Yummy Mummy Meatloaf

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

1. Heat 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.

2. Cook the pappardelle according to the package directions; drain and keep warm while meatloaf rests.

3. 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.

4. 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.

Disclaimer

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.