Rat Loaf Meatloaf is the creepy Halloween dinner you serve when ordinary meatloaf simply isn’t horrifying enough. Shaped like an enormous rat and decorated with olive eyes, potato ears, almond teeth, spaghetti whiskers, and a breadstick tail, it’s guaranteed to make your guests look twice.
Beneath that gruesome exterior is a flavorful, crowd-sized meatloaf stuffed with gooey string cheese and crispy French-fried onions, then coated with barbecue sauce. It may look revolting—but once you slice into those cheesy “guts,” everyone will want a serving. Sorry. Not sorry.
I originally prepared this Rat Loaf live on Facebook, and the experience was equal parts frightening and fun. Since then, it has become one of the strangest—and most memorable—Halloween recipes in my kitchen.
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I originally shared this recipe in 2017. I've recently updated this post with additional information, including a recipe card (complete with nutritional information), and a video of how this Halloween meatloaf shaped like a rat is made, but the recipe itself has remained unchanged.
Table of Contents Found Here
- The ingredient list for making rat loaf meatloaf:
- The devil is in the details (Halloween humor):
- On Halloween, it's all about the ooze!
- The full length video:
- Why You’ll Love Rat Loaf Meatloaf:
- My tips for Gruesome Success:
- Can I make a smaller Rat Loaf?
- Why are the spaghetti whiskers added after baking?
- How do I keep the cheese inside the meatloaf?
- How do I know when Rat Loaf is done?
- The step-by-step photo instructions:
- Complete your creepy Halloween dinner menu:
- Rat Loaf Meatloaf Quick Take:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list for making rat loaf meatloaf:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Rat Loaf begins with a generous amount of prepared meatloaf mixture. String cheese and French-fried onions create the gooey filling, while barbecue sauce adds smoky-sweet flavor. The remaining ingredients transform an ordinary meatloaf into one enormous, unsettling rodent.
The devil is in the details (Halloween humor):
As with everything, it's the final touches that take a project (food or otherwise) over the top and special.
With black olive eyes and a nose, almond teeth, potato ears, and spaghetti whiskers this Rat Loaf Meatloaf is ready to go into the oven.
On Halloween, it's all about the ooze!
Even though the insides of my Rat Loaf Meatloaf Live Facebook video didn't ooze like I had hoped he was going to, YOURS WILL!
After all, what good is a grotesque Halloween dinner if you're not able to creep out your family and friends?!!
The full length video:
Why You’ll Love Rat Loaf Meatloaf:
Its revolting appearance hides a genuinely flavorful dinner.
It’s a memorable main course—not merely another Halloween snack or dessert.
The decorations use easy-to-find grocery-store ingredients.
You can use your family’s favorite meatloaf mixture.
The melted cheese creates an appropriately gruesome “guts” effect.
One oversized Rat Loaf feeds approximately 12 people.
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My tips for Gruesome Success:
- For maximum “guts,” serve while the cheese is still warm and gooey.
- Form both halves of the meatloaf in approximately the same size and tapered shape.
- Leave a border around the cheese filling so the two halves can seal properly.
- Pinch the edges firmly to help prevent the melted cheese from escaping too early.
- Cover the breadstick tail with foil initially so it doesn’t become overly brown.
- Add the spaghetti whiskers after baking so they don’t burn.
- Insert the thermometer into the thickest meat portion rather than directly into the cheese.
- Rest the meatloaf for 10–15 minutes before slicing.
Can I make a smaller Rat Loaf?
Why are the spaghetti whiskers added after baking?
How do I keep the cheese inside the meatloaf?
How do I know when Rat Loaf is done?
The step-by-step photo instructions:
- Assemble the ingredients for making the meatloaf.
- Combine all the meatloaf ingredients into an extra-large mixing bowl.
- Thoroughly mix all the meatloaf ingredients together.
- Pat half the meatloaf mixture into a modified oval shape (slightly pointed on one end) onto a sheet of parchment paper.
- Top the bottom half of the shaped meatloaf with half of the prepared BBQ sauce making sure to leave a 1 inch border of plain meatloaf around the entire shape.
- Carefully transfer the meatloaf to a rimmed baking sheet fitted with a rack that has also been lined with foil (for easier cleanup). *Note - Two spatulas along with helping hands, or this extra-large spatula/cake lifter will help with this step (not shown).
- Lay the string cheese on top of the BBQ sauce and top with the French-fried onions, again making sure to leave a clean border.
- Evenly pat the remaining half of meatloaf mixture into a similar shape as the first onto a sheet of parchment paper for easy transfer.
- Using the parchment paper for leverage, lift and flip the second rat-shaped meatloaf layer evenly over the bottom meat layer, and the fillings
- Firmly press the two layers of meatloaf together making sure not to leave any opening where the cheese can ooze out during baking.
- Prepare two slices of baby potatoes (¼" thickness) for the ears, and prepare whole black olives for the eyes and nose.
- Press the potato slices and olives into the pointy end of the rat loaf for the face and press two whole blanched almonds under the nose for the teeth.
- Use two canned breadsticks to form the rat's tail and gently press the tail under the back end of the meatloaf before baking.
- Top the rat with the remaining BBQ sauce and French-fried onions on only his back before baking.
- Cover the rat's tail with foil so it won't burn in the oven.
- Bake the meatloaf in a preheated 350 degree F oven until an instant read thermometer placed in the center of the rat (into the bottom of the meat) reaches 140 degrees F.
- Remove the foil covering the rat's tail and return the meatloaf back to the oven so the tail can brown.
