Can I use squash instead of pumpkin?

Yes, acorn or kabocha squash works well. Just adjust the baking time depending on the size and density of the squash.

Can I make this recipe vegetarian?

Absolutely. Substitute the meat filling with a mix of lentils, quinoa, and sautéed vegetables for a hearty vegetarian version.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to keep the texture intact.

Can I freeze Stuffed Pumpkin Meatloaf?

It’s best enjoyed fresh, but you can freeze portions of the meatloaf stuffing separately and assemble with a fresh pumpkin when ready to bake.

Stuffed Pumpkin Meatloaf

Description

This Stuffed Pumpkin Meatloaf is a festive centerpiece that combines the coziness of traditional meatloaf with the seasonal charm of pumpkin. With savory ground meat, aromatic spices, and vegetables baked inside a tender pumpkin shell, it’s a showstopper perfect for holidays or cozy fall dinners.

Ingredients

Scale

1 medium sugar pumpkin (about 3–4 pounds)
1 lb ground beef
1/2 lb ground veal
1 small onion, finely chopped
2 garlic cloves, minced
1 cup fresh breadcrumbs
1/2 cup whole milk
1 large egg
1 medium carrot, grated
1 small zucchini, grated
2 tbsp fresh parsley, chopped
1 tsp dried thyme
1 tsp smoked paprika
1/2 tsp ground cinnamon
Salt and black pepper to taste
2 tbsp olive oil
Optional garnish: fresh herbs or pomegranate seeds

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Instructions

In a small bowl, combine breadcrumbs and milk. Let sit until softened.
Preheat oven to 375°F (190°C). Wash the pumpkin, cut off the top like a lid, and scoop out seeds and fibers. Rub inside with olive oil, salt, and pepper.
In a skillet, sauté onions, garlic, carrot, and zucchini in olive oil until softened. Let cool slightly.
In a large bowl, mix ground beef, veal, panade, sautéed vegetables, egg, parsley, thyme, smoked paprika, and cinnamon. Season with salt and pepper.
Pack the meat mixture into the pumpkin. Place lid back on and set in a baking dish.
Bake uncovered for 70–80 minutes, until the meatloaf reaches 160°F (71°C) and pumpkin is tender.
Let rest 10 minutes before slicing. Serve pumpkin as an edible bowl.

Notes

For a vegetarian version, substitute the meat with lentils, quinoa, and sautéed vegetables. Store leftovers in the fridge for up to 3 days and reheat gently in the oven. Best enjoyed fresh for the perfect texture.

Prep Time: 30 minutes
Cook Time: 80 minutes
Category: Holiday
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice with pumpkin
Calories: 420
Sugar: 6g
Sodium: 780mg
Fat: 24g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 28g
Cholesterol: 110mg