Pictured to the left is what it looks like raw, just moments before going in to the oven. I’ve also included a photo of what it looks like when it’s done (under the recipe).
We are a family of seven so the recipe makes several servings. You can keep it as is and enjoy leftovers, or adjust it accordingly. Enjoy!
- 3 pounds ground beef
- 1 green pepper
- 1 1/2 cups Italian bread crumbs
- 1 egg
- 1 onion
- Cheddar Cheese
1. Pre-heat your oven to 350. While oven is heating, dice up the pepper.
2. In a large bowl, combine the ground beef, diced pepper, bread crumbs and egg. Make sure all ingredients are well mixed.
3. Add a generous amount of ketchup to the meat mixture. Note: If it seems too slimey after adding the ketchup, just add more breadcrumbs (a little at a time) to balance it out.
4. Place the meat mixture onto a large baking sheet and form it into a hand and arm.
5. Peel the onion and remove the inner “core”. This is the inner part of the onion and is about the size of a golf ball.
6. Place the core of the onion at the base of the arm and push. This will act as the bone, coming out of the arm. You want it to be firmly in place but not TOO deep into the meat.
7. Using the left over onion pieces, create 5 finger nails. These do not need to be perfect.
8. Place the onion finger nails on the meat fingers. I usually take a little bit of meat from the base of the arm and use it to hold the nails in place. It makes it look like nail beds and secures the onion nails.
9. Coat the entire arm in ketchup and pop your creation into the oven for about an hour.
10. Add slices of cheddar cheese to the top over the hand and arm, as well as another thin layer of ketchup. Be sure to put it on the fingers as well and place it back in the oven.
11. Allow the cheese to thoroughly melt and then turn the broiler on. You want the cheese to crisp and start to burn (ever so slightly) Note: Do NOT walk away! All it takes is a few too many seconds and you’ll burn the whole thing.
12. Allow it to cool before placing it on a serving tray. I like to serve mine over mashed potatoes.