The pumpkin meatloaf is a delicious dish. A comfort food covered with a crunchy crust, with a soft and delicate interior, reveals a heart of cheese and sautéed mushrooms. A vegetarian main course perfect for autumn dinners and with an easy recipe .
INGREDIANTS
- 1 kg of pumpkin
- 200 g of potatoes
- 1 egg
- 4 tablespoons of breadcrumbs
- 4 tablespoons of grated Parmesan cheese
- 150 g of provolone
- 250 g of mushrooms
- 1 clove of garlic
- fresh thyme
- nutmeg
- extra virgin olive oil
- salt
- pepper
The pumpkin meatloaf , a tasty second course with a heart of mushrooms and cheese, is excellent for a dinner with the family, or with friends, appetizing but not very demanding. It is a vegetarian meatloaf , the recipe easy .
We advise you to prepare it well in advance because to cut it into slices it must be cooled, otherwise it risks crumbling. Then you can heat the slices slightly before serving. If you like, you can enrich the filling with speck cut into thin strips.
HOW TO PREPARE PUMPKIN MEATLOAF
1 The preparation of the pumpkin meatloaf is quite simple. First, remove the skin and seeds from the pumpkin and cut the pulp into cubes. Place them on a baking sheet lined with parchment paper and cook at 180 degrees for 30 minutes.
After this time they should be tender to the point that the tines of a fork will enter easily. The pumpkin must also be dry and not watery. In the latter case, pass it briefly in a non-stick frying pan without fat in order to dry it. Meanwhile, boil the potatoes in their skins and then drain them, let them cool down, peel them and mash them.
2 Pass the squash through a potato masher and add the puree obtained to the bowl with the potatoes.
Add the breadcrumbs, egg, grated Parmesan cheese, thyme leaves, salt, pepper and nutmeg as desired.
3 Knead everything and let it rest for 20 minutes. Meanwhile, clean the mushrooms and cut them into slices.
Cook them in a non-stick pan with oil and the garlic clove until tender. Salt, pepper and let cool.
4 Now proceed to assemble the meatloaf: when the mixture is ready, transfer 3/4 of it on a sheet of parchment paper. Give it the shape of a cylinder and place it inside a 25×11 cm plum cake mold also lined with parchment paper.
Form a central hollow and place the diced provolone and mushrooms inside. Close everything and give it a regular shape.
5 Sprinkle the meatloaf with a drizzle of oil, sprinkle it with breadcrumbs and Parmesan cheese and cook in the preheated oven at 200 ° for about 45-40 minutes.
Remove the pumpkin meatloaf from the oven and let it cool before removing it from the mold.
Pumpkin meatloaf
- Prep Time: 30 MIN
- Cook Time: 1H AND 30 MIN
- Total Time: -466712 hours
- Yield: 6–8 SERVINGS 1x
Description
The pumpkin meatloaf is a delicious dish. A comfort food covered with a crunchy crust, with a soft and delicate interior, reveals a heart of cheese and sautéed mushrooms.
Ingredients
- 1 kg of pumpkin
- 200 g of potatoes
- 1 egg
- 4 tablespoons of breadcrumbs
- 4 tablespoons of grated Parmesan cheese
- 150 g of provolone
- 250 g of mushrooms
- 1 clove of garlic
- fresh thyme
- nutmeg
- extra virgin olive oil
- salt
- pepper
Instructions
1 The preparation of the pumpkin meatloaf is quite simple. First, remove the skin and seeds from the pumpkin and cut the pulp into cubes. Place them on a baking sheet lined with parchment paper and cook at 180 degrees for 30 minutes.
After this time they should be tender to the point that the tines of a fork will enter easily. The pumpkin must also be dry and not watery. In the latter case, pass it briefly in a non-stick frying pan without fat in order to dry it. Meanwhile, boil the potatoes in their skins and then drain them, let them cool down, peel them and mash them.
2 Pass the squash through a potato masher and add the puree obtained to the bowl with the potatoes.
Add the breadcrumbs, egg, grated Parmesan cheese, thyme leaves, salt, pepper and nutmeg as desired.
3 Knead everything and let it rest for 20 minutes. Meanwhile, clean the mushrooms and cut them into slices.
Cook them in a non-stick pan with oil and the garlic clove until tender. Salt, pepper and let cool.
4 Now proceed to assemble the meatloaf: when the mixture is ready, transfer 3/4 of it on a sheet of parchment paper. Give it the shape of a cylinder and place it inside a 25×11 cm plum cake mold also lined with parchment paper.
Form a central hollow and place the diced provolone and mushrooms inside. Close everything and give it a regular shape.
5 Sprinkle the meatloaf with a drizzle of oil, sprinkle it with breadcrumbs and Parmesan cheese and cook in the preheated oven at 200 ° for about 45-40 minutes.
Remove the pumpkin meatloaf from the oven and let it cool before removing it from the mold.
