Dead Man Meatloaf
1 tablespoon butter 1 tablespoon minced garlic 1 onion, chopped 1 cup chopped celery 2 eggs
2 pounds lean ground beef 1 tablespoon Cajun seasoning 1 cup seasoned bread crumbs 1 pitted black olive, cut in half 1 cup ketchup
Melt the butter in a skillet over medium heat. Cook and stir the garlic, onion, and celery in the hot butter until the onion has softened and turned translucent, about 10 minutes. Transfer the vegetables to a mixing bowl, and allow to cool to just warm.
Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and spray with nonstick cooking spray.
Crack the eggs into the mixing bowl with the vegetables, and mix until the egg is smooth. Add the ground beef, Cajun seasoning, and bread crumbs. Mix with your hands until the mixture is evenly blended. Form the meat mixture into the shape of a stick man.
Bake in the preheated oven until no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Once done, place the olive halves onto the head for eyes, and pour the ketchup onto the abdomen. Return to oven, and bake 10 more minutes. Serve with a plastic knife impaled in the abdomen for effect.
Halloween Shrimp Cocktail Brain
1 (.25 ounce) package unflavored gelatin 1/2 cup cold water 1 1/2 ounces Asian bean thread vermicelli noodles 4 cups boiling water, or as needed 1 (8 ounce) jar cocktail sauce 2 pounds cooked shrimp – peeled, tails removed, and shrimp chopped 1 stalk celery, chopped, or more to taste 1/2 (8 ounce) can water chestnuts, chopped, or more to taste 1 brain-shaped gelatin mold
Sprinkle gelatin over 1/2 cup cold water in a bowl and set aside to soften. Place bean thread noodles in heatproof bowl and top with 4 cups boiling water or amount needed to cover. Allow noodles to soften for 5 minutes.
Pour 1 jar cocktail sauce into a saucepan and bring to a boil over medium heat. Stir in softened gelatin; cook, stirring frequently, until completely melted. Remove pan from heat.
Combine shrimp, celery, and water chestnuts in a large bowl. Drain noodles and shake off excess water; add to bowl. Add warmed gelatin mixture and stir until well combined.
Lightly grease gelatin mold. Press mixture firmly into mold, making sure all gaps are filled. Cover filled mold with plastic wrap and refrigerate overnight.
Invert mold onto a serving platter (see Cook’s Notes). Drizzle cocktail sauce around the edges to create pool of “blood.”