This monster meatloaf started as a silly idea in my kitchen—something to make the kids laugh and the adults nostalgic. It’s a way to turn a humble dish into a centerpiece that’s both fun and comforting. The secret’s in the spice blend and the shape, which makes every slice feel like a little adventure.
Why You’ll Keep Coming Back to This Monster
It’s a dish that invites chaos and creativity, perfect for lazy weekends or game days. The odd shape makes it a fun centerpiece that sparks conversation. Plus, the smoky, savory flavors hold up through leftovers, making it a comfort that sticks around.
Breaking Down the Monster’s Ingredients
- Ground beef: I use 80/20 for juiciness—swap with turkey for leaner, or lamb for a richer flavor.: Adds a hearty, beefy base with enough fat to keep it tender.
- Ground pork: I love the fatty punch—skip if you want it leaner, but it keeps everything moist.: Gives richness and a slight sweetness.
- Crackers: I prefer plain saltines—crushed for binding, but Ritz can add a buttery note.: Creates a tender, cohesive loaf.
- Tomato sauce: I go for smoky, sweet canned sauce—sub with ketchup mixed with smoked paprika.: Adds moisture and a tangy, sweet contrast.
- Onion & garlic: Aromatic staples—use shallots or leek for a milder twist.: Builds depth and flavor.
- Smoked paprika: For that smoky, slightly spicy flavor—adjust to taste.: Gives a subtle, smoky kick.
- Spices & herbs: Thyme, black pepper, a pinch of cayenne—tweak to your heat preference.: Layered flavor that complements the meats.
Tools & Equipment for the Monster
- Mixing bowls: Combine all ingredients evenly.
- Loaf pan or baking sheet: Shape and bake the meatloaf.
- Meat thermometer: Check internal temperature for doneness.
- Basting brush: Apply sauces and keep the top moist.
- Cooling rack: Rest the meatloaf to retain juices.
Step-by-Step: Crafting the Monster
Step 1: Preheat your oven to 175°C (350°F).
Step 2: In a large mixing bowl, combine 1 lb ground beef, 1/2 lb ground pork, and 1 cup crushed crackers.
Step 3: Add 1 small can of tomato sauce, 1 chopped onion, 2 cloves minced garlic, and a splash of smoked paprika.
Step 4: Mix everything until just combined—don’t overdo it, or the loaf gets dense.
Step 5: Shape into a rough monster shape on a greased baking sheet or loaf pan.
Step 6: Bake for about 60 minutes, until the edges are crispy and the internal temp hits 70°C (160°F).
Step 7: Let it rest for 10 minutes before slicing. This keeps it juicy and less crumbly.
Step 8: Finish with a drizzle of homemade ketchup or a smear of smoky BBQ sauce.
Cooking Checkpoints & Tips
- The top should be golden and slightly crispy, not burnt.
- Internal temperature should reach 70°C (160°F) — no guessing.
- Juices run clear when you pierce the thickest part.
- The shape should hold together without falling apart.
Common Mistakes & How to Fix Them
- Overmixing the meat.? Too dense? Don’t overmix—just enough to combine ingredients.
- Not enough moisture.? Dry meatloaf? Add a splash of beef broth or a beaten egg.
- Burnt edges.? Surface burning? Cover loosely with foil after 45 minutes.
- Cutting too soon.? Crumbled slices? Let it rest longer before cutting.
Monster Meatloaf
Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F).
- In a large mixing bowl, combine the ground beef, ground pork, and crushed saltine crackers. Use your hands or a spoon to gently mix until evenly distributed.
- Add the chopped onion, minced garlic, tomato sauce, smoked paprika, cayenne, thyme, and black pepper. Mix everything just until combined—avoid overmixing to keep the meatloaf tender.
- Shape the mixture into a playful monster shape on a greased baking sheet or place it into a loaf pan for a more traditional look. Feel free to add extra features like eyes or teeth with small bits of cheese or sliced vegetables for fun.
- Bake the meatloaf in the oven for about 60 minutes, until the edges are crispy and golden brown. Use a meat thermometer to check that the internal temperature reaches 70°C (160°F).
- Once baked, remove the meatloaf from the oven and carefully transfer it to a cooling rack. Let it rest for 10 minutes to allow the juices to settle, making it easier to slice.
- Slice the monster meatloaf into thick, even pieces, revealing its juicy interior. Serve with a drizzle of smoky barbecue sauce or a dollop of ketchup for extra flavor.
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