I love to spoil my friends with delicious food at my dinner parties. Imagine the look on their faces when they saw what I made for dinner on Halloween night. Well, their eyeballs looked like this picture below. Here are step by step instructions on how to make this cadaver center piece.
Let’s start with the meatloaf head.
You will need a pan that is shaped like a skull. But, if you are an artist, you can mold this meat head skull with your very talented hands. It doesn’t have to be perfect, it’s already dead. Mix the following together for the meatloaf:
- 4 slices of white or french bread (torn up into pieces)
- 3/4 cup of milk. Let the milk and bread soak for 15 minutes while you chop:
- 1/2 white onion
- 2 chopped garlic
- 1 bell pepper
- 2 tbsp of sun-dried tomato paste
- 2 lbs of ground turkey meat (you can cut this recipe in half for a smaller head)
- 3 eggs
- 1 cup shredded mozzarella cheese
- 1/4 cup of teriyaki sauce or your favorite BBQ sauce
- 2 tsp Worcestershire sauce
- 2 tsp salt
- 2 tsp pepper
Mix all the ingredients together, then fill in your mold or begin to sculpt the skull with your hands. The mold will keep your meat together as it bakes. If you don’t have a mold, use foil to create a belt that goes around the base of your meat head so that it keeps its shape. Bake for 350 degrees for 35 min. Let it cool completely before taking it out of the pan.
If you absolutely need this pan, you can find it on Amazon. Here’s the link.
Once it is fully cooled, invert your meat head on a serving dish and decorate with your favorite olives and spread BBQ sauce all over. I torched my meat head’s face with a kitchen torch to give it a rotten dead look. You can also use your broiler for 1 minute for the same look.
Now it’s time for the torso. I used pork ribs last year for the kid’s appetizer, but this year I wanted to make my cadaver a little fancier, so I used Hazelnut-Rosemary crusted Rack of Lamb. Ask your butcher to “french” the lamb for you to save some time. If you don’t have local butcher, you can find rack of lamb at old faithful Costco. Once you get the lamb home, rinse and pat dry it. Cut out as much of the fat as you can so that it looks like the picture below (cutting out the fat between the bones is called frenching).
Rub the lamb with olive oil, salt and pepper, then sear it for 2 minutes on each side. Set it aside to cool.
Once the seared lamb has cooled, rub it with Dijon Mustard. Be sure to coat it all over so it’s completely covered with Dijon. Even the finger licking bones!
In your food processor, chop 1 cup of hazelnuts and 3 tbsp of fresh Rosemary. Mix hazelnuts and Rosemary with Italian breadcrumbs. Pour the bread crumb mixture in a zip lock freezer bag and toss in your rack of lamb (one at a time) until coated with the bread crumb mixture. Set the rack of lamb on your baking dish, and wrap the tips of bone with foil so they don’t burn. Bake at 350 degrees for or 20 min for medium, 25 for well done. Use a thermometer if you’re not sure. You can always test it at 20 minutes to be sure your not over cooking it. Lamb is best at Medium.
For the guts: Cook sausage links with BBQ sauce in a pan until nice and charred. I used beets for the heart but you can also use a roasted red bell pepper . Assemble the body with the head, guts, heart and ribs, toss your favorite salad around the edges and serve. That’s it. Your disgusting cadaver is done and your guests will love it! But they may have a hard time eating the meat head. It’s pretty disgusting, I must be honest!