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    You are in: Home / Recipes / Halloween Meatloaf Mice Recipe
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    Halloween Meatloaf Mice

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    lazyme's Note:

    Found this somewhere online. Can't wait to try these with the grandkids.

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    Ingredients:

    Servings:

    Units: US | Metric

    Mice bodies

    Garnish

    Directions:

    1. 1
      Cut 2 coins per mice out of the carrots for ears.
    2. 2
      Then make long thin strips out of the remaining carrots for the tails, one for each mouse.
    3. 3
      Steam until they are crisp tender. DON'T OVERCOOK!
    4. 4
      Preheat oven to 350°F
    5. 5
      Mix together the ingredients for the mice bodies and shape into 4 little mice shaped loafs on baking sheet.
    6. 6
      Have them shaped to a point in the front and rounded in the back.
    7. 7
      Bake for 45 minutes in preheated oven or until desired doneness.
    8. 8
      Take and cut little slits for the ears about 1/3 from the pointed end.
    9. 9
      Place the carrot coins in the slits for the ears.
    10. 10
      Make a tiny slit in the rounded wide end for the tail and place one of the carrot strips in the slit for the tail.
    11. 11
      Use the raisins for the eyes.
    12. 12
      Break the uncooked spaghetti noodles into pieces and place around the "nose" (pointed end) for whiskers.
    13. 13
      Heat the spaghetti sauce.
    14. 14
      Place a large spoonful of sauce on a plate.
    15. 15
      Place a meatloaf mouse on top of the spaghetti sauce to serve.

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    Ratings & Reviews:

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    Nutritional Facts for Halloween Meatloaf Mice

    Serving Size: 1 (204 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 254.2
     
    Calories from Fat 96
    37%
    Total Fat 10.6 g
    16%
    Saturated Fat 3.5 g
    17%
    Cholesterol 58.2 mg
    19%
    Sodium 416.2 mg
    17%
    Total Carbohydrate 19.3 g
    6%
    Dietary Fiber 1.9 g
    7%
    Sugars 8.2 g
    33%
    Protein 20.6 g
    41%

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