Run the dry oats through a food processor to break them up.
In a large bowl, combine oats, ground beef, tomato juice, egg, onion, salt and pepper, and mix well with a fork. Press firmly into a 2.5 quart ungreased oven safe glass bowl.
Place bowl on baking sheet. Bake for 1 hour 15 minutes or until internal temp is 160 F.
Meanwhile, make the mashed potatoes while the meat is cooking.
Make the Potatoes
Peel the potatoes and cut them into quarters.
Fill a Dutch oven or soup pot with water, add salt and potatoes. Place on the stove top over high heat, bring to a boil and then reduce to a simmer, cooking for a total of 30 minutes or until the potatoes are fork tender.
Drain the potatoes in a colander, allow them to steam for a few moments and then return them to the pot.
Add butter and cream cheese and smash with a hand held potato masher.
Using a handheld electric mixer, combine the butter, cream cheese and potatoes.
Pour in the half and half and pepper and combine. Adjust flavors to taste.
Decorating your Mummy
Remove meatloaf from the oven and let stand for a few minutes to cool. If there's any grease, hold the bowl carefully and drain as much grease as possible out the side of the bowl. This step may not be necessary if you used lean beef. Increase oven temperature to broil.
Place a baking sheet over the bowl. It should completely cover the bowl. Invert bowl, turning the meatloaf out of the bowl onto the baking sheet.
Scoop potatoes into a piping bag fitting with a Wilton 789 piping tip.
Place two slices of white cheese onto the upper half of the meatloaf where the eyes will go.
Pipe mashed potatoes onto the meatloaf to look like mummy bandages.
Place baking sheet into the oven under the broiler for 3 minutes, just long enough to brown the edges of the potatoes and melt the cheese.
Remove from oven and immediately press the olives into the cheese for eyes. Serve with blood (ketchup).
You may have leftover potatoes, but that's never a bad thing! Save them for my Shepherd's Pie!