Boys and ghouls of all ages are going to love my mini monster meatloaf recipe for a fun Halloween dinner! When the month of October arrives, I'm always looking for fun family dinner ideas to celebrate the Halloween season.
However, finding recipes my sometimes picky 8-year-old will eat can be a challenge. That's why I've taken my favorite meatloaf recipe and made it kid-friendly.
With pimiento-stuffed olives for eye sockets and a sweet "bloody" ketchup topping, these individual meatloaves are sure to be the star of your spooky meal. Serve with mashed potatoes and steamed green beans to round out this delicious Halloween dinner.
Whether you're hosting a Halloween party or you just want to get into the spirit of Halloween and make a spooky dinner, this is an easy recipe the whole family will love.
When I'm in a rush, I often buy the refrigerated mashed potatoes you can find in the dairy or deli departments of the grocery store (shh! don't tell). If you want to make mashed potatoes from scratch though, check out my Classic Garlic Mashed Potatoes recipe I developed for Yummly. They're actually really easy to make and (are a lot better than store-bought if you have the time to make them).
And, if you need more easy recipe ideas that the kiddos will love, be sure to check out my Cast Iron Chicken Parm and Grilled Pork Chops with Rosemary Dijon Marinade. I bet they'll also love this meatloaf casserole!
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Ingredients
Before we get started, let’s gather the ingredients we need for these Halloween mini monster meatloaves:
- panko bread crumbs
- beef broth
- ketchup
- Worcestershire sauce
- Italian seasoning
- garlic powder
- kosher salt and freshly ground black pepper
- large eggs
- onion
- ground beef
- ground pork
- brown sugar
- apple cider vinegar
- pimiento-stuffed olives
- toothpicks
(See recipe card for quantities.)
Instructions
Now that we’ve got our ingredients, it’s time to get cooking!
First, combine the panko and beef broth and let stand until softened. Add the ketchup and Worcestershire sauce.
Next, whisk the eggs and add to the breadcrumb mixture along with the remaining seasonings, onion, ground beef, and ground pork, mixing just until combined.
Then, press the meat mixture evenly into the prepared muffin pan and bake for 20 minutes.
Finally, make the glaze and brush on the meatloaves. Bake until the meatloaves are done and decorate with the olive eyeballs.
Hint: Be careful not to over-mix the meatloaf ingredients. While you want to be sure the mixture of ground beef and ground pork is thoroughly combined, overmixing will result in a rubbery, tough meatloaf.
Substitutions
Need some suggestions for ingredient substitutions? I've got you covered:
- Ground pork - if you can't find regular ground pork, substitute ground pork sausage or bratwurst and remove the casings.
- Gluten-free - use gluten-free panko instead of regular panko to make these mini meatloaves.
- Pork-free - I like to use a combination of ground beef and ground pork for my meatloaf, but feel free to use all ground beef or ground beef plus ground veal instead of pork.
Variations
Here are even more ways to make this recipe your own:
- Spicy - I love how kid-friendly this recipe is, but if you are a fan of spicy food, add a little crushed red pepper flakes to the meat mixture to give this Halloween meatloaf some heat.
- Barbecue - instead of the ketchup glaze, use bbq sauce to brush on the meatloaves.
- Cheesy - add shredded Cheddar cheese to the meatloaf mixture to give these a cheeseburger twist.
Equipment
Here's what you'll need to make this mini monster meatloaf recipe:
- dry measuring cups
- liquid measuring cup
- measuring spoons
- large mixing bowl
- 12-well muffin tin
- rimmed baking sheet
- whisk
- small bowl
- pastry brush
- instant-read thermometer
Storage
Refrigerate any leftovers in an airtight container for up to 3 days.
These Halloween mini monster meatloaves hold up well in the freezer. Store in a freezer-safe container for up to 6 months. Reheat thawed meatloaves in the microwave. You may want to make extra ketchup glaze to spoon on the top.
