2 pounds ground beef

½ onion, chopped

1 large egg, beaten

1 cup dry bread crumbs

1.25 oz. pkg. meatloaf seasoning

1 cup cheddar cheese, cubed

28 oz. spaghetti sauce

1 cup sugar

1 tablespoon Worcestershire sauce

½ carrot, cut in 1/8 inch strips

2 tablespoons frozen green peas

1 ounce spaghetti, uncooked & broken into fourths

Preheat the oven to 350°. In a large bowl, add the ground beef, onion, egg, bread crumbs and meatloaf seasoning. Using your hands, mix until well blended. Measure out 1/3 cup of the meat mixture and mold around a cube of cheese like a meatball. Shape each ball into a point at one end and lengthen the body a bit by rolling between your hands. Arrange your ”rat” into a shallow baking dish, and continue with the remaining meat. Insert pieces of uncooked spaghetti into the rounded end of the rats to make tails. In a medium bowl, stir together the tomato sauce, sugar and Worcestershire sauce. Pour over the rats in the dish and cover the dish with a lid or aluminum foil.

Bake for 45 minutes. Uncover the dish and continue to bake for another 25 to 30 minutes, basting occasionally with the sauce to glaze the rats. While the rats finish baking, heat the peas and carrots in a small bowl in the microwave for about 15 seconds. Carefully transfer the rats to a serving platter so that their delicate tails don’t fall off. Press peas into the pointy end to make eyes, and insert carrot slices to make ears. Spoon some of the tomato sauce around them and serve.