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I knew I wanted to serve something “creepy” for tonight’s dinner, but I just wasn’t inspired – until I saw this:

Mine is a bit more of a monster hand than a human hand, but I was able to convert my awesome meatloaf recipe to gluten-free, so that is worth sharing. If you are making a meatloaf hand, you’ll want to start with the onion –  slicing and rounding off pieces for the fingernails and rounding out a chunk for the bone.


Chop up maybe a cup of onion. If you are planning to mold it into a shape, I’d suggest using a food processor of some sort to mince it into very fine pieces. Throw the onion in a bowl with a pound of beef, a pound of sausage, approximately four cloves of minced garlic, maybe a cup of Glutino gluten-free bread crumbs, two tablespoons of parsley flakes, and maybe a tablespoon of sea salt. This is all approximate – do what feels and tastes right to you. Mix it by hand


Add two tablespoons Worcestshire sauce,  a dash of cumin, two teaspoons of oregano, and one beaten egg. (I added two eggs because it was suggested for gluten-free to help it stick, but I don’t think it was necessary). Mush it all together with your hands and enjoy the mess.


Since I didn’t have a fancy mold, I shaped my meatloaf into a hand shape on a greased cookie sheet, adding the onion fingernails and bone.

I am currently not eating any dairy, so I couldn’t do the fun provolone trick at notmartha. Next year, I will try that, at least for the kids. Instead, I just used a little blood barbecue sauce.


I did add mashed potatoes surrounding the hand, but it wasn’t really necessary since it actually cooked into a neater hand shape. While my meatloaf baked at 350 for 50-60 minutes, I made bone-shaped breadsticks using the chebe mix I received at the Gluten Free Expo.

Serve with “blood” dipping sauce (marinara or barbecue), cranberry juice or Witches Brew. The original meatloaf recipe came with a mushroom gravy side, but I don’t think it’s necessary to add anything to this meatloaf.

Happy Halloween, Y’all!