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–+ servings
Easy Mini Meatloaf Ghosts Perfect for a Quick Halloween Dinner

Mini Meatloaf Ghosts

These adorable mini meatloaves topped with creamy piped mashed potato ghosts are a savory, kid-friendly Halloween treat that's quick to bake and perfect for a festive party spread.
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Prep Time 25 minutes
Cook Time 22 minutes
Resting Time 5 minutes
Total Time 47 minutes
Servings: 12 mini loaves
Course: Main
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Meatloaf Base
  • 1.5 pounds ground beef, 85% lean Or substitute with ground turkey or plant based ground
  • 0.75 cup panko or breadcrumbs Or substitute gluten free crumbs
  • 0.5 cup milk Or substitute unsweetened oat milk
  • 1 large egg
  • 0.5 cup finely minced onion
  • 1 tsp garlic powder
  • 1 tbsp Worcestershire sauce Or substitute tamari for gluten free
  • 0.33 cup ketchup For the mix
  • 1.25 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.33 cup ketchup For glaze
Potato Ghosts
  • 2 pounds russet potatoes, peeled and cubed
  • 4 tbsp unsalted butter Or substitute olive oil for dairy free
  • 0.5 cup warm milk or cream Or substitute warm dairy free milk
  • salt and white pepper To taste
Eyes
  • whole black peppercorns or black sesame seeds or tiny pieces of olive

Equipment

  • 12 cup muffin tin
  • Sheet pan
  • Piping bag or zip top bag
  • Instant-read thermometer

Method
 

  1. Heat oven to 375°F. Lightly grease a 12 cup muffin tin or line a sheet pan with parchment. Set a piping bag fitted with a large round tip or a zip top bag on the counter.
  2. Stir milk and breadcrumbs in a large bowl. Let sit 2 minutes to soften crumbs and keep loaves tender.
  3. Add egg, minced onion, garlic powder, Worcestershire sauce, ketchup (for mix), salt, and pepper. Stir until combined. Add ground beef and gently mix until just combined. Do not overmix.
  4. For muffin tin: Portion half cup lightly packed per cup and press gently for even tops. For sheet pan: Form 12 small oval loaves with wet hands to prevent sticking.
  5. Brush tops with remaining ketchup glaze for shine and flavor.
  6. Bake on middle rack for 18–22 minutes until thermometer reads 165°F in the center. Remove and let rest 5 minutes.
  7. While loaves bake, place potatoes in cold salted water and bring to gentle boil. Cook until fork tender (12–15 minutes). Drain well and return to pot to steam off moisture for 1 minute.
  8. Add butter and warm milk to potatoes. Mash until smooth and pipeable. Season with salt and white pepper. Add more warm milk if mash is too thick for piping.
  9. Transfer mash to piping bag. Pipe tall swirls (~1.5 inches) on each mini loaf to create ghost shapes with peaks.
  10. Press two peppercorns, sesame seeds, or small olive bits into each ghost for eyes, placing them where mash is slightly set.
  11. Optional: Return pan to oven for 2 minutes to warm the mash without browning to keep ghostly white look.
  12. Serve immediately or keep warm. Garnish with chopped parsley around ghosts for a graveyard grass effect.

Nutrition

Calories: 280kcalCarbohydrates: 18gProtein: 20gFat: 15gSaturated Fat: 6gCholesterol: 90mgSodium: 650mgPotassium: 700mgFiber: 2gSugar: 5gVitamin A: 400IUVitamin C: 15mgCalcium: 40mgIron: 4mg

Notes

Make ahead by baking mini loaves up to 2 days ahead and chilling. Reheat before piping fresh potato ghosts for best appearance. Use wet hands to shape loaves and fold meat mixture gently to keep texture tender.
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