Stuffed Pumpkin Meatloaf
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.
EQUIPMENT (click pictures for details)
Ingredients
- 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
Instructions
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.
Nutrition for 1 portion
Calories: 438kcalCarbohydrates: 28gProtein: 18gFat: 29gCholesterol: 68mgSodium: 609mgFiber: 5gSugar: 6gVitamin A: 19023IUVitamin C: 38mgCalcium: 137mgIron: 3mg
Tried this recipe?Let us know how it was! #culinaryambition