Bring a little macabre to the dinner table with a Halloween feet loaf. This spooky and delicious conversation piece is surprisingly easy to make and cleverly uses kitchen staples for an impactful presentation. Better yet, it’s a great excuse to use your pellet grill. This cook calls for hickory smoke because it gives the beef a savory, hearty flavor with a hint of bacon-like sweetness.
Servings 10
Prep Time 20 minutesmins
Cook Time 1 hourhr35 minutesmins
Resting Time 20 minutesmins
Total Time 3 hourshrs15 minutesmins
Equipment
Z Grills Pellet Smoker
Z Grills Hickory Wood Pellets
Baking Sheet
Parchment Paper
Ingredients
3 pounds 80% lean ground beef
½ green bell pepper, finely chopped
1 medium onion, minced
3 garlic cloves, grated
1 ½ teaspoons fine sea salt
1 teaspoon black pepper
1 teaspoon mustard powder
4 large eggs, beaten
2 cups panko breadcrumbs, unseasoned
½ cup whole milk
1/3 cup shredded cheddar cheese
1 tablespoon grated parmesan cheese
2 teaspoons soy sauce
1 medium onion, halved with 10 small slivers reserved
½ cup ketchup
Instructions
Add the ground beef to a large bowl with bell pepper, onion, garlic, salt, black pepper, mustard powder, eggs, breadcrumbs, milk, cheddar cheese, parmesan cheese, and soy sauce. Mix until well combined.
Halve the mixture and place both portions onto a parchment-lined baking sheet.
Shape each half into a foot, then press the meatloaf mixture upwards at the top to form an ankle.
Use a small knife to cut slits at the front of each meatloaf to create toes. Carefully round the ends with your hands.
Add the slivers of onion at the end of each divot to act as toenails.
Hollow out the top of the ankle-shaped portion of the loaf and place the halved onion cut side down. This will act as the severed stump.
Place the meatloaves into the refrigerator to chill for 1 hour.
Preheat your Z-Grills (preferably with branded hickory pellets) or other wood pellet grill to 225 degrees Fahrenheit.
Transfer them to the grates once hot.
Close the grill lid and smoke for 1 hour.
Uncover, brush ketchup around the ankle-shaped portion of each loaf, and increase the grill’s temperature to 325 degrees Fahrenheit.
Close the lid and smoke for 35-45 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
Remove the feet loaf from the grill and rest for 20 minutes before slicing.