Tasty tip
Make this meatloaf in a meatloaf pan instead of a muffin pan. Depending on the size of your baking pan, bake for 30 to 40 minutes before brushing with the glaze and baking for 15 to 20 minutes longer or until a meat thermometer registers 160°F.
Frequently asked questions
I've found that a combination of meats--ground chuck (80/20) plus ground pork results in a moist meatloaf. That, plus adding liquid to the meat mixture. You can add water, but I like to add another boost of flavor with beef broth.
To keep meatloaf from falling apart, you'll need a binder.
For this recipe, a mixture of bread crumbs plus beef broth and eggs is the binder. I like to soften panko bread crumbs but you can use fresh breadcrumbs if you prefer. Oats are also commonly used, but I prefer the texture and flavor of bread.
I like to put ketchup in the meatloaf as well as use it for the glaze on top because it adds a slight sweetness and acidity to balance out the flavors of the other ingredients.
You probably overmixed it. Mixing the ground meats and breadcrumbs too much will result in a rubbery bouncy ball-like texture.
Related
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🍽Get the recipe
Halloween Mini Monster Meatloaves
Equipment
- dry measuring cups
- liquid measuring cup
- measuring spoons
- large mixing bowl
- 12-well muffin tin
- rimmed baking sheet
- whisk
- small bowl
- pastry brush
- instant-read thermometer
Ingredients
For the mini meatloaves:
- 1 cup panko breadcrumbs
- ½ cup beef broth
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- 2 large eggs
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- ½ cup minced onion (about ½ medium onion)
- 1 lb ground chuck
- 1 lb ground pork
For the glaze:
- ½ cup ketchup
- 1 ½ tablespoon light brown sugar
- 1 tablespoon apple cider vinegar
For garnish:
- Pimiento-stuffed olives
- Toothpicks
Instructions
- Preheat the oven to 350°F. Coat a 12-well muffin pan with nonstick cooking spray. Stir together the panko and beef broth in a large bowl and let stand until the breadcrumbs are softened, about 5 minutes. Stir in the ketchup and Worcestershire sauce.
- Whisk the eggs and add to the softened panko breadcrumbs mixture. Stir in the Italian seasoning, garlic powder, salt, and pepper. Add the minced onion, ground chuck, and ground pork and mix just until combined.
- Divide the meat mixture evenly between the wells in the muffin pan, pressing until they're even with the top of the pan. Place the muffin pan on a rimmed cookie sheet and bake in the preheated oven for 20 minutes.
- Meanwhile, make the glaze. Stir together the ketchup, brown sugar, and apple cider vinegar in a small bowl. Remove the meatloaves from the oven and brush with the glaze. Return to the oven and bake for 15 more minutes, or until a meat thermometer inserted in the thickest portion registers 160°F.
- Carefully remove the meatloaves from the muffin tin to a plate. Insert a toothpick into each olive and place two toothpicks into each meatloaf to look like eyes.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Follow these food safety guidelines when making this recipe
- Cook the meatloaves to a minimum temperature of 160°F.
- Do not use the same utensils on cooked food that previously touched raw meat.
- Wash your hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
Claudia says
Just tried the Mini Monster Meatloaf recipe—absolutely delicious and fun to make! Thanks for sharing this great idea!
Leslie says
Oh my goodness..what a fun recipe! I love everything about this Meatloaf recipe!
Juyali says
These are so cute and delicious! The perfect spooky treat for Halloween dinner. I can't wait to make them again this year!
AshleyFreeman says
Thanks so much! We'll have them for Halloween too!
Liz says
My kids LOVE these. And now, because of your recipe, they are fans of meatloaf! I will make it all year long.
AshleyFreeman says
Oh yay! So great to hear!
Gloria says
These are super cute. I will make them for the grandkids for a themed Halloween dinner. I know they will love them.
AshleyFreeman says
Thanks Gloria!
Joan Hughes says
So fun! Sending this recipe to my niece who has trick or treaters at home!
Ashley says
Oh yay! I can't wait to hear what they think!