Feetloaf {Halloween Meatloaf}

Up close of Halloween feetloaf on a baking tray.

This Halloween Feetloaf is delicious meatloaf disguised as some gross looking monster feet! Made with ground beef and breadcrumbs that gets flavored with Italian seasoning and shaped into feet. This spooky meatloaf will make a memorable presentation at Halloween.

Prep Time30

Cook Time45

Total Time1 15

Course: Main Course

Cuisine: American

Servings:

Calories: 347kcal

Author: Tristin - Home Cooked Harvest

Ingredients

2 large eggs
3/4 cup milk
3/4 cup Italian bread crumbs
1 very small onion
2 pounds lean ground beef
1 tablespoon barbecue sauce
1 tablespoon worcestershire sauce
2 large garlic cloves minced
1 teaspoon Italian seasoning
2 teaspoons dried parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper

Topping

1/4 cup barbecue sauce
1/4 cup ketchup

Instructions

Preheat the oven to 350°F. Line a 13x9-inch baking pan with parchment paper.
In a large bowl, combine eggs, milk, and breadcrumbs. Let this sit for 5 minutes.
From half of the onion, cut two whole slices about 1/2-inch thick each to use as the ankle bones. You can remove outer rings if you need to make them smaller. From the other half, cut pieces that look like two big toe nails and smaller pieces for the rest of the toes. Making them kind of wedge shaped on one end.
On top of the breadcrumb mixture, add the ground beef, 1 tablespoon barbecue sauce, worcestershire sauce, minced garlic, Italian seasoning, dried parsley, salt, and pepper. Mix until just combined. Divide into two equal amounts.
On the prepared baking sheet, place the two sections of meatloaf mixture. Form each one into a foot shape with toes. You can push the onions into the "nail beds" to really resemble toe nails. Add in the ankle bone to each foot. You can use foil between the toes to keep them separated.
Bake for 35 minutes. Pull out of the oven and brush the foot with barbecue sauce except for the ankle bone. Put back in the oven and bake 10-15 more minutes until the internal temperature reaches 160°F.
Brush ketchup over the "bone" then drop small spoonfuls of ketchup to resemble blood dripping.
Let the meatloaf rest for 10 minutes before slicing and serving.

Notes

Mini Feetloaves: Make smaller feet to serve as appetizers, you will also need to make smaller toenails and smaller ankle bone out of the onion. Also, adjust the cooking time, the smaller feet will cook faster than the large ones.
You can use plain bread crumbs if that is what you have on hand.
If you would like to add onions to the meatloaf, I highly recommend sauteeing them on the stove until they are soft before adding them to the meat mixture to be baked.
Leftovers will last 3-4 days in an airtight container in the fridge.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition