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Mummy Meatloaf



Quick and easy

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Prep Time:

30 minutes

Cook Time:

1 hour


4 - 6 servings


1 ½  lb.  ground beef

1  egg

1  clove  garlic, minced

1  medium  onion, chopped, sautéed

1  c.  dry breadcrumbs

¼  tsp.  salt

⅛  tsp.  ground black pepper

⅓  c.  ketchup

2  Tbsp.  honey or brown sugar

2  Tbsp.  prepared mustard

8  oz.  pappardelle pasta

1  (3 oz.)  mozzarella ball

1  can  pitted large black olives


¾  c.  ketchup

¼  honey or brown sugar

½  tsp.  dijon mustard


To make the meatloaf: Heat the oven to 350°F. Lightly oil a 10 x 13-inch (or 10-inch round) baking dish. Combine the meat, egg, onion, breadcrumbs, salt, and pepper in a large bowl. Shape the mixture into a 10-inch round dome and place it in the baking dish. Mix the ⅓-cup ketchup, 2 tablespoons brown sugar, and 2 tablespoons prepared mustard in a small bowl until blended. Spread the mixture over the meatloaf. Bake for 1 hour. Transfer the meatloaf to a wire rack and let rest for 20 minutes.

Cook the pappardelle according to the package directions; drain and keep warm while meatloaf rests.

To make the sauce: Combine all the ingredients in a small saucepan. Cook over medium heat, stirring, until bubbly and thickened, about 3 minutes. Keep warm until ready to serve.

Remove the meatloaf from the pan and place on a serving plate. Cut the mozzarella ball in half. Layer the pasta strands one by one over the meatloaf to look like a mummy's wrappings, adding the mozzarella and two olives for eyes as shown. Surround the meatloaf with more olives. Serve with the sauce on the side.
Nutritional Information
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