Yummy Mummy Meatloaf
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This playful Mummy Meatloaf is a creative twist on a classic high-protein dinner, making it a fantastic choice for a themed family meal or a spooky Halloween gathering. The succulent minced beef is seasoned and glazed with a sweet and savoury mustard-ketchup topping before being baked to perfection. It is a satisfying, hearty dish that provides a substantial hit of protein while remaining simple to prepare using everyday cupboard staples.
To achieve the iconic 'mummy' look, the meatloaf is draped in wide ribbons of pappardelle pasta and finished with mozzarella and olive eyes. This whimsical presentation is sure to delight children and adults alike, offering a wholesome homemade alternative to processed party foods. Serve it with the tangy warm sauce on the side and a generous helping of seasonal greens for a balanced, festive feast.
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Ingredients for Yummy Mummy Meatloaf
675g beef mince
1 egg
1 medium onion, chopped
240ml milk
240ml dry breadcrumbs
1/4 teaspoons salt
1/8 teaspoons ground black pepper
70g ketchup
2 tablespoons brown sugar
2 tablespoons prepared mustard
230g pappardelle pasta
30g mozzarella ball
1 can pitted large black olives
180ml ketchup
180ml water
60ml brown sugar
1/2 teaspoons prepared mustard
How to make Yummy Mummy Meatloaf
Back to contentsHeat the oven to 177°C. Lightly oil a 10 x 13-inch (or 10-inch round) baking dish. Combine the meat, egg, onion, milk, breadcrumbs, salt, and pepper in a large bowl. Shape the mixture into a 10-inch round dome and place it in the baking dish. Mix the 70g ketchup, 2 tablespoons brown sugar, and 2 tablespoons prepared mustard in a small bowl until blended. Spread the mixture over the meatloaf. Bake for 1 hour. Transfer the meatloaf to a wire rack and let rest for 20 minutes.
Cook the pappardelle according to the package directions; drain and keep warm while meatloaf rests.
Combine all the ingredients in a small saucepan. Cook over medium heat, stirring, until bubbly and thickened, about 3 minutes. Keep warm until ready to serve.
Remove the meatloaf from the pan and place on a serving plate. Cut the mozzarella ball in half. Layer the pasta strands one by one over the meatloaf to look like a mummy's wrappings, adding the mozzarella and two olives for eyes as shown. Surround the meatloaf with more olives. Serve with the sauce on the side.
Clause de non-responsabilité
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
28 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors

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