Best 7 Meatloaf Stuffed Pumpkin Recipes

MEATLOAF STUFFED PUMPKIN

Steps:

• 1. Mix all ingredients in a bowl, except tomato sauce. Warm and oil a 12", deep, Dutch