Oozing Meatloaf Brain

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Oozing Meatloaf Brain Super Hungry? Jump to the Recipe

Tonight we are going on a murderous cooking spree.

From an unwilling victim we will be making oozing meatloaf brains that are smothered in a sweet and spicy bloody barbecue sauce and filled with a molten mozzarella and ricotta center.

The brain can be served as a meaty appetizer with crackers for friendly cannibals; or served Jeffry Dahmer style and cut into pieces.


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Oozing Meatloaf Brain

  • Number of Servings: 6
  • Prep Time: 1 hour
  • Cook Time: 40 minutes
  • Total Time: 1 hour 40 minutes
Oozing Meatloaf Brain


  • 16 oz ground beef
  • ½ cup plain bread crumbs
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 egg
  • 16 oz mozzarella cheese ball
  • 1 cup ricotta cheese
  • ⅓ cup tomato paste
  • 2 tbsp sriracha
  • 1 tbsp Worcestershire sauce
  • 1 tbsp A1 steak sauce
  • ¼ cup honey, warmed
  • 3 cups smooth, cooked mashed potatoes (I used Bob Evans garlic flavor)
  • salt & pepper, to taste
  • gallon baggie
  • foil
  • plastic wrap

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  1. In a large bowl, combine the ground beef, bread crumbs, onion and garlic powder, and one egg. Season with salt and pepper, to taste.
  2. In a smaller bowl, whisk together the tomato paste, sriracha, worcestershire sauce, steak sauce and honey until smooth. Set aside.
  3. Line a deep, circular bowl with plastic wrap. Press the meat onto the sides of the bowl in an even layer, leaving enough excess meat to create a 'top' slab of meat.
  4. Fill the meat bowl with ricotta cheese, a couple tablespoons of the 'blood' sauce and then press the entire mozzarella cheese ball into the ricotta and BBQ so that only the bottom portion is exposed.
  5. Form the remaining meat into a thin slab of meat and press it on top of the mozzarella. Pinch the edges of the meat together so that the mozzarella is sealed in.
  6. Cover the top of the meat with plastic wrap and then freeze for one hour.
  7. Line a round baking pan with foil. Flip the chilled meat brain into the pan. Remove the plastic wrap. Gently squeeze to reform the meat into a brain-like shape.
  8. Place the mashed potatoes in a large baggie. Snip off the corner of the baggie and pipe the mashed potatoes onto the meat in a swirly-brain pattern. Freeze for 15 minutes.
  9. Preheat the oven to 400 F. Brush half of the remaing 'blood' sauce on the top of the mashed potatoes. Make a tent from foil and place it over the brain - so that it covers but does not touch the potatoes.
  10. Cook for 15 minutes then remove the foil tent and cook for another 20-30 minutes, checking occasionally to make sure the meat is cooked through and the mozzarella isn't escaping from the center.
  11. Remove from the oven and let cool for 10 minutes. Brush on the remaining 'blood' sauce. Serve with crackers or eat as a main course. Have a happy Halloween! Enjoy!

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