READY IN: 55minsYIELD: 1 Meatloaf


  • 12 cupquick-cooking oats (I used crushed ritz crackers)
  • 12 cupmilk
  • 1smallcarrot, grated
  • 1smallonion, grated
  • 1garlic clove, minced
  • 1largeegg
  • 1tablespoonWorcestershire sauce
  • 2teaspoonssalt (garlic salt or smoked sea salt are good here)
  • 12 teaspoonground black pepper
  • 1lbground beef (90/10)
  • 1lbground pork
  • 1 very small onion, peeled(I diced and added to the ankle part)
  • For the coagulated blood glaze
  • 34 cupketchup
  • 3tablespoonsdark brown sugar
  • 1tablespoonwhite wine vinegar
  • 1teaspoonsmoked paprika

    Serving Size: 1 (401) g

    Servings Per Recipe:4

    Calories: 731.2

    Calories from Fat 399 g 55 %

    Total Fat 44.4 g 68 %

    Saturated Fat 16.9 g 84 %

    Cholesterol 209.7 mg 69 %

    Sodium 1891.3 mg 78 %

    Total Carbohydrate36.8 g 12 %

    Dietary Fiber 2.6 g 10 %

    Sugars 23.4 g 93 %

    Protein 45.7 g 91 %


  • Preheat oven to 350° F. Line a baking sheet with foil.
  • Combine the first 9 ingredients (oats through pepper) in a large bowl and mix until combined. Add the beef and the pork and use your hands to squish and mix everything together until thoroughly combined.
  • Turn mixture out onto the prepared baking sheet and form it into the shape of a foot with an ankle. Make shallow indents on the toes where the nails should be and a deeper indent the width of your onion in the ankle spot.
  • * Remove the very out layer of the onion and cut it into 5 craggly toe nails. I like to make then a little long so that I can push them into the "nail bed", which helps keep them in place. Add them to the toe indents.
  • Use your knife to "roughen" up one cut end of the whole onion, so that it sort of looks like a broken off bone. Nestle it into the ankle indent that you made, rough side up. Press the meatloaf up and around the edges a bit.
  • Slide into the preheated oven and bake for 20 minutes. Stir together all of the glaze ingredients until smooth.
  • Pour or brush 1/3 of the glaze over the foot and return to oven for 10 more minutes. Brush another 1/3 of the glaze onto the foot and return to oven until a thermometer inserted in the center registers 165° F, about 5-10 minutes longer (35-40 minutes or so total cooking time).
  • Heat the remaining glaze until it bubbles, then drizzle it around the edge of your serving plate. Carefully slide the foot onto the plate and serve.
  • When you’re ready to slice, just slice off the individual toes, then slice the rest of the foot like a loaf.
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