Halloween Rats Baked In Blood Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the ground beef, onion, egg, bread crumbs, and meatloaf seasoning. Use your hands to mix until well blended. Measure out 1/3 cupfuls of the meat mixture and mold around a cube of cheese like a meatball. Shape into a point at one end and lengthen the body a bit by rolling between your hands. Place your ''rat'' into a shallow baking dish, and continue with the remaining meat. Insert pieces of uncooked spaghetti into the rounded end of the rats to make tails.
• In a medium bowl, stir together the tomato sauce, sugar and Worcestershire sauce. Pour over the rats in the dish and cover the dish with a lid or aluminum foil.
• Bake for 45 minutes in the preheated oven. Uncover the dish and continue to bake for another 20 to 30 minutes, basting occasionally with the sauce to glaze the rats.
• While the rats finish baking, heat the peas and carrots in a small bowl in the microwave for about 15 seconds.
• Carefully transfer the rats to a serving platter so that their delicate tails don't fall off. Press peas into the pointy end to make eyes, and insert carrot slices to make ears. Spoon some of the tomato sauce around them and serve.

Steps:

• Preheat the oven to 350°F.
• In a large bowl, combine the ground beef, onion, egg, bread crumbs, and meatloaf seasoning. Use your hands to mix until well blended. Measure out 1/3 cupfuls of the meat mixture and mold around a cube o cheese like a meatball. Shape into a poin at one end and lengthen the body a bit by rolling between your hands. Place your "rat" into a shallow baking dish, and continue with the remaining meat. Insert pieces of uncooked spaghetti into the rounded end of the rats to make the tails.
• In a medium bowl, stir together the tomato sauce, sugar and Worcestershire sauce. Pour over the rats in the dish and cover with a lid or aluminum foil.
• Bake for 45 minute in the preheated oven. Uncover the dish and continue to bake for another 20 to 30 minutes, basting occasionally with the sauce to glaze the rats.
• While the rats finish baking, heat the peas and carrots in a small bowl in the microwave for about 15 seconds.
• Carefully transfer the rats to a serving platter so that their delicat tails don't fall off. Press peas into the pointy end to make eyes and insert carrot slices t make ears. Spoon some of the tomato sauce around them and serve.

Steps:

• In a mixing bowl, combine the ground beef, rice, onion, egg and 1 teaspoons (5 mL) of the salt. Mix well.
• Now make the rats. Using a measuring cup, scoop out 1/4 cup (50 mL) of the ground beef mixture. Form it, by hand, into a firmly packed teardrop shape - pointy on one end, rounded on the other. This is your basic rat. Place it into a 3-quart (3 liter) shallow baking dish and gently pinch in the neck area. Poke a piece of uncooked spaghetti into the larger rounded end as a tail. Repeat with the remaining ground beef mixture.
• When all the rats are neatly placed in the baking dish, stir together the tomatoes, water, sugar, Worcestershire sauce, remaining 1 teaspoons (5 mL) of salt and 1/4 teaspoons (1 mL) pepper. Pour over the rats. Cover the dish with foil wrap (or a lid, if it has one) and bake at 350° F (180° C) for 45 minutes. Uncover and continue to bake for another 45 to 50 minutes, basting occasionally with sauce, or until the rice is tender and the rats are fully cooked.
• Gently remove rats, one at a time, from the sauce and place gently on a serving platter. (Take care not to damage the tails - they're fairly delicate.) Into each rat, insert two carrot slices as ears, peppercorns (or whatever) for eyes, and a few more broken strands of uncooked spaghetti for whiskers. Spoon sauce around the rats and serve, smiling wickedly.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix ground beef, eggs, onion, milk, bread crumbs, salt, and black pepper in a large bowl until completely combined to make the rat body mixture.
• Mix Cheddar cheese, 3/4 bottle of barbeque sauce, and 1 cup French-fried onions together gently in a separate bowl to make the rat guts.
• Put about half the rat body mixture onto a sheet of waxed paper and form it into the shape of a rat body. Spread a thick layer of the cheese mixture on top of the body leaving 1/2 inch of space along the outer edge.
• Put remaining rat body mixture on top, forming the body and creating a solid seal around the edges so the guts don't ooze out while baking.
• Place the top part of a broiler pan on the rat and carefully flip it over. Reshape rat body as needed. Place olives onto the rat body for the eyes and nose, potato slices for the ears, and spaghetti for the whiskers. Spread 1/4 bottle barbeque sauce over the body of the rat and sprinkle with crushed French-fried onions. Set the broiler rack atop the broiler pan.
• Bake in preheated oven until the cheese is melted, about 1 hour. Allow ratloaf to cool 5 minutes before slicing to serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the ground beef, onion, egg, bread crumbs, and meatloaf seasoning. Use your hands to mix until well blended.
• Measure out 1/3 cupfuls of the meat mixture and mold around a cube of cheese like a meatball. Shape into a point at one end and lengthen the body a bit by rolling between your hands. Place your ''rat'' into a shallow baking dish, and continue with the remaining meat. Insert pieces of uncooked spaghetti into the rounded end of the rats to make tails.
• In a medium bowl, stir together the tomato sauce, sugar and Worcestershire sauce. Pour over the rats in the dish and cover the dish with a lid or aluminum foil.
• Bake for 45 minutes in the preheated oven. Uncover the dish and continue to bake for another 20 to 30 minutes, basting occasionally with the sauce to glaze the rats.
• While the rats finish baking, heat the peas and carrots in a small bowl in the microwave for about 15 seconds.
• Carefully transfer the rats to a serving platter so that their delicate tails don't fall off. Press peas into the pointy end to make eyes, and insert carrot slices to make ears. Spoon some of the tomato sauce around them and serve.