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.
2 lbs ground Wagyu Beef
1/2 cup panko bread crumbs
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!
Preheat oven to 350 degrees.
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.
Fill brain mold with meat, but do not completely fill it. Leave about a half-inch from the top.
Bake at 350 degrees for 1 hr 15 mins. Check temp with a meat thermometer to ensure it is fully cooked.
Remove from oven and drain off excess grease. Let stand for 5 minutes.
Balsalmic Cranberry Sauce
During the last 15 minutes of meatloaf bake time, start making the cranberry sauce by combining all ingredients in a medium-sized saucepan.
Bring to a boil. Lower heat and simmer for about 15 minutes until most of the cranberries have burst and the sauce thickens.
Coat meatloaf with balsamic cranberry sauce.