Chef John's Zombie Meatloaf

Dr. Jessy Pfannerstill

Updated on May 12, 2024

Prep Time:

45 mins

Cook Time:

1 hr 5 mins

Additional Time:

10 mins

Total Time:

2 hrs

Servings:

Yield:

8 servings

Ingredients

½ cup unsalted butter
1 ½ cups diced yellow onion
½ cup diced celery
1 (8 ounce) package brown mushrooms, finely chopped
1 tablespoon kosher salt, divided
3 cloves minced garlic
1 teaspoon freshly ground black pepper
½ teaspoon dried thyme
¼ teaspoon cayenne pepper
3 pounds lean ground beef
¾ cup plain dry bread crumbs
1 egg, beaten
3 tablespoons buttermilk
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 onion
2 whole cloves
1 pound bacon strips

Blood Sauce:

¼ cup barbeque sauce
¼ cup ketchup
1 dash hot sauce, or to taste

Directions

Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
Melt butter in a pan over medium-high heat. Saute diced onion, celery, mushrooms, and 1 teaspoon salt until the mixture dries out and starts to turn golden brown, 5 to 7 minutes. Stir in garlic, black pepper, thyme, and cayenne pepper. Remove from heat and let cool to room temperature, about 10 minutes.
Combine remaining 2 teaspoons salt, ground beef, bread crumbs, egg, buttermilk, 2 tablespoons ketchup, and Worcestershire sauce in a large bowl. Add cooled vegetable mixture. Mix with your hands until thoroughly combined. Cover with plastic wrap and place in the refrigerator.
Slice 2 round sides, about 1/2-inch-thick, off the second onion for the zombie eyes. Push 1 clove into the center of each slice. Cut a 1-inch-wide section off the remaining onion and dice into chunks to form zombie teeth.
Transfer meatloaf mixture to the prepared baking sheet and use damp hands to shape into a zombie skull shape that is 3 to 4 inches tall. Form indents to represent the eyes, nose, and mouth. Drape bacon over the face, covering most of the meatloaf. Add onion eyes and teeth. Tuck in loose ends of bacon under the sides with a spatula. Cover the onion eyes with aluminum foil to prevent browning.
Bake in the preheated oven until the meatloaf reaches an internal temperature of 155 degrees F (68 degrees C), about 1 hour.
Stir barbeque sauce, 1/4 cup ketchup, and hot sauce together in a bowl to make the blood sauce.

Chef John

Cook's Notes:

For crispier bacon, cover the eyes and teeth with aluminum foil and broil until bacon is brown and crispy.

Milk may be used in place of buttermilk, if preferred.

Nutrition Facts (per serving)

641	Calories
41g	Fat
22g	Carbs
46g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 641
% Daily Value *
Total Fat 41g	52%
Saturated Fat 18g	90%
Cholesterol 196mg	65%
Sodium 1600mg	70%
Total Carbohydrate 22g	8%
Dietary Fiber 2g	8%
Total Sugars 9g
Protein 46g	92%
Vitamin C 8mg	9%
Calcium 63mg	5%
Iron 2mg	9%
Potassium 427mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.