Haunting Halfling Meatloaf for the Spooky Season

Ingredients

• 2 pounds ground beef chuck
• 1 pound bulk pork sausage
• 1 large onion, chopped
• 1 cup crushed saltine crackers
• 2 eggs, beaten
• 3 tablespoons Cajun seasoning
• 1 tablespoon corn kernels
• 2 pickle slices
• 3 black olives, halved
• 2 small slices of green bell pepper
• 2 cups ketchup

Step 1

Lightly heat your oven to 350°F (175°C). In a big bowl, combine the ground beef, sausage, chopped onion, crushed saltine crackers, beaten eggs, and Cajun seasoning. Mix everything together until it’s well blended.

Step 2

Shape the meat mixture into a little Halfling figure right in a large baking dish—make a big round head, two stubby legs, and arms raised up like it’s ready to spook someone. Pop it in the oven and bake for about an hour, until the meat is cooked through and the top starts to brown. You can check by sticking an instant-read thermometer in the center; it should read 165°F (70°C).

Step 3

While it’s baking, get your decorations ready. Use about 14 corn kernels for teeth, arrange them on the Halfling’s head. Add a slice of green pepper on each side for ears, then place two pickle slices for eyes. To make the pupils, press black olive halves cut-side down into the pickles. Use another olive half for the nose.

Step 4

Once the meatloaf is done, spread ketchup all around it to create a spooky “blood” background, then pop it back in the oven for another 10 minutes so it all browns up nicely.

Step 5

Let the meatloaf rest for about 10 minutes before slicing. Just before serving, stick a paring knife into the body and drizzle a little extra ketchup around it to add a final creepy touch.