Bacon Wrapped Halloween Mummy Meatloaf

A close up view of a mummy meatloaf. It's a bacon wrapped meatloaf with olive eyes.

5 from 2 votes

Bacon Wrapped Halloween Mummy Meatloaf

Bacon wrapped meatloaf is always fantastic, but it's extra fun when done like a mummy for Halloween. This one's naturally gluten free & keto.

Prep Time10

Cook Time1 20

Total Time1 30

Course: Main Course

Cuisine: American, Halloween

Diet: Diabetic, Gluten Free, Low Lactose

Servings: Servings

Calories: 560kcal

Equipment

Loaf pan

Ingredients

1 tablespoon Olive Oil
¾ cup Grated Veggies*
½ cup Finely Chopped Crimini Mushrooms
½ Small Onion finely chopped
2 teaspoon Finely Minced Garlic
2 lb Ground beef or ground chicken
1 Large Egg
2 teaspoon Dijon mustard
1 tablespoon Dried Parsley
1 teaspoon Ground Black Pepper
½ teaspoon Salt
1 lb Bacon
2 Green olives with pimento

Instructions

Preheat oven to 350 degrees F, Line a small baking sheet with parchment paper.
Combine oil, grated veggies, mushrooms, onion, and garlic together in a frying pan.
Cook over medium heat, stirring frequently until veggies are soft, mushroom moist, and onions are translucent. Remove from heat, allow to cool.
In a large mixing bowl, combine ground beef, egg and mustard. Add vegetable mixture, parsley, black pepper, and salt. Mix well, set aside.
Arrange your bacon in the loaf pan at random angles, with the ends having over the sides of the pan. I like to leave a spot free of bacon, for the eyes to “peek through”.
Pack your meatloaf mixture into the pan, pressing firmly and evenly.
Wrap the ends of the bacon over the filling mixture, press down to secure.
Invert the loaf pan onto the prepared baking sheet, turning out the meatloaf with all of the ends tucked under it.
Stick the two green olives in for the eyes, as shown.
Bake for 60-70 minutes, or until the center of the meatloaf registers 165F with a meat thermometer.
Allow to rest for 5 minutes before slicing.
Serve hot!

Notes

*Grated veggies: I usually use a mix of carrots and celery, but feel free to different vegetables if you like. Sometimes I use some zucchini, other times (as pictured, this time) I’ll shred up some cauliflower stem.

Nutrition