Yummy Mummy Meatloaf

Ingredients for Yummy Mummy Meatloaf

• 675g beef mince

• 1 egg

• 1 medium onion, chopped

• 240ml milk

• 240ml dry breadcrumbs

• 1/4 teskedar salt

• 1/8 teaspoons ground black pepper

• 70g ketchup

• 2 tablespoons brown sugar

• 2 tablespoons prepared mustard

• 230g pappardelle pasta

• 30g mozzarella ball

• 1 can pitted large black olives

• 180ml ketchup

• 180ml water

• 60ml brown sugar

• 1/2 teaspoons prepared mustard

1. Heat the oven to 177°C. 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 70g 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.

3. 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.

4. 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.

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