I’ve seen a picture of a birth defect that looked a bit like that. Disturbing.
Isn’t every baby a meat baby?
Not every meat baby is a ground meat baby though.
Not yet anyhow
Depends on whether they’re sitting on the floor, doesn’t it?
Perfect for christmas
It’s giving OMGWTFBBQ.
It looked much worse before it was cooked.
All babies do
Must have done it twice, cuz those are completely different meat babies. Even accounting for the meat shrinking and changing a bit as it cooked, the result shot is not the actual result of the before shot. Not that it really matters… just noticed it and wanted to share, lol.
Idk man.
Have you ever made homemade meatballs? I have and I disagree and think it probably is the same meat baby.
But I accept this is purely my opinion and I am basing it solely on my intuition, and thus accept that I may be wrong,
Left (uncooked) is directly on the baking sheet, right (cooked) is on aluminum foil.
No one, not even someone insane enough to make a meat baby, would go through the effort of assembling it on a bare sheet and then adding the foil under it.
Well no, thats kinda what I implied.
It doesn’t really matters of they’ve shifted it from the pan after the oven. I’m sure those feet are pretty jiggly and undercooked underneath might get places differently on the foil as when they were cooking
Specifically, the way the arms and legs changed doesn’t make sense for just meat shrink. And the diaper is completely different strips of bacon. Not only wrapped differently, but not contaning any of the same pieces of bacon even in different positions.
My point is that between snapping the first photo and putting it in the oven, they may have slightly rearranged it or tightened the bacon diaper, who knows.
Also, the shifting and shrinking on the meat is very much to do with how dense the dough is at any given point (as it’s not just ground meat, but also like egg and a bit of flour maybe, personally I’d also add onions and chili but that’s just me). Meaning that it will be affected differently for denser parts than looser ones. And that thing has required some pat patting so definitely not a homogeneous dough I’d say.
But again, this is just my opinion. I find it more likely an explanation towards the differences than making two strikingly similar meat babies. Also one is on foil, the other is not. So have had to lift it, and I don’t know if they would’ve put it on foil after the oven? Although I think baby sized serving dishes probably aren’t too common so that’s a bad guess.
Anyway, I genuinely don’t know which one of us is right and I don’t really care. I’m enjoying meatbaby theorycrafting.
Indeed.
PETA will love this
Everybody knows you want to rotisserie a baby. Lock in those juices
Make it a meatloaf and add a layer of ketchup next time, it’ll look far worse.
Better yet, use some thin sliced ham wrapped around cheese and whatever red sauce (bbq, ketchup, marinara, whatever) to create a gooey cavity in the middle…
Consume me, children. Let me be a part of you.
…And this is how I summoned a demon
It was a long time ago, but I have a vague memory of my mother making something distressingly close to this. I want to say she used one of those Easter lamb cake molds or something similar. She was a good cook and didn’t lack artistic ability - but had no sense of “this looks like an abomination.” Or “maybe I should slice this before trying to serve it.”
This is next level. I just make my meatloaf look like a dick and balls.
Burn this. With fire. Till only ashes are left.
