Great Pumpkin Meatloaf

Cucina Casalingo's Note:

Trick or Treat supper baked in a pumpkin. It is amazing how much less candy is gobbled up en route home on Halloween night if the kids start out with tummies happily full of nutritious food. To capture goblins attention before they go on their appointed rounds, serve Great Pumpkin Meatloaf. This fascinating jack-o'-lantern with a meatloaf inside will intrigue goblins, both young and old. Cut the jack-o'-lanterns in wedges and serve as a meat and vegetable in one. To accentuate the bland flavor of the pumpkin, the inside is spread with honey mustard before filling. The meatloaf mixture, enhanced with the zesty flavor of Worcestershire sauce is baked right inside the pumpkin. Complete this nourishing supper with oven roasted potatoes, celery sticks, cucumber slices, whole wheat dinner rolls and milk, plus a crispy apple for desert. This is not an "adult" dinner, but a pleasurable and fun meal for all that are young at heart. Almost any meatloaf recipe can be cooked in a pumpkin, so feel free to experiment. It's all about the presentation! Cooking times may vary depending on the size of the pumpkin and the meatloaf recipe used. (WW 6 points)

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 1 (6 -7 inch) sugar baby pumpkin
• salt and pepper
• 3 tablespoons honey mustard (or prepared yellow mustard and 2 tablespoons brown sugar)
• 1 egg
• 2 tablespoons Worcestershire sauce
• ½ teaspoon seasoning salt
• 1 ½ lbs ground beef
• ½ cup dry Italian breadcrumbs

Directions:

1. Cut top from pumpkin in a zig zag design.
2. Remove seeds and stringy insides.
3. Place pumpkin in a baking pan; add about 1 inch of hot water.
4. Cover pumpkin and pan with foil.
5. Bake at 400 degrees F. for 45 minutes. (Or microwave for about 14 minutes.).
6. Season inside of pumpkin with salt and pepper; brush with honey mustard (or yellow mustard and sprinkle with brown sugar).
7. Combine egg, Worcestershire sauce, 1/2 teaspoon seasoned salt, ground beef and bread crumbs; mix well.
8. Spoon into pumpkin shell, packing down lightly.
9. Return to oven and bake, uncovered, 45 to 60 minutes, until the pumpkin is tender and the meatloaf is cooked. (The internal temperature should reach 160 degrees F.).
10. You may cook the "lid" of the pumpkin along with the meatloaf, however, watch it and remove when it is cooked and still looks attractive.
11. Remove and let rest for 5 -10 minutes.
12. Be creative with garnishes.
13. Cut into 6 wedges to serve.

Reviews

[*Kathy*]

I like trying new recipes in the fall that are baked in a pumpkin. This one intrigued me, and it while it was good, it didn't get rave reviews from everyone at our house. I liked coating the inside of the pumpkin with salt/pepper and mustard -- genius! I used a sweet/hot mustard and really liked the flavor it gave to the pumpkin. The meatloaf itself fell a little short for me, and I probably should have used my favorite meatloaf recipe. Like another reviewer, I had trouble with fat collecting on top of the meatloaf. Looking back, I think that occurred because the meatloaf mixture did not overflow the pumpkin (mine came to within an inch of the top, so the fat was stuck inside the cavity. If the meatloaf mixture overfills the cavity, then the fat rising to the top can bubble out and drain down the sides of the pumpkin.

[Helen1]

Excellent recipe! I did add some seasoning to the meat - 1 onion grated fine, Spike seasoning, Maggi and fresh ground pepper. It took longer to cook to the center of the meat, so I microwaved it for 2 minutes to fully cook it. We had it with mashed potatoes and gravy. My daughter was not fussy on the pumpkin, but I really liked it.

[Cooks4_6]

I really liked this concept, but it definitely required longer cooking time than what the recipe calls for. I also found this recipe for meatloaf to be a bit blander than I like. The presentation was beautiful, but I would definitely stuff with another meatloaf recipe next time. Thanks for posting a great idea!