before reheating.

FAQs

Can I make this ahead of time?

Yes, I prepare the meat mixture and shape it into a loaf ahead of time. I wrap it in puff pastry just before baking so it stays crisp.

Can I use store-bought pie crust instead of puff pastry?

Yes, but I prefer puff pastry because it bakes up light and flaky.

Can I make this with ground turkey or chicken?

Yes, lean ground turkey or chicken works well, though I sometimes add extra seasoning since they’re milder in flavor.

How do I know when the meatloaf is fully cooked?

I check with a meat thermometer—the internal temperature should reach 160°F (70°C).

Can I add vegetables to the filling?

Yes, I sometimes mix in finely grated carrots, zucchini, or bell peppers for extra nutrition.

Can I freeze this before baking?

Yes, I assemble the meatloaf without the pastry, freeze it, then thaw and wrap with pastry before baking.

How do I keep the pastry from burning?

If the pastry browns too quickly, I cover it loosely with foil during the last 15 minutes of baking.

Can I use seasoned breadcrumbs instead of plain?

Yes, but I reduce the added seasoning slightly so it doesn’t get too salty.

Can I make mini mummy meatloaves?

Yes, I shape the mixture into smaller loaves or even muffin-sized portions, then wrap with pastry strips. They bake in about 25–30 minutes.

What sauces go well with mummy meatloaf?

I like serving it with extra ketchup, barbecue sauce, or even a spicy aioli on the side.

Conclusion

This Mummy Meatloaf is a fun and festive twist on a classic comfort dish. I love how the puff pastry “bandages” turn an ordinary meatloaf into a playful Halloween centerpiece that still tastes amazing. It’s hearty, flavorful, and guaranteed to be a hit with both kids and adults at the dinner table.