This Vegan Meatloaf Skull with Mashed Potatoes and Roasted Vegetables is fun and easy to make. It’s an ideal dinner before trick or treating or whenever you’d like to have a delicious but unusual meal! It’s just an easy vegan meatloaf and mashed potatoes, but the skull mold makes it creepy! If you’d rather have a less creepy dinner, just use a loaf pan instead of a skull pan!
He looks like an Ed to me. That’s what I’ve been calling him anyway.
How to Make Vegan Skull Meat Loaf with Mashed Potatoes and Roasted Vegetables for Halloween
This fun recipe couldn’t be easier. Just mash some potatoes. I added a bit of plant-based cheese here so they were extra delicious. Then mix up some vegan meatloaf. Layer it all in a skull and then bake. Perfect. There’s a recipe video below.
An Inexpensive Skull Mold
Oh, you do need a skull. A skull mold that is. I used this one that’s made of silicone. It’s relatively inexpensive and worked just fine. I thought I’d be disappointed because it was quite a bit less costly than most others. I was even skeptical that it would come out of the mold when it was done baking, but it slide right out. I’ll be making at least one more really cool thing with this particular mold as the Halloween month goes on os if you get one there will be other recipes to use it with. You can also click on the pic of the mold below to see it on Amazon.
Ingredients for Vegan Meatloaf with Mashed Potatoes and Roasted Vegetables
Mashed Potatoes: I made my own mashed fresh from red-skinned potatoes. It was what I had and they were yummy. You can also use an equivalent amount of mashed potatoes made with potato flakes. It’s all good.
Vegan Cheese Shreds: I used some Simple Truth Mozzarella Cheese Shreds but use your own favorite brand. The mozzarella is best here because it’s light colored so it doesn’t discolor the white skull. Just stir it into hot mashed potatoes and it will melt in just a minute or two.
Vegan Meat: I used a package of Impossible Plant Based Burger Ground, but any meat substitute will do here as long as it’s going to stick together. A mix of lentils and short or medium grained rice could likely be substituted here really nicely. The Impossible ground was really good though. I added some sauteed red bell pepper, onion, and mushrooms.
Bread Crumbs: Make your own from stale bread or buy plant-based.
Seasonings and BBQ Sauce: The usual seasonings of onion powder, garlic powder, salt and peppergo well in this. BBQ sauce makes it even better and a little smoky.
Roasted Vegetables: A mix of carrots, zuchinni, onions, and other vegetables that have been roasted either in the air-fryer or the oven are really delicious served around Ed.
The Best Vegan Mashed Potatoes
I used fresh potatoes in this and you’ll need about 3 cups if you use the mold above. If you make your potatoes from fresh, just peel them and cut into 1″ pieces and boil for about 15 minutes until tender. Reserve about a cup of the potato water in case it’s needed for mashing (I didn’t need any and you probably won’t either). Mash the cooked potatoes with a generous dose of vegan butter and about a cup of vegan cheese shreds. Mash until the potatoes are mostly smooth and lump free and the cheese is combined. Don’t overmash or they’ll get gummy.
Spread the mashed potatoes in the skull mold so they’re an even thickness of about 1″ thick all around.
The Vegan Meatloaf Filling
The meatloaf part goes inside the mashed potatoes. I used a package of Impossible Plant Based Burger Ground. First, I sauteed some red bell pepper, onion, and mushrooms … about 3/4 cup each. I also finely diced a jalapeno pepper and added that, too. I sauteed them in a small amount of oil until they were tender and starting to brown. Then I mixed the sauteed vegetables in with the meat, spices, egg substitute, bread crumbs, and some BBQ sauce and a little bit of ketchup.
Just mix it all up until well combined and put into the mash potato lined skull.
Once the meatloaf mixture is evenly spread into the skull, a little more ketchup and BBQ sauce goes nice on the top.
Then place the skull in a baking dish and support with crumpled tin foil if needed. Bake at 350 degrees F for about 35 minutes. While it’s baking, air-fry or oven-roast a pan of vegetables. I used carrots, onion quarters, and zuchinni and summer squash. I air-fried mine for about 15 minutes until they were tender and starting to brown.
Taking the Vegan Meatloaf Out of the Mold
Because the mold I used and recommend is made of silicone the mashed potatoes and meatloaf slid right out and didn’t even think about sticking. Let everything cool just slightly put a pan on top of the mold and then flip it all over. Add the roasted vegetables around the sides and this makes a delicious and substantial meal that’s perfect for fall and Halloween!
Vegan Meatloaf Skull with Mashed Potatoes and Roasted Vegetables
This Vegan Meatloaf Skull with Mashed Potatoes and Roasted Vegetables is fun and easy to make. It's an ideal dinner before trick or treating or whenever you'd like to have a delicious but unusual meal! It's just an easy vegan meatloaf and mashed potatoes, but the skull mold makes it creepy! If you'd rather have a less creepy dinner, just use a loaf pan instead of a skull pan!
- 3 cups firm mashed potatoes (freshly mashed or from prepared mix)
- 1/4 cup vegan butter
- 8 oz plant-based mozzarella cheese shreds
- 1 tablespoon tapioca flour (or corn starch)
- salt and pepper to taste
Vegan Meatloaf Mix
- 3/4 cup chopped red bell pepper
- 3/4 cup chopped onion
- 1 finely diced jalapeno pepper, seeds removed (optional)
- oil for cooking (or use water)
- 12 oz Impossible Plant Based Burger Ground (alternatively, use 3/4 cups cooked lentils and 3/4 cup cooked short of medim grain rice mixed together)
- 3/4 cup bread crumbs
- 3 tablespoons Just Egg liquid (or other egg replacer)
- 1 tablespoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons ketchup
- 2 tablespoons BBQ sauce (plus more for adding to the top)
- 1 cup peeled carrots
- 1 cup quartered onions
- 2 cups thickly sliced zuchinni and summer squash
- oil for cooking (optional)
- salt and pepper to taste
- Make the mashed potatoes. Either boil freshly peeled potatoes and mash them or make them using potato flakes. Make sure the mashed potatoes are on the firm side. Add the butter, vegan mozzarella cheese shreds, and tapioca starch. Set aside.
- Preheat the oven to 350 degrees F.
- Make the meatloaf by mixing the Impossible Ground together with the remaining meatloaf ingredients until the mixture is thoroughly combined. Don't overmix. Use the cooked lentils and cooked short of medium grain rice in place of Impossible Ground if desired.
- Sspread the mashed potatoes in an inch-thick layer in the silicone skull mold. Spread the meatloaf mixture inside the cavity in the mashed potatoes.
- Spread or brush additional; BBQ sauce on the top of the meatloaf.
- Bake at 350 degrees F for about 35 minutes.
- While the meatloaf is baking, air-fry or oven-roast the remaining vegetables.
- When the meatloaf is finished baking, turn it over onto a large serving dish. This is easily done by covering the top of the skull old with the serving dish and then flipping them both over so the mold can be removed.
- Sserve with the roasted vegetables.
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Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.
this was so delicious I want more! <3
Thanks for saying! Glad you liked it!! 😊