Brain Meatloaf with Balsamic Cranberry Sauce

A Halloween meatloaf shaped in a brain mold and drizzled with a blood-red balsamic cranberry sauce.

October 29, 2019

Zombies and humans alike will love this brain-shaped meatloaf, drizzled with a blood-red balsamic cranberry sauce. Use ground chicken or turkey for a twist on the killer classic.

What you'll need

Ingredients

2 lbs ground wagyu beef
1/2 cup panko bread crumbs
2 eggs
1 tbsp ketchup
2 tsp prepared dijon mustard
1 tbsp Worcestershire sauce
1 clove garlic, peeled and grated
1 medium onion, peeled and very finely chopped
1 1/2 tsp fine Himalayan pink salt
freshly ground black pepper
1 tsp oregano
1 tbsp fresh chopped parsley
1 brain mold (found in the baking section at many craft stores)
1 1/2 cups fresh cranberries (or 1 can whole cranberries)
1/3 cup balsamic vinegar
1/3 cup water
1 tbsp + 2 tsp brown sugar
1 tsp freshly grated ginger
1 tsp fresh rosemary, finely chopped
2 tsp adobo sauce, optional, for a little heat

Method

Directions

1
Preheat oven to 350°F.
2
Combine the ground beef and remaining brain meatloaf ingredients in a medium mixing bowl. Mix by hand for about 30 seconds, until evenly incorporated.
3
Fill the brain mold with the meat mixture, leaving about half an inch from the top.
4
Bake at 350°F for 1 hour 15 minutes. Check with a meat thermometer to ensure it's fully cooked.
5
Remove from the oven and drain off any excess grease. Let stand for 5 minutes.
6
During the last 15 minutes of the meatloaf bake time, combine all balsamic cranberry sauce ingredients in a medium saucepan.
7
Bring to a boil, then lower the heat and simmer for about 15 minutes, until most of the cranberries have burst and the sauce thickens.
8
Coat the meatloaf with the balsamic cranberry sauce and serve.