Pumpkin & Cheese Stuffed Meatloaf

Baked with Fall Vegetables
Baked with Fall Vegetables
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For meatloaf:
½ lb Ground beef
½ lb Ground pork
2 slices White bread soaked in milk, then squeezed and broken into small pieces
1 Large eggs
3 tbsp Parmesan cheese grated
1 clove Garlic minced
2 tbsp Parsley fresh , finely chopped
½ tsp Salt
2 dashes Black pepper
For stuffing:
5 oz Fontina Gruyere/ Cheddar your choice, thinly sliced
¾ cup Pumpkin puree chunky
For roasting:
2-3 Potatoes medium, cut into medium-sized pieces
4-5 Carrots small , peeled
3-4 tbsp Olive oil
1-2 sprigs Rosemary chopped
½ - 1 tsp Oregano
Salt to taste
Black pepper to taste

Nutritional information

  • For meatloaf:

  • For stuffing:

  • For roasting:

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.  

For this recipe, I call for chunky pumpkin purée. If you can’t find canned chunky pumpkin purée, 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 purée.     

To make Pumpkin & Cheese Stuffed Meatloaf, you will need the following ingredients:

Ingridiens for Pumpkin & Cheese Stuffed Meatloaf

Steps to make Pumpkin & Cheese Stuffed Meatloaf


Heat oven and prepare loaf pan


Preheat the oven to 350 °F and lightly grease a loaf pan.


Make meatloaf mixture


In a medium bowl, mix together ½ pound ground beef, ½ pound ground pork, crumbled bread, 1 large egg, 3 tablespoons Parmesan cheese, 1 minced clove garlic, 2 tablespoons chopped parsley, ½ teaspoon salt, and 2 dashes black pepper until fully combined.


Shape the meatloaf


Place half the meat mixture in the prepared loaf pan, top with half the sliced cheese, cover with ¾ cup cooked pumpkin, top with remaining cheese and meat mixture.


Prepare vegetables for roasting


In a large bowl, toss together cut potatoes, peeled carrots (or other veggies of choice), 3-4 tablespoons olive oil, chopped rosemary, ½ - 1 teaspoon oregano, salt and black pepper to taste. Arrange the vegetables around the meatloaf.




Bake in the preheated oven for about 40-45 minutes or until the meat is cooked (until the inner temperature of the meat reaches 160 °F). If the vegetables are not cooked, remove the meatloaf, increase the temperature and return the vegetables to the oven. Roast the vegetables until done.




Once the meatloaf is baked, allow it to rest for 8-10 minutes before slicing.



Serve warm with roasted vegetables, and enjoy!

Cut slices of this Pumpkin & Cheese Stuffed Meatloaf to reveal a luscious center of melted cheese and flavorful pumpkin. This delicious, simple recipe is one that the whole family will enjoy. Try it out soon, and tag @cookmerecipes in your holiday meal posts!

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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Total Reviews: 1

A modern twist on a classic dish! Thanks for sharing. It was delicious!

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