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Prep Time
10 mins
Total Time
1 h 25 m


small onions
2 lb
extra lean ground beef
1 kg
1 cup
250 mL
egg, beaten
2 cups
tomato sauce, divided
500 mL
1 cup
BBQ sauce
250 mL
2 tbsp
olive oil
30 mL
2 tbsp
Worcestershire sauce
30 mL
1/2 tsp
each salt and pepper
2 mL
carrot or celery sticks
stuffed green olive, halved
1 cup
tortilla chips (triangular shape)
250 mL


Step 1

Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper. Coarsely grate 1 1/2 onions; cut six 1/2-in. (1-cm) triangles (for teeth) from the remaining onion; set aside. In bowl, mix together ground beef, breadcrumbs, egg, grated onion, 1/4 cup (60 mL) tomato sauce, 1/4 cup (60 mL) BBQ sauce, oil, Worcestershire sauce, 2 tbsp (30 mL) water, salt and pepper.

Step 2

Place meat mixture on lined baking sheet. Shape into an oval loaf, about 9 in. (23 cm) long and 5 in. (12 cm) across at its widest. The loaf should be almost as high as it is wide. At one end of loaf, use fingers to make two indents to hold olive halves for eyes (don’t add olive halves until after baking). Insert onion triangles in a row along “mouth” to resemble craggy teeth.

Step 3

Bake 30 min. Brush with remaining BBQ sauce and bake another 20 min. until golden brown and instant-read thermometer inserted in centre registers 74°C (165°F). Let rest 15 min.; transfer to serving platter.

Step 4

Meanwhile, bring remaining tomato sauce in small saucepan to a simmer over medium heat.

Step 5

Arrange olive halves in eye indents. Place carrot or celery sticks at sides of loaf for “legs”. Insert 2 rows of tortilla chips along the top of the loaf as a dinosaur-like spiky back. Serve slices with Gory Tomato Sauce on the side.


Used leftover meatloaf to make sandwiches.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
15 g
Saturated Fat:
5 g
33 g
2 g
14 g
115 mg
31 g
950 mg
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