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Nutrition Facts
Serving Size 1 (141g) Recipe makes 6 servings The following items or measurements are not included below: 6 inches pumpkin 1/2 teaspoon seasoning salt
Calories 298
Calories from Fat 165		(55%)
Amount Per Serving		%DV
	Total Fat 18.4g	28%
	Saturated Fat 7.0g	35%
	Monounsaturated Fat 7.9g
	Polyunsaturated Fat 0.8g
	Trans Fat 1.1g
Cholesterol 112mg		37%
Sodium 317mg		13%
Potassium 414mg		11%
Total Carbohydrate 8.0g		2%
	Dietary Fiber 0.5g	1%
	Sugars 1.2g
Protein 23.5g		47%
detailed view... how is this calculated?

Great Pumpkin Meatloaf

Recipe #325581 | 1¼ hours | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Cucina Casalingo
Sep 18, 2008

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)

SERVES 6 (change servings and units)

Ingredients

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
1/2 teaspoon seasoning salt
1 1/2 lbs ground beef
1/2 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.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Vegetables > Squash
Main Ingredient > Meat > Beef
Preparation > Time to Make > < 4 hours
Occasion > Holiday/Event > Non-Religious > Halloween
Occasion > Novelty
Dietary > Kid Pleaser

Featured Reviews for This Recipe

From: Cooks4_6

On Nov 1, 2009

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!

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From: Chef #1428315

On Oct 27, 2009

Pretty good. Made the meatloaf very moist which is important to me as I have trouble eating dry foods. It's MUCH easier to cut the top off if you microwave the pumpkin a while first. I forgot the mustard coating on the inside or any seasoning at all.. and we still liked it. This will be a rerun at our house.

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From: Kamark

On Nov 15, 2008

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. Maybe it was my oven.

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From: Iss

On Nov 1, 2008

I made this for dinner tonight and thought it turned out really well! I did have to substitute rolled oats for the bread crumbs since I forgot them at the store. My pumpkin was a little bigger than the one in the recipe so I just baked it a little longer. The wedges looked really neat on the dinner plates! I am pleased with this and will make it again!