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Monthly Archives: October 2015

Zombie Meatloaf!

I had a blast putting together the Zombie Meatloaf. It’s spooky and delicious! The best of both worlds. Use your creativity when assembling these guys. Instead of onions, you could use olives for eyes. Instead of bacon, you could use string cheese and create a mummy instead of a zombie. You could even make small, individual meatloafs. The possibilities are endless!

Zombie Meatloaf

Ingredients

  • 1 pound of raw meatloaf per zombie head. You can use your favorite meatloaf recipe or try my Medifast Meatloaf recipe.
  • 4 slices of raw bacon (not turkey bacon) per zombie head.
  • 1 small onion
  • 1/4 cup tomato sauce per zombie head.

Zombie Meatloaf step 2

Step 1: If you’re using my Medifast Meatloaf recipe, preheat oven to 350 degree, or whatever temperature is required by your meatloaf recipe. Lightly PAM a 9 x 13 glass casserole dish.

Step 2: Using your hands, shape 1 pound of meatloaf into a 1 inch think oval and place into the glass casserole dish. Gently indent the bottom of the oval to resemble a chin.

Zombie Meatloaf steps 3 and 4

Step 3: Remove the outside layer of the onion. Cut off the ends of the onion. Stand the onion on one of the ends and cut the onion in half. Peel off the top layer, cut the layer in half and taper the ends to resemble an eyeball. Pick up the onion eyeball, gently squeeze the ends, and press into the meatloaf. Squeezing the ends helps the onion stay in place — just pressing the onion into the meatloaf isn’t as secure.

Step 4: Remove another layer of the onion. Cut the onion in half length-wise, then cut it half length-wise again. Slice the strips into 1/4 inch wide slices to resemble teeth. Gently press the onion teeth into two rows in the meatloaf.

Zombie Meatloaf step 5

Step 5:  Cut the bacon in half. Arrange the bacon slices around the zombie head to resemble flesh. Try not to cover up the eyes and teeth. It’s okay to overlap the bacon slices.

Step 6: Spoon the tomato sauce over the bacon slices.

Step 7: If using my Medifast Meatloaf recipe, cook for 45 minutes, or whatever your meatloaf recipe calls for.

Zombie Meatloaf

Inspired by FabulesslyFrugal.
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Posted by on October 31, 2015 in Holidays!, Medifast

 

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Spooky Deviled Spider Eggs

These deviled eggs are so adorable I could almost squeal. I LOVE these little guys. They’re easy, festive, and (best of all) tasty! They’re perfect for an elegant dinner party or rowdy house party, adults or children. Everyone will love them. Give them a try!

Deviled Spider Eggs

Ingredients

  • 4 eggs, boiled and peeled *
  • 1 heaping tbsp onions, finely chopped
  • 1 heaping tbsp pickles, finely chopped
  • 1/4 c light miracle whip
  • pinch of salt
  • 1/4 tsp paprika **
  • 1 can of black olives (you need about 2 olives per spider)

* To easily peel boiled eggs, firmly tap the top and bottom of the egg on a hard surface then roll the egg to crack the rest of the shell. Cracking the top and bottom of the egg first breaks the seal of the egg and helps the shell more easily release from the egg.

** As an added bonus, paprika turns the egg mixture orange (perfect for Halloween!). Adjust the amount of paprika for your desired level of orange-ness.

Deviled Spider Eggs

Step 1. Slice the boiled eggs in half lengthwise. Remove the yolks to a small mixing bowl. Use a fork to mash the yolks. Set aside the egg white halves.

Step 2. To the small mixing bowl, add the onions, pickles, miracle whip, salt, and paprika. Stir until combined. Set aside.

Step 3. Open and drain the can of olives. Cut 16 olives in half. Set aside 8 olive halves — these will be the spider bodies. Cut the remaining 24 halves into 1/8 inch wide slivers — these will be the spider legs. For easy decorating, arrange the spider legs around the spider legs (see photo to the right).

Deviled Spider Eggs

Step 4. Scoop one heaping tablespoon of the filling into each egg half. Use the back of the spoon to spread the filling towards the edges of the egg but make sure to leave about 1/4 – 1/8 inch rim.

Step 5. Gently press the olive halves (the ones you set aside in Step 3) into the center of each egg half. Carefully pick up the spider legs and gently press one end into the deviled egg filling. Place 4 legs on each side of the spider body.

Serve immediately or store in the refrigerator until ready to serve.

Aren’t these the cutest little things??

Deviled Spider Eggs

Recipe inspired by Sunset
 
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Posted by on October 22, 2015 in Appetizer, Holidays!

 

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