Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine ground beef, ground pork, onion, garlic, breadcrumbs, eggs, ketchup, Worcestershire sauce, salt, and black pepper. Mix until just combined.

In a separate bowl, mix the heavy cream, chicken broth, and cornstarch. Set aside.

Press the meat mixture into a loaf pan, creating a 'foot' at one end for the zombie effect.

Bake for 45-55 minutes, or until the internal temperature reaches 160°F (71°C).

While the meatloaf is baking, cook the mushrooms in a skillet over medium heat until they release their moisture and it evaporates. Remove from heat and set aside.

Once the meatloaf is done, remove it from the oven and let it rest for 10 minutes.

In the same skillet used for the mushrooms, add the cream mixture and bring to a boil. Cook for 2-3 minutes, or until the sauce thickens.

Stir in the cooked mushrooms and green food coloring (if using).

Pour the mushroom gravy over the meatloaf, ensuring the 'foot' is well coated.

For the zombie 'intestines,' you can either create them with green-colored mashed potatoes or use green-colored pasta. Cook according to package instructions, then arrange them around the meatloaf.

Bake for an additional 5-10 minutes, or until the 'intestines' are heated through.