Ingredients
Scale
- 2 lbs ground beef (85/15 lean ratio works best)
- 1 cup Italian seasoned breadcrumbs
- 2 large eggs, lightly beaten
- 1/2 cup whole milk
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1/2 cup marinara sauce (plus extra for serving)
- 1 tube (8 oz) refrigerated crescent roll dough
- 2 large black olives (for eyes)
- 1 slice provolone cheese (for eye backing)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or aluminum foil sprayed with non-stick cooking spray. This ensures your mummy doesn’t stick and makes cleanup a breeze after the party.
- In a large mixing bowl, combine the ground beef, breadcrumbs, beaten eggs, milk, diced onion, minced garlic, Worcestershire sauce, oregano, salt, and pepper. Use your hands to gently mix the ingredients until just combined. Avoid overmixing, as this can make the meatloaf tough and dense.
- Transfer the meat mixture to the prepared baking sheet. Shape it into a long, rectangular loaf with slightly rounded edges to resemble a body or a sarcophagus. Spread the 1/2 cup of marinara sauce evenly over the top and sides of the loaf to act as the “blood.” Place in the oven and bake for 40 minutes.
- While the meatloaf is baking, unroll the crescent dough and press the seams together to form a flat sheet. Use a pizza cutter or knife to cut the dough into long strips about 1/2 inch wide. These will be your mummy’s bandages.
- Carefully remove the meatloaf from the oven. Drape the dough strips over the meatloaf in a crisscross pattern, leaving a small opening near the top for the eyes. Don’t worry about being perfect; a messy wrap looks more authentic! Return the loaf to the oven for 10-12 minutes until the dough is golden brown. Internal temperature should reach 160°F.
- Cut two small circles out of the provolone cheese and place them in the gap you left in the dough. Place a slice of black olive on top of each cheese circle to create the pupils. Serve warm with extra “bloody” marinara on the side.
- Cook Time: 70 minutes