Prep 15 mins
Cook 1 hr
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)
- Cut top from pumpkin in a zig zag design.
- Remove seeds and stringy insides.
- Place pumpkin in a baking pan; add about 1 inch of hot water.
- Cover pumpkin and pan with foil.
- Bake at 400 degrees F. for 45 minutes. (Or microwave for about 14 minutes.).
- Season inside of pumpkin with salt and pepper; brush with honey mustard (or yellow mustard and sprinkle with brown sugar).
- Combine egg, Worcestershire sauce, 1/2 teaspoon seasoned salt, ground beef and bread crumbs; mix well.
- Spoon into pumpkin shell, packing down lightly.
- 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.).
- 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.
- Remove and let rest for 5 -10 minutes.
- Be creative with garnishes.
- Cut into 6 wedges to serve.
This is really good, and the presentation is great fun. It was pretty easy to put together too. I was a bit nervous about the amount of mustard it called for, but it turned out great. I used the right sized pumpkin, but it took closer to an hour and a half for the meatloaf to reach an internal temperature of 160 degrees F. It could have been my oven, though.
My husband had this as a regular fall meal growing up. We make it now and friends and family love it!!<br/>We hollow out pumpkin, make up the meatloaf mix (we add a little milk-keeps it moist) stuff the pumpkin put on the top and put in pan with water about 1 1/2" in bottom. It then cooks for 3 hours......take out and poke holes with long knife at the base of the pumpkin,but up into the meatloaf......fat with drain out. Take off top and cook for 1/2 more. Slice into wedges.
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.