Halloween Meatloaf

• 2 lbs Ground Beef
• 1 Green Bell Pepper, small dice
• 1 Medium Onion, small dice. **save the largest outer layer of the onion to carve your toenails!** **Extra Medium Onion to cut in half and use as the shin bone, this does not go in meatloaf mixture**
• 1 Cup Almond Flour
• 1 Cup Shredded Sharp Cheddar Cheese
• ½ Cup Shredded Parmesan Cheese
• 3 Cloves Garlic, minced
• 2 Tbs Worcestershire Sauce
• 4 Eggs, beaten
• Salt and Pepper to taste
• 5 Tbs Keto Friendly Ketchup thinned with 1 tsp Red Wine Vinegar or water

*Recipe makes one foot! Double for a pair of feet! This will work with any meatloaf recipe as long as it is not too loose to shape and mold.*

• Royal Oak® 100% All Natural Hardwood Lump Charcoal
• Royal Oak® Tumbleweeds Natural Fire Starters
• Charcoal Grill

1. Mix all ingredients in a large mixing bowl.
2. Form mixture into a foot shape.
3. Trim outer layers of the onion into toenail shapes. Add onion toenails to toes of the Feetloaf.
4. Add onion half onto top of ankle, slightly exposed to resemble the shinbone (tibia). You can add a small onion for the second, smaller shinbone, the fibula, if you would like to be anatomically accurate!
5. Place Feetloaf onto smoker or grill indirect heat at about 275 to 325 degrees until Feetloaf reach 145 degrees internal temperature.
6. Add ketchup mixture to top of meatloaf and finish cooking Feetloaf until 160 degrees internal temperature.