Halloween Halfling Meatloaf

Name: Halloween Halfling Meatloaf
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 1 meatloaf, 6 serving(s)
Ingredients: 2 lbs ground chuck; 1 lb bulk pork sausage; 1 large onion, chopped; 1 cup crushed saltine crackers; 2 eggs, beaten; 3 tablespoons cajun seasoning; 1 tablespoon corn kernel; 2 pickles, slices; 3 black olives, halved; 2 small slice green bell peppers; 2 cups ketchup

Submitted by ElizabethKnicely

"This is a great tasting and scary meatloaf. Our guests got a big kick out of it. I prefer to bake my meatloaf on a slotted broiler pan to let the grease drip off. You can use spicy sausage but I prefer mild sausage."

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Ready In:: 1hr 40mins
Ingredients:: 11
Yields:: 1 meatloaf
Serves:: 6

ingredients

2 lbs ground chuck
1 lb bulk pork sausage
1 large onion, chopped
1 cup crushed saltine crackers
2 eggs, beaten
3 tablespoons cajun seasoning
1 tablespoon corn kernel
2 pickles, slices
3 black olives, halved
2 small slice green bell peppers
2 cups ketchup

directions

Preheat oven to 350°F.
Mix together the ground beef, sausage, onion, saltine cracker crumbs, beaten eggs, and cajun seasoning in a bowl until well combined. In a large baking dish, form the meat loaf mixture into a Halfling shape, with a large head, 2 stubby legs, and 2 upraised arms.
Bake in the preheated oven until the meatloaf is no longer pink inside and just starting to turn brown, about 1 hou. An instant-read thermometer inserted into the center should read at least 165°F.
To decorate the meatloaf's head, pick out about 14 corn kernels and arrange them into teeth. Place 1 small green pepper slice on each side of the creature's head for ears; place two pickle slices on the face for eyes; then place 2 black olive halves for the nose. Surround the monster with a background of ketchup "blood", and bake until browned, about 10 minutes more.
Let the meatloaf rest for 10 minutes before serving. Just before serving, stick a paring knife in the meatloaf's body, and decorate it with a little ketchup "blood".