Instructions

• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
• In a large bowl, combine the ground beef, breadcrumbs, milk, egg, chopped onion, minced garlic, Worcestershire sauce, parsley, oregano, salt, and pepper; mix gently until just combined, being careful not to overmix.
• Divide the meatloaf mixture into 8-10 equal portions and shape each into a small, cylindrical "body" about 2-3 inches long.
• Place the meatloaf minis on the prepared baking sheet, brush with a thin layer of ketchup or BBQ sauce, and bake for 15-20 minutes until partially cooked and the glaze is set; then remove and let cool slightly.
• While the meatloaf minis are baking, unroll the thawed puff pastry on a lightly floured surface and cut it into thin strips, about ¼ to ½ inch wide, using a pizza cutter or sharp knife.
• Once the meatloaf minis have cooled slightly, carefully wrap the puff pastry strips around each mini, leaving a small gap at the top for the "face," overlapping the strips slightly to create a bandaged effect and gently pressing the ends to stick.
• Gently brush the wrapped mummies with the whisked egg wash, then return them to the oven and bake for an additional 12-18 minutes until the puff pastry is golden brown and puffed, and the internal temperature of the meatloaf reaches 160°F (71°C).
• Once baked, remove the Mummy Meatloaf Minis from the oven and carefully place two small olive slices or mustard seeds at the top of each "mummy" for the eyes.