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My review
Halloween Bloody Baked Rats
16
ANGELA O.
"This is a fun, inexpensive, creepy Halloween entree that will gross out and impress your dinner guests. It is mini meatloaves baked in tomato sauce that are shaped like rats with cheese in the middle. When you cut it open, gooey cheese will come oozing out. Garnished with a spaghetti noodle tail and carrot ears, these pests are sure to be a devilishly delectable dinner."
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Ingredients
1 h 30 m servings 966Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the ground beef, onion, egg, bread crumbs, and meatloaf seasoning. Use your hands to mix until well blended. Measure out 1/3 cupfuls of the meat mixture and mold around a cube of cheese like a meatball. Shape into a point at one end and lengthen the body a bit by rolling between your hands. Place your ''rat'' into a shallow baking dish, and continue with the remaining meat. Insert pieces of uncooked spaghetti into the rounded end of the rats to make tails.
- In a medium bowl, stir together the tomato sauce, sugar and Worcestershire sauce. Pour over the rats in the dish and cover the dish with a lid or aluminum foil.
- Bake for 45 minutes in the preheated oven. Uncover the dish and continue to bake for another 20 to 30 minutes, basting occasionally with the sauce to glaze the rats.
- While the rats finish baking, heat the peas and carrots in a small bowl in the microwave for about 15 seconds.
- Carefully transfer the rats to a serving platter so that their delicate tails don't fall off. Press peas into the pointy end to make eyes, and insert carrot slices to make ears. Spoon some of the tomato sauce around them and serve.
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Reviews
Read all reviews 92117 Ratings
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Most helpful positive review
7/27/2010
Try freezing your cheese cubes a little before stuffing the rats. It cuts down on leakage.
Most helpful critical review
11/3/2009
I had a hard time getting the ears on right, but that's just me. Taste wise it was fine, but my family is more accustomed to my meatloaf, which never has tomato, and I don't used packaged season...
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7/27/2010
Try freezing your cheese cubes a little before stuffing the rats. It cuts down on leakage.
11/8/2009
Five stars for presentation! I used my own meatloaf recipe and halved the "blood" sauce. Also used cooked asparagus for tails, almond slivers for ears, and tiny bits of raisin for the eyes. H...
10/29/2009
My rats actually came out cute instead of scary, lol! I used raw carrots for the ears, red bell peppers for the eyes and I felt like it needed a nose so I stuck in a piece of cheese. I tossed sp...
10/27/2010
I made these for my annual Halloween-themed dinner last night. These were so much fun and awesomely disgusting! Just after I'd pulled these out of the oven, my husband came over to tell me som...
10/14/2010
Good Recipe! The only changes I made were: I used 1 cheese slice per rat, I folded the slice until it wouldn't fold anymore. For the whiskers I used French Fried Onions and for the ears I us...
11/8/2010
These were a hit on Halloween! Everyone loved the look and the flavor. Yummmy! I used a noodle and cheese in each rat like suggested in another comment. And also froze the cheese cubes 15 minut...
10/21/2009
This was so much fun to make and serve! I used limp asparagus spears for the tails and almond slivers for the ears. The cheese did bubble through as it baked, however it simply added to the gor...
10/28/2010
Great Halloween idea for the grandsons! I am rating this on presentation only because I used my own meatloaf recipe (which is almost the same, except no cube of cheese) I did however make the ...
11/5/2010
These were made as appetizers so were 1/4 cup size, then renamed "Baked Mice". Skewers were used for tails to facilitate "finger food". The cheese did melt out so was a waste (maybe 'cause ...