Mummy Meatloaf
Ingredients
750g lean beef mince
40g packet French onion simmer soup mix
1 onion, finely diced
1 each carrot and zucchini, coarsely grated
1/3 cup tomato ketchup
2 eggs, lightly beaten
¾ cup dried breadcrumbs
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten
Method
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Preheat oven to 180C (160C fan forced). Line a baking tray with baking paper. Combine mince, soup mix, onion, carrot, zucchini, ketchup, eggs, breadcrumbs and some salt and pepper to taste in a large bowl.
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Transfer mince mixture to the baking tray and shape into a 30cm x 12cm loaf shape. Taper ends of loaf to look like a mummy shape. Bake in the oven for 50 min. Remove and pour off any excess liquid or fat from meatloaf. Let cool slightly. Increase oven temperature to 220C (200C fan forced).
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Re-line the baking tray with fresh baking paper. Cut pastry sheets into 1cm thick slices. Alternately cross strips of pastry over and under the meatloaf to look like ‘bandages’, leaving a space for the eyes to show through.
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Transfer to baking tray and brush with beaten egg. Bake in the oven for 20-25 min or until pastry cooked through and golden brown. Add dots of yellow mustard or two sliced green stuffed olives on the mummy face for the eyes. Stand for 5 min before serving. Serve with tomato sauce.
