1 ½ cup Italian bread crumbs
1 ½ cups milk
4 pounds ground beef (drain excess liquid with paper towels)
2 eggs
1 onion, finely diced, sautéed
1 tbsp Worcestershire
4 tsp salt
2 tsp pepper
2 large leaks (bottom half only)
10 roasted cashews
1. Start by combining Italian bread breadcrumbs with milk. 1 ½ cup Italian bread crumbs, 1 ½ cups milk
2. Finally dice and sauté onion. 1 onion, finely diced, sautéed
3. Two large bowl add ground beef, breadcrumbs and milk mixture, sautéed onion, eggs, Worcestershire, and salt and pepper. Mix until fully combined. 4 pounds ground beef (drain excess liquid with paper towels), 2 eggs, 1 onion, finely diced, sautéed, 1 tbsp Worcestershire, 4 tsp salt, 2 tsp pepper
4. To a parchment lined sheet pan, place leeks on as the bones. 2 large leaks (bottom half only)
5. Divide your meatloaf mixture in half and form around the leaks. Use a knife to separate the toes and shape into a foot.
6. Once you’re happy with the shape, push in roasted cashews as the claws. 10 roasted cashews
7. Spray the leaks with oil then cover with aluminum foil.
8. Bake in a 350°F oven for 25 minutes.
9. Meanwhile, make your glaze, combine ketchup, brown sugar, apple cider vinegar and garlic salt. Mix and set aside. 1 cup ketchup, ¼ cup brown sugar, 1 tbsp apple cider vinegar, ½ tsp garlic salt
10. Remove feetloaf from oven, spread on your glaze, including in between and around the toes and over the leaks.
11. Place the aluminum foil back on leeks and return to the oven for 25 for more minutes or until the internal reaches 165°F
12. Allow to rest then transfer to your presentation platter. Pipe leftover glaze or ketchup around the bones to give a more realistic bloody effect.
1 ½ cup Italian bread crumbs
1 ½ cups milk
4 pounds ground beef (drain excess liquid with paper towels)
2 eggs
1 onion, finely diced, sautéed
1 tbsp Worcestershire
4 tsp salt
2 tsp pepper
2 large leaks (bottom half only)
10 roasted cashews
1. Start by combining Italian bread breadcrumbs with milk. 1 ½ cup Italian bread crumbs, 1 ½ cups milk
2. Finally dice and sauté onion. 1 onion, finely diced, sautéed
3. Two large bowl add ground beef, breadcrumbs and milk mixture, sautéed onion, eggs, Worcestershire, and salt and pepper. Mix until fully combined. 4 pounds ground beef (drain excess liquid with paper towels), 2 eggs, 1 onion, finely diced, sautéed, 1 tbsp Worcestershire, 4 tsp salt, 2 tsp pepper
4. To a parchment lined sheet pan, place leeks on as the bones. 2 large leaks (bottom half only)
5. Divide your meatloaf mixture in half and form around the leaks. Use a knife to separate the toes and shape into a foot.
6. Once you’re happy with the shape, push in roasted cashews as the claws. 10 roasted cashews
7. Spray the leaks with oil then cover with aluminum foil.
8. Bake in a 350°F oven for 25 minutes.
9. Meanwhile, make your glaze, combine ketchup, brown sugar, apple cider vinegar and garlic salt. Mix and set aside. 1 cup ketchup, ¼ cup brown sugar, 1 tbsp apple cider vinegar, ½ tsp garlic salt
10. Remove feetloaf from oven, spread on your glaze, including in between and around the toes and over the leaks.
11. Place the aluminum foil back on leeks and return to the oven for 25 for more minutes or until the internal reaches 165°F
12. Allow to rest then transfer to your presentation platter. Pipe leftover glaze or ketchup around the bones to give a more realistic bloody effect.