Places 6 cups of Cocoa Krispies in a gallon resealable bag. Pound with a mallet or rolling pin until crushed. Stir in remaining 1 cup Krispies. Set aside.
Melt butter in a large saucepan over low heat. Meanwhile, lightly grease a baking sheet.
Stir cocoa powder into melted butter until smooth. Pour in mini-marshmallows and stir constantly over low heat until marshmallows are completely melted.
Immediately pour melted marshmallow over Krispies and stir to combine.
Using greased hands, shape the Krispies into a free-form meatloaf shape on the prepared baking sheet.
In a small bowl, stir together raspberry jelly and cocoa powder until completely combined. Brush over the top of the "meatloaf" to glaze. Let loaf cool completely (about 30 minutes) before cutting into slices.