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Bloody Baked Rats
2 LBS ground beef
1/2 onion, chopped
2 stalks celery, chopped small
1 egg, beaten
1 C breadcrumbs
2 tsp. Lawry's Seasoned Salt
Black pepper to taste
1 C cheddar cheese, cubed
3 cans (10 oz.) tomato sauce
1 TBS Worcestershire sauce
1 oz. uncooked wheat spaghetti pasta, broken into fourths
1/2 carrot, cut into 1/8-inch thick slices
1 TBS frozen green peas
Hot-cooked white rice (optional)
Preheat oven to 350-degrees F. In a large bowl, combine ground beef, chopped onion, celery, beaten egg, breadcrumbs, Lawry's Seasoned Salt and black pepper to taste. Use hands to blend. Measure 1/3 cupfuls of the meat mixture; form around one or two cubes of cheese. Shape into a point at one end and lengthen the body by rolling between hands. Place ''rat'' into a shallow baking dish; repeat process with remaining meat. Insert pieces of uncooked wheat spaghetti pasta into rounded end of the ''rats'' to create tails. In another bowl, combine tomato sauce, sugar and Worcestershire sauce. Pour over ''rats'' in the baking dish; cover dish with aluminum foil. Bake for about forty-five minutes. Uncover and continue to bake for another twenty to thirty minutes, basting occasionally with sauce. Place sliced carrots and peas in a bowl; heat in microwave for about fifteen seconds. Transfer ''rats'' to a serving plate. Press peas into pointy end to create eyes; insert carrot slices to create ears and insert short pieces of pasta for whiskers. Spoon tomato sauce around ''rats'' and serve.
Suggestion: Serve ''rats'' over a bed of hot-cooked white rice.
Note: If preferred, use your own recipe for meatloaf when assembling Bloody Baked Rats.
*Bloody Baked Rats images (C) Shenanchie (2013).
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