Instructions

1. Finely chop the onion, bell pepper, carrot and chorizo. Put them into a large non-stick frying pan over a low heat and gently sauté, covered, for 15 minutes. Although the fat slowly releasing from the chorizo should be enough but, if not, add some olive oil . When the vegetables are cooked and softened, turn off the heat and let it cool. Meanwhile hard boil the eggs and let them cool. (Both of these tasks can be done well in advance).
2. Transfer the mixture into a mixing bowl. Add the mince, eggs, paprika, breadcrumbs, minced garlic, parsley and season with salt & pepper. Using your hands, combine well, then let the mixture rest until you're ready to cook.
3. Preheat the oven to 180°C.
4. Transfer the mince mixture onto a non-stick baking tray. Shape it into a skull, moulding two large eyes and the mouth. Place the eggs into the eye cavities and cover them each with a slice of onion (otherwise the eggs will brown).
5. Bake the meatloaf for 45 minutes until golden. Remove the tray and cover the skull with slices of bacon, to look like mummy wrappings. Smudge the bacon pieces with ketchup, sticking them to the mince.
6. Put the tray back into the oven and cook for about 15 minutes until the bacon is crispy and golden.
7. Cut the spring onions into 1 cm pieces and put these into the mouth as teeth. Remove the onion slices from the eyes. Turn off the oven then put the meatloaf back in for 5 minutes or so to allow the teeth & eyes to colour a bit.
8. Transfer the mummy meatloaf onto a serving dish.
9. Serve warm (with a spooky mash) or cold as your Halloween centrepiece on a buffet table.