Ghoulish Zombie Meatloaf
Serves 8 to10
- 1/2 pound Henry’s Organic Spaghetti, cooked
- 3 sheets lasagna, cooked
- 3/4 cup Henry’s Organic Milk
- 1 cup bread crumbs
- 4 pounds natural ground beef
- 3 Henry’s Eggs
- 3/4 cup Parmesan cheese, grated
- 3 cloves garlic, minced
- 2 tablespoons Henry’s Organic Ketchup
- 1 tablespoon Henry’s Yellow Mustard
- 2 tablespoons Worcestershire sauce
- 1 slice (1/8 inch) green olive with pimento (for eye)
- 10 toothpicks
- 2 tablespoons Henry’s Organic Extra Virgin Olive Oil
- 1 cup Henry’s Marinara sauce
Preheat oven to 350 degrees F.
Cook spaghetti and lasagna noodles to al dente, set aside. Place milk and bread crumbs in a large bowl. Allow to sit for 5 minutes. Add beef, eggs, cheese, garlic, ketchup, mustard and Worcestershire sauce. Mix with hands until just combined.
Line a large baking sheet with parchment paper. Take half the meat mixture and form the torso. Form the arms and the legs. Scoop out a cup or two of meat from the "stomach" area and mix with the remaining meat to form the head. Adjust "sculpture," if necessary, to make it look like a zombie. Slice off "frilly" edges of lasagna, and then slice each sheet into four lengthwise pieces. Poke toothpick into back of olive and position it where the eye should be. Wrap pasta pieces around the “head” and secure (discreetly) with toothpicks, leaving part of the eye visible. Brush pasta with olive oil.
Bake zombie for 1 hour and 30 minutes, or until the internal temperature reaches 160 degrees F. Remove from oven. Heat marinara sauce in sauté pan, add pasta and toss to coat evenly. Using tongs swirl pasta and place in "stomach cavity"- the more gruesome this looks the better. Lift zombie with parchment paper and move to serving platter or on top of a large piece of cardboard. Decorate with parsley. Add a cardboard tombstone for an extra ghoulish effect.
Serve immediately! This zombie makes a fabulous centerpiece.
Recipe reprinted by permission of Henry's Farmers Market. All rights reserved.
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