This mournful relic makes a silly entrée everyone will enjoy.
- 1 1/2 pounds ground beef
- 1 egg
- 1 medium onion, chopped
- 1 cup milk
- 1 cup dry breadcrumbs
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/3 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons prepared mustard
- 8 ounces pappardelle pasta
- 1 3-ounce mozzarella ball
- 1 can pitted large black olives
- 3/4 cup ketchup
- 3/4 cup water
- 1/4 cup brown sugar
- 1/2 teaspoon prepared mustard
- 1. Heat the oven to 350°F. Lightly oil a 10 x 13-inch (or 10-inch round) baking dish. Combine the meat, egg, onion, milk, breadcrumbs, salt, and pepper in a large bowl. Shape the mixture into a 10-inch round dome and place it in the baking dish. Mix the 1/3 cup ketchup, 2 tablespoons brown sugar, and 2 tablespoons prepared mustard in a small bowl until blended. Spread the mixture over the meatloaf. Bake for 1 hour. Transfer the meatloaf to a wire rack and let rest for 20 minutes.
- 2. Cook the pappardelle according to the package directions; drain and keep warm while meatloaf rests.
- 1. Combine all the ingredients in a small saucepan. Cook over medium heat, stirring, until bubbly and thickened, about 3 minutes. Keep warm until ready to serve.
- 2. Remove the meatloaf from the pan and place on a serving plate. Cut the mozzarella ball in half. Layer the pasta strands one by one over the meatloaf to look like a mummy’s wrappings, adding the mozzarella and two olives for eyes as shown. Surround the meatloaf with more olives. Serve with the sauce on the side.