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Before you start thinking that I’ve gotten in the um, spirit of things where Halloween is concerned, let me say, “not really.” It’s just that I seem to be finding a myriad of ways to celebrate this holiday. Following through is another matter entirely. As usual, I’ll be going all out by simply getting the pumpkins carved in time for trick-or-treating.

Nevertheless, I’ve come across quite a few spookily-themed foods of late. This one, in my humble opinion, is pretty jolly gross. And I figure, why should I have all the fun?

Mind you, this meal is someone else’s brainchild. It appears on AllRecipes, courtesy of Angela O. Maybe you could serve it just before heading out to trick… or treat. So without further ado, I bring you Bloody Baked Rats.


  • 2 pounds ground beef
  • 1/2 onion, chopped
  • 1 egg, beaten
  • 1 cup dry bread crumbs
  • 1 (1.25 ounce) packet meatloaf seasoning mix
  • 1 cup cubed Cheddar cheese
  • 3 (10 ounce) cans tomato sauce
  • 1 cup white sugar
  • 1 tablespoon Worcestershire sauce
  • 1 ounce uncooked spaghetti, broken into fourths
  • 1/2 carrot, cut into 1/8-inch thick slices
  • 1 tablespoon frozen green peas


1. Preheat the oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. 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.
5. While the rats finish baking, heat the peas and carrots in a small bowl in the microwave for about 15 seconds.
6. 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.


Check out Kate’s ideas for beating Halloween hunger here.

Recipe and photo for Bloody Baked Rats courtesy of

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