1 pound lean ground beef
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 tsp Italian seasoning
1 pinch cayenne pepper
2 tablespoons minced green onions
⅓ cup plain dry bread crumbs
1 large egg, beaten
1 teaspoon Worcestershire sauce
1/4 cup grated parmesan cheese
10 slices provolone cheese
Combine ground beef, salt, pepper, Italian seasoning, cayenne, green onions, bread crumbs, egg, Worcestershire sauce and parmesan in a large bowl. Mix with a fork until just combine. Wrap and chill in the refrigerator for 1 hour. Chilling is not necessary if you don’t have time, but it will help forming the ghosts. Remove meat from the refrigerator and divide into 8 equal portions. Dampen your fingers with cold water and roll meat into smooth balls. Form each ball into a pear shape to look like a ghost and place on sheet pan sprayed with spray oil. Bake at 350 degrees about 20 minutes. Remove from the oven and immediately place a slice of provolone cheese on the top of each ghost, centering it the best you can. Cut the remaining 2 slices of provolone into quarters and place those over the center to provide more cheese for the head. The residual heat from the meat will start to melt the cheese and it will droop down. Place back in oven for a minute or less. Remove from the oven and take some of the melted cheese from around the bottoms and wrap/drape it back up over the heads. Use the tip of a knife to form eyes and mouths, then neaten up the bottom of the cheese. Serve meatloaf ghost over “blood sauce,” if desired. Blood sauce: in bowl mix together 1/2 cup ketchup, 1/4 cup bbq sauce and 2 tablespoons sriracha sauce.