- Remove rat loaf meatloaf from the oven when it reaches an internal temperature of 150-160 degrees F.
- Once out of the oven, add the spaghetti whiskers around the nose.
- Cover the meatloaf with aluminum foil, and allow it to sit for 10 minutes before placing it on a platter for slicing and serving.
Complete your creepy Halloween dinner menu:
Rat Loaf Meatloaf Quick Take:
- Difficulty: Intermediate
- Prep Time: 20 minutes
- Cooking Time: 60–90 minutes
- Resting Time: 10–15 minutes
- Flavor Profile: Savory, smoky, cheesy, and slightly sweet
- Best For: Halloween parties, spooky dinners, and feeding a crowd
- Makes: Approximately 12 servings
- Doneness: Cook the center of the ground-meat mixture to 160°F
The USDA recommends cooking ground-beef mixtures such as meatloaf to 150 - 160 degrees F, measured with a food thermometer. USDA safe-temperature guidance
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
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Printable Recipe Card
Rat Loaf Meatloaf
Equipment
- extra-large spatula - cake lifter optional - for transferring the meatloaf
- food preparation gloves optional
Ingredients
For the meatloaf mixture:
- 4 pounds ground beef
- 2 pounds ground pork
- 3 tablespoons garlic powder
- 2 large eggs
- ⅔ cup dry breadcrumbs
- ⅓ cup milk
- 1 tablespoon kosher salt
- ½ tablespoon black pepper
For the guts and gore:
- 1 cup BBQ sauce your favorite variety, divided
- 8 pieces string cheese any variety
- 2 cups French-fried onions divided
- 2 uncooked breadsticks the tube variety (Pillsbury)
- 3 each black olives for the eyes and nose
- 2 thin slices baby red potatoes for the ears
- 6 each uncooked spaghetti noodles for the whiskers
- 2 each raw whole almonds preferably without the skin
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 C).
- Working on a sheet of parchment paper, pat out half of the meatloaf mixture to form a tapered oval shape, making sure one end is pointy in shape.
- Spread half of the BBQ sauce evenly over the meatloaf, making sure to leave about a 1½ inch border around the entire bottom meat layer.
- Place the string cheese pieces over the BBQ sauce and top with half of the French-fried onions.
- Working on another piece of parchment paper make another tapered oval shape, similar in size to the first one, with the remainder of the meatloaf mixture.
- Working carefully, flip the second meatloaf (using the parchment paper for assistance) out onto the guts and the bottom layer of meatloaf doing your best to align the two. Take your time pressing the two meatloaf halves together so it is properly sealed and the fillings won't ooze out while baking.
- Carefully lift the rat onto an aluminum foil covered baking sheet fitted with a rack. *Note - It is perfectly acceptable to take the parchment paper along for the transfer. You may need an extra pair of hands to help you accomplish this.
- Place 1-2 of the breadsticks coming out from the back end of the rat and work them into place so they look like a tail. Cover the tail with aluminum foil.
- Make three indentations with your knuckle where his eyes and nose will be, and then press the olives into the indentations.Poke the potato slices for ears into place on top of the rat's head.Press the two almond teeth in place under the nose.
- Bake the rat loaf in the preheated oven for approximately 60-90 minutes (depending on how big of a rat you've made) until he's cooked through. *Note - The internal temperature for a properly cooked meatloaf is 150-160 degrees Fahrenheit on an instant read thermometer.
- Approximately 45 minutes before the rat is fully cooked, remove the aluminum foil from the tail to allow the breadstick tail to brown. Top the rat with the remaining BBQ sauce and French-fried onions. Continue to bake until completely cooked.
- Remove the meatloaf from the oven and add the spaghetti whiskers. *Note - Don't add the spaghetti during cooking or the pasta will burn.
- Allow the rat loaf meatloaf sit for 10 minutes (covered loosely with foil) before placing it on a platter for slicing, serving, and grossing out your family and friends!!!
Notes
Nutrition
I sincerely hope you'll enjoy making, serving, and of course eating this fun and gruesome Halloween meatloaf dinner as much as I've enjoyed bringing this recipe to you.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
All of the recipes you'll find here on my website are in loving memory of my son, Greg, who left this earth far too soon and will be forever in our hearts.
Amanda says
I am excited to try it but am going to half the size. Should I half the time as well?
Renée says
Yes, the cooking time will definitely be less.
Make sure that the internal temperature of the meatloaf (insert the probe into the middle of the bottom layer of meat)
reaches a temperature of 160 degrees Fahrenheit. Allow the meatloaf to cool for 7-10 minutes before slicing. Waiting much longer
to slice will dampen the effect of the gory melty, cheesy, guts oozing out. Sorry. Not sorry. lol
I hope this is helpful.
Have fun and happy Halloween!!
Renee
Alyce says
my son always has fun with meatloat. He makes a meatloaf man, and he's even made a Santa meatloaf. He is coming over next Sunday for dinner, and I'm going to surprise him with a ratloaf. At least I'm going to try.
Renée says
Way to go, Alyce!
I hope he's surprised and delighted.
I'm sure you'll do a brilliant job!
Have fun!!
Renee
Renée says
Yes, this is a weird recipe but it's also fun and delicious!!
Rita St Onge says
I loved your video. I have a big Halloween party every year at my house. I always try to shock my guests with food. This is going to be a big hit. I wish you lived in Houston I would invite you. You look like you'd be a lot of fun! And, I love the fact that your an dog lover. I am too! And, I loved the earrings you made. Have fun on your trip and come up with new ideas for next year!!