Pumpkin & Cheese Stuffed Meatloaf
Meatloaf never tasted so good, stuffed with pumpkin / squash and cheese. Bake it with your favourite fall veggies to make a quick and easy dinner recipe.
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 pound ground beef
- 1/2 pound ground pork
- 2 slices white bread (soaked in milk, then squeezed and broken into small pieces)
- 1 large egg
- 3 tablespoons parmesan cheese
- 1 clove garlic (minced)
- 2 tablespoons fresh parsley finely chopped
- 1/2 teaspoon salt
- 2 dashes pepper
- 5 ounces Gruyere/Fontina/Cheddar your choice (thinly sliced)
- 3/4 cups pumpkin puree (chunky rather than smooth)
- 4-5 small carrots peeled
- 2-3 medium potatoes cut medium sized pieces
- 3-4 tablespoons olive oil
- 1-2 sprigs rosemary (chopped)
- 1/2 -1 teaspoon oregano
- salt and pepper to taste
Instructions
- 1
Pre-heat oven to 350F (180C). Lightly grease a large baking dish or loaf pan.
- 2
Puree can either be made by boiling or roasting. Mash with a fork rather than puree in a blender.
- 3
In a medium bowl mix together ground beef, ground pork, crumbled bread, egg, parmesan cheese, minced garlic, parsley, salt and pepper.
- 4
Place half the meat mixture in the baking pan, top with half the sliced cheese, top with cooked pumpkin / squash, top with remaining cheese and remaining meat mixture.
- 5
In a large bowl toss together the potatoes, carrots (or other veggies of choice), olive oil, rosemary, oregano, salt and pepper. Place the veggies around the meatloaf and bake for approximately 40-45 minutes or until meat is cooked. (Temperature 160F / 70C). Let sit 8-10 minutes before slicing and serving. If veggies are yet done, then raise the temperature and cook while meatloaf is resting. Enjoy!