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Brain Meatloaf with Balsamic Cranberry Sauce

Zombie and humans alike will love this Meatloaf Brain drizzled with a blood-red balsamic cranberry sauce! Use Ground Chicken or Turkey for a twist on this killer classic.

Brain Meatloaf with Balsamic Cranberry Sauce

Recipe by Crowd Cow Ambassador Sarah Chhum (@sbgoodeats), adapted from The Cooking Spoon

Brain Meatloaf
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 of garlic, peeled and grated
1 medium onion, peeled and chopped very fine
1 1/2 tsp Himalayan pink salt, fine
freshly ground black pepper
1 tsp oregano
1 Tbsp fresh chopped parsley
1 brain mold (can be found in the baking section at many craft stores)

Balsamic Cranberry Sauce
1 1/2 cup 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
Optional: 2 tsp adobe sauce for a little heat - highly recommend!

Brain Meatloaf

  1. Preheat oven to 350 degrees.

  2. Combine ground beef, and the remaining ingredients for the brain in a medium-sized mixing bowl. Using your hand, incorporate everything into the meat. Mix for about 30 seconds.

  3. Fill brain mold with meat, but do not completely fill it. Leave about a half-inch from the top.

  4. Bake at 350 degrees for 1 hr 15 mins. Check temp with a meat thermometer to ensure it is fully cooked.

  5. Remove from oven and drain off excess grease. Let stand for 5 minutes.

Balsalmic Cranberry Sauce

  1. During the last 15 minutes of meatloaf bake time, start making the cranberry sauce by combining all ingredients in a medium-sized saucepan.

  2. Bring to a boil. Lower heat and simmer for about 15 minutes until most of the cranberries have burst and the sauce thickens.

  3. Coat meatloaf with balsamic cranberry sauce.

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