Pumpkin meatloaf Step by step

The pumpkin meatloaf is a tasty meatloaf stuffed with cheese and, in fact, sautéed pumpkin.

If your family loves meatballs (who doesn’t like them!) And you’re always looking for new ideas to prepare a thousand variations, here’s my latest version for a delicious autumn second dish.

Ingredients for Pumpkin meatloaf

• 250 gr of minced pork
• 250 grams of ground beef
• 1 slice of bread
• 1 egg
• 2 tablespoons of Parmesan
• 250 gr of pumpkin pulp
• 150 gr of fontina
• 1 clove of garlic
• parsley
• salt
• extra virgin olive oil

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How to make pumpkin meatloaf

Clean the pumpkin and cut the pulp into small pieces.
Heat a drizzle of oil with the garlic in a pan and add the pumpkin, parsley and salt.
Cover with hot broth and cook for about 15 minutes or until the pumpkin is soft.

Meanwhile, prepare a mixture of the meat loaf by combining all the minced meat, the egg, the bread previously softened in a bowl with water, parmesan, salt and pepper.
Once you have a homogeneous mixture, roll it out giving it a rectangular shape, on parchment paper.

Stuff by placing the pumpkin in the center and then the slices of cheese.
Roll the ends up on itself and compact.

Now transfer it into a loaf pan lined with parchment paper, so that it keeps its shape at its best, cover it with the same paper and bake it in the oven at 180 ° C for 40 minutes, uncovering it halfway through cooking.

Let it cool down, then your pumpkin meatloaf is ready to be sliced.
meatloaf-with-pumpkin

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