mini meatloaf hauntings

Another creepy Halloween themed dinner in our house tonight! Making “bite sized” meatloaves allowed me to make my little guys dinner first and save the grown-ups portion to be baked later. Homemade mashed potatoes are great as long as you get them to a creamy texture; if you used boxed, I won’t tell! Here’s my festive Mini Meatloaf Hauntings.

Boo-tiful dinner!

Boo-tiful dinner!

A happy haunting :)

A happy haunting 🙂


1 lb meatloaf mix

1 egg

1/4 cup breadcrumbs

1/4 minced onion

1 clove garlic

1 tsp Worcestershire

1 tsp Italian seasoning

1/4 cup ketchup

1 tsp of each salt and pepper

2 cups pre-made mashed potatoes

A handful of black olives


Pre-heat the oven to 375 degrees.

Mix in a large bowl ingredients meatloaf mix through salt and pepper until just combined, making sure not to over mix.

Fill a muffin tin with 2-3 spoonfuls of meatloaf mix in each space, flattening on top. (If you have leftover mix, shape into “feet”loaf and bake on a flat baking sheet!)

Two "muffins" are the perfect portion for my little guy

Two “muffins” are the perfect portion for my little guy

A "feet" loaf for daddy

A “feet” loaf for daddy

Basted with a touch of spice!

Basted with a touch of spice!

Bake for 20-30 minutes until cooked through. (Baste with 1/4 cup ketchup, 1 tsp Worcestershire, salt, pepper, and a dash of hot sauce 5 minutes before removing from the oven if desired 🙂 )

Remove each meatloaf muffin and top with a dollop of mashed potatoes. (You can either pipe the ghosts with a pastry bag or free form with a spoon and butter knife or spatula.) I placed the meatloaves in muffin liners after baking for looks. Just be sure not to use a liner while baking or you’ll end up with a greasy mess! Using a small paring knife, cut small circles from the olives and place two “eyes” on each of your ghosts. Serve your spooooooooky treat warm!

I absolutely love making meals bite sized in my muffin tin and kids get a kick out of it too! Let older children help by piping the mashed potatoes on top (just allow to cool slightly beforehand.) Don’t have a pastry bag? Cut the tip of a plastic ziplock and it works just as well!

Eat Well…mu-hahahahaha!,

Stephanie a.k.a. The Foodetarian a.k.a. Not-so-wicked-witch-of-the-house

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