Meatloaf by itself is delicious and easy to make, but now that it’s pumpkin season, why not stuff one with this easy recipe?
This stuffed pumpkin meatloaf is an all-in-one savoury dish, perfect for a weeknight dinner or a party meal, and you can show off with the presentation.
Prepping this centrepiece dish starts by choosing the right size pumpkin or squash. We recommend picking a medium size as it will be quicker to cook, and even more importantly, it needs to fit your oven!
The recipe might look elaborate, but if you look more closely, it is as straightforward as regular meatloaf with additional pumpkin and pumpkin spices to celebrate the season. The pumpkin is most definitely the hero of this dish, as it performs as a serving dish and is part of the meal!
Another plus with this recipe is you can prepare completely in advance and whilst it is delicious warm, it is also nice to eat it when cold. Reheating is possible but be aware that the pumpkin might become mushy after reheating.
Related: Pumpkin puree 2 ways
Stuffed Pumpkin Meatloaf
EQUIPMENT (click pictures for details)
- 1 kg pink banana squash or jumbo squash
- 200 gr minced pork belly
- 300 gr minced veal lean
- 2 pcs whole eggs
- 100 gr milk
- 60 gr crusted stale bread diced
- 2 tbsp olive oil
- 35 gr diced onions
- 1-2 pcs chopped garlic cloves
- 40 gr diced carrots
- 35 gr diced white leeks
- 100 gr diced pumpkin
- 1 tbsp chopped parsley
- 1 tbsp chopped coriander
- 3-4 gr pumpkin spice mix
- 7.5 gr salt
- 1 gr ground white pepper
- 3 tbsp pumpkin seeds
Prepare the panade
- Mix the diced crusted stale bread with the milk and soak for 20 minutes.
Prepare the squash
- Remove the seeds and cut out enough pumpkin to make place for the meat.
- Season the squash with salt and pepper and wrap in aluminium foil. Dice the removed pumpkin and keep aside.
Prepare the vegetables
- Pan-fry the onions, carrots and leek over medium-low heat for 3 minutes.
- Add the garlic and the diced pumpkin and cook again for 5 minutes until all vegetables are soft and tender. Season the vegetable mix with salt and pepper and cool.
Prepare the stuffing
- Combine the minced meats, salt, pepper, pumpkin spices and the eggs.
- Add the panade and mix well.
- Add the fresh herbs, pumpkin seeds and the cooked vegetables and combine.
- Fill the squash cavity with the stuffing and bake for 25 minutes at 180°C, then 60 minutes at 150°C to reach a core temperature at 62°C.
- Remove from the oven and serve.