Feetloaf: A 'Scary' Meatloaf Recipe For Halloween - The Nibble Webzine Of Food Adventures Feetloaf: A 'Scary' Meatloaf Recipe For Halloween
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Feetloaf: A ‘Scary’ Meatloaf Recipe For Halloween

Feetloaf: Halloween Meatloaf Recipe
[1] Turn meatloaf into Feetloaf (all photos © Hannah Kaminsky | Bittersweet Blog).

Feetloaf: Halloween Meatloaf Recipe
[2] Perhaps you can borrow a knife from Michael Myers.

Feetloaf: Halloween Meatloaf Recipe
[3] Sliced, plated, and ready to eat.


This is one of the best Halloween dinners ever. “Feetloaf,” designed by Hannah Kaminsky, turns meatloaf into food fun.

In fact, her recipe is vegan, and we promise it’s delicious. But you can make Feetloaf with your own meatloaf recipe.

Standard meatloaf recipes will only make enough material for a single foot, so double the quantities if you want two feet!

You’ll want to remove the natural toenails, which are pretty tough and sharp. Sliced cipollini onions make excellent replacements, adding flavor and covering any unsightly toe stumps at once.

Expect any side dish to be largely overlooked when you have such a grand show-stopper on the table.

Beyond Feetloaf: More Spooky Halloween Recipes

  • Barbecued Worm Sandwiches
  • Creepy Crudités
  • Mummified Mashed Potatoes
  • Mummy Quesadillas
  • Spider Deviled Eggs
  • Spooketti & Meatballs
  • Spooky Shepherd’s Pie

    What sides are best to serve with Feetloaf? A leafy green salad, steamed broccoli or peas, and meatloaf’s best pal, mashed potatoes.

    Prep time is 25 minutes, and cook time is 1 hour.
    Ingredients For Black Bean Meatloaf

  • 1 (8-ounce) package tempeh
  • 1/3 cup walnuts or pecans
  • 2 (14-ounce)cans black beans, drained
  • 1 medium onion, minced
  • 1 medium carrot, diced
  • 3 cloves garlic, minced
  • 3 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 1 tablespoon Italian seasoning
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup Quick-Cooking Oats
  • 2 tablespoons ground flaxseeds
  • 1/4 cup olive oil
    For The Garnish

  • 1 cipollini onion, halved and sliced
  • 1 (8-10 inch) daikon radish*, peeled
  • 1/2 cup ketchup

    1. PREHEAT the oven to 350°Fand line a baking sheet with parchment paper or foil; set aside.

    2. ROUGHLY CRUMBLE or chop the tempeh and put it in A food processor along with the nuts. Pulse lightly to begin breaking them down into a coarse meal. Add the black beans and pulse to incorporate, but do not blend them into a paste. The mixture should still have a rough consistency. Transfer to a large bowl.

    3. LIGHTLY PULSE the onion, carrot, and garlic before adding them into the bowl as well. Add the ketchup, soy sauce, seasoning, vinegar, paprika, salt, and pepper, stirring vigorously to incorporate. Once well combined, add the oats, flaxseeds, and olive oil. Stir with a wide spatula until everything is thoroughly blended.

    4. SHAPE the feet. Divide the mixture in two and place them as separate rectangles on the prepared baking sheet. Use moistened hands to form the toes and to bring up the ankle slightly.

    5. PRESS slices of cipollini onion into the toes for the nails, and then push the daikon into the ankles for the bones. Squirt ketchup all around the ankle stump where it meets the bone.

    6. CAREFULLY PLACE the baking sheet in the center of the oven and bake for 1 hour. The toes should be a bit crispy around the edges and the daikon will be fork-tender.

    7. SLICE and serve with additional ketchup, if desired. Enjoy hot.

    8. TO REHEAT LEFTOVERS: Cut the loaf into individual portions and either microwave for 1-2 minutes or bake in a 350°F oven for 8-10 minutes, until it is hot all the way through.


    *If you can’t get daikon, substitute leeks (white parts only), parsnip, peeled potatoes, white carrots, or whole hearts of palm.




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