For meatloaf:
- ½ lb Ground beef
- ½ lb Ground pork
- 2 slices White breadsoaked in milk, then squeezed and broken into small pieces
- 1 Large eggs
- 3 tbsp Parmesan cheesegrated
- 1 clove Garlicminced
- 2 tbsp Parsleyfresh , finely chopped
- ½ tsp Salt
- 2 dashes Black pepper
For stuffing:
- 5 oz FontinaGruyere/ Cheddar your choice, thinly sliced
- Âľ cup Pumpkin pureechunky
For roasting:
- 2-3 Potatoesmedium, cut into medium-sized pieces
- 4-5 Carrotssmall , peeled
- 3-4 tbsp Olive oil
- 1-2 sprigs Rosemarychopped
- ½ - 1 tsp Oregano
- Saltto taste
- Black pepperto taste
Pumpkin & Cheese Stuffed Meatloaf
This easy Pumpkin & Cheese Stuffed Meatloaf recipe is a delicious and festive addition to your holiday dinner table or any special occasion. Simple to make, this recipe features in-season pumpkin and melty cheese stuffing. This seasonal twist on a classic comfort dish makes a decadent recipe that deserves a permanent feature on your holiday menu list. Â
For this recipe, I call for chunky pumpkin purĂ©e. If you can’t find canned chunky pumpkin purĂ©e, try to make your own. It’s pretty easy and simple to follow. To start, cut the peeled pumpkin into large chunks. Cover with water, bring to a boil, and cook until tender, about 10 minutes. Then drain well and mash with a fork. Alternatively, you can roast the skin-on pumpkin wedges in a preheated 400 °F oven for about 30 minutes. This method will give you more flavorful and less watery pumpkin purĂ©e.    Â
To make Pumpkin & Cheese Stuffed Meatloaf, you will need the following ingredients:
Steps to make Pumpkin & Cheese Stuffed Meatloaf
1 | Heat oven and prepare loaf pan | 5 |
2 | Make meatloaf mixture | 3 |
3 | Shape the meatloaf | 4 |
4 | Prepare vegetables for roasting | 3 |
5 | Bake | 40 |
6 | Cool | 10 |
7 | Serve | |
Recipe Reviews
A modern twist on a classic dish! Thanks for sharing. It was delicious!
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