1. Preheat oven to 375°F (190°C). Lightly grease a 6-cavity skull pan with cooking spray or oil.

2. In a bowl, mix beef, onion, garlic, ketchup, Worcestershire, salt, and pepper until just combined; fold in half the cheese.

3. Press about 3 tbsp beef mixture into each mold to line the walls and bottom, creating a hollow center.

4. Add 1–2 tbsp cheddar to each cavity, then cover with more beef; press firmly to seal and level the tops.

5. Place the skull pan on a baking sheet and bake 25–30 minutes, until an instant-read thermometer in the center reads 160°F (71°C).

6. Rest 5 minutes, then invert the pan onto a tray; tap gently to release the skulls.

7. Garnish or detail with ketchup/BBQ sauce in the eye sockets if desired; serve hot with fries or mashed potatoes.

8. Variations: swap in ground turkey or plant-based “meat,” use pepper jack or mozzarella, or add bacon/jalapeño for heat.