1⁄2cupquick-cooking oats (I used crushed ritz crackers)
1garlic clove, minced
2teaspoonssalt (garlic salt or smoked sea salt are good here)
1⁄2teaspoonground black pepper
1lbground beef (90/10)
1 very small onion, peeled(I diced and added to the ankle part)
For the coagulated blood glaze
3tablespoonsdark brown sugar
1tablespoonwhite wine vinegar
Serving Size: 1 (401) g
Servings Per Recipe:4
Calories from Fat 399 g55 %
Total Fat 44.4 g68 %
Saturated Fat 16.9 g84 %
Cholesterol 209.7 mg 69 %
Sodium 1891.3 mg 78 %
Total Carbohydrate36.8 g 12 %
Dietary Fiber 2.6 g10 %
Sugars 23.4 g93 %
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.