Zombie Meatloaf with Chunky Tomato Sauce

2.9/5 (7 Reviews)


  • 3 pounds lean ground beef
  • ½ cup unsalted butter
  • 1 ½ cups diced yellow onion
  • 1 small white onion – for the zombie's eyes, nose, and teeth
  • 4 slices of red bell pepper
  • 1 tablespoon kosher salt, divided
  • 3 cloves minced garlic
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper
  • ¾ cup plain dry bread crumbs
  • 1 egg, beaten
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 pound bacon strips



Big Green Egg Cast Iron Skillet and cutting board


Set EGG for indirect cooking with the convEGGtor at 325˚ F / 165˚C. Cover a cutting board with parchment paper.

Combine ground beef and all other ingredients in a large bowl. Cover with plastic wrap and place in the refrigerator.

Slice 2 round sides, about 1/2-inch-thick, off the second onion for the zombie’s eyes. Cut a 1-inch-wide section off the remaining onion and dice it into chunks to form zombie teeth and a nose.

Transfer the meatloaf mixture to the cutting board covered with parchment paper.

Shape meatloaf into a zombie skull shape. Form indents to represent the eyes, nose, and mouth. Drape bacon over the face, covering most of the meatloaf. Add onion eyes and teeth. Tuck loose ends of bacon under the sides with a spatula.

Chunky Tomato Sauce Ingredients

  • 1 12-ounce can of chunky tomatoes
  • ¼ cup Big Green Egg Kentucky Bourbon Barbecue Sauce
  • ¼ cup ketchup
  • Big Green Egg Cayenne Pepper Hot Sauce – to taste

Chunky Tomato Sauce Instructions

Add all of the ingredients to a bowl and combine.

Add meatloaf to the cast iron skillet and cook for about 40 minutes. Remove from EGG and spoon chunky tomato sauce around the edges. Cook another 15 minutes or so until the meatloaf reaches an internal temperature of 160˚ F / 70˚C.

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