- 1 cup crushed saltine crackers (25-30 crackers)
- 1/3 cup milk
- 1/4 cup minced fresh parsley
- 2 large eggs, lightly beaten
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 tablespoon Dijon mustard
- 3 tablespoons Worcestershire
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 pounds ground meat
- 5 to 7 slices raw bacon
- half of an onion
- string cheese
- 2/3 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- Preheat oven to 375 degrees F. Line a baking sheet with foil and spray with cooking spray.
- In a large bowl, mix together the crushed saltines and milk. Let sit for about 5 minutes.
- Mix in the parsley, eggs, onion powder, garlic powder, Dijon mustard, Worcestershire, salt, and pepper. Add the ground meat and mix until well combined.
- For the glaze, whisk together the ketchup, brown sugar, and vinegar.
- Transfer the meat mixture to the prepared baking sheet and shape it into a loaf that looks like a face. Try to keep it an even thickness throughout. Or shape the meat mixture into individual single serving faces.
- Place small rectangular pieces of cut onion for the teeth. Use larger curved or rounded pieces of onion or black olives for the eyes. Wrap the raw bacon around the face and place a few pieces going over the face diagonally. Add some string cheese over the face as well, if desired.
- Gently brush the glaze over the meatloaf, if desired. Leave the pieces of cheese without glaze if you want it to look more like a mummy than a zombie.
- Bake for 45-55 minutes, or until the center of the meatloaf registers at 160 degrees F. Cooking time may be more or less, depending on the thickness and size of your meatloaf.
- Loosely tent the meatloaf with foil and let rest for about 10 minutes before slicing and serving. Enjoy!
Feel free to use your favorite meatloaf recipe! For the ground meat, I prefer to use all ground beef or a combination of ground beef and ground pork.