Sunday, November 17, 2013


This meatloaf was so fun and the crunchy cheese on top was delicious!!!

2 pounds ground beef
1/2 cup onion, finely chopped (with facial features reserved)
1/2 cup fine crushed tortilla chips (about 1 1/2 cups whole chips) (can use breadcrumbs instead)
3/4 cup BBQ sauce
2 tablespoons your favorite flavor rub (BBQ, Chipotle)  (optional)
1 egg
4-5 slices provolone cheese
extra BBQ sauce or ketchup for drizzling

cooked mashed potatoes (optional)

Cut a few layers of onion off until center resembles wrist bone.  Cut 5 strips for finger nails and fine chop the rest of the onion, set aside.  Mix all ingredients together, except last three.

Lay meat in greased 8x13 pan and shape into a hand.  I made the shape of a mitten and then dug trenches to form fingers, aside from trenches the whole hand should be the same thickness.

Drizzle top of hand with BBQ sauce or ketchup and lay slices of provolone over the hand and fingers but do not cover finger tips.  Lay onion fingernails down on tips and lightly push in.  Wedge onion wrist bone in place (the onion will fall out while baking, you can choose to insert it after the meatloaf is done - just for looks)

Bake at 350* for 1 hour.  Center of meatloaf temp should be 160*.  Let meatloaf rest for 10 minutes before slicing.

If desired, pipe mashed potatoes around meatloaf and in between fingers for a more realistic looking hand.

For regular looking meatloaf just skip the hand portion instructions and mold into a loaf.

Before baking
After baking, before mashed potatoes 

recipe inspiration from:

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