Meatloaf Mummies and Rats

This can be done with any meatloaf recipe; I used the one I blogged HERE. The sauce is optional for the mummies, but really good on the rats. I had some extra, so I served it on the side, but ketchup would be fine too.

Meatloaf Mummies
Additional ingredients needed:
1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
Mustard
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Heat oven to 350°. Spray pan with cookie spray. After mixing all ingredients for the meatloaf, shape meat mixture into 4 (6x2-inch) loaves. Taper ends of loaves to look like mummy shapes. Place in pan. Bake 25 minutes.

Meanwhile, remove dough from can; unroll on work surface or cutting board. Cut into 4 rectangles. With knife or kitchen scissors, cut each rectangle lengthwise into 7 strips. Alternately cross 7 strips over each meat loaf to look like "bandages", stretching dough to completely cover meat loaf and tucking ends under loaf. About 1/2 inch from one end, separate "bandage strips" on top to let meat loaf show through for "face." Bake 17-20 minutes longer or until golden brown and meat thermometer inserted in center of loaf reads 160°. Add dots of mustard on each mummy face for eyes. Let stand 5 minutes before serving.

Meatloaf Rats
Additional Ingredients:
Slice green olives
Sliced black olives
Shoestring potatoes
Sliced almonds
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Heat oven to 350°. After mixing ingredients for meat loaf, using portions about 4 inches in size, shape into oval loaves. Pinch one end of each oval to a point for face. Place in ungreased pan. Gently pour sauce over loaves.

Bake about 40 minutes or until meat thermometer inserted in center of loaves reads 160°.

Garnish with green olives for eyes, black olive for nose, sliced almonds for teeth and shoestring potatoes for whiskers and tail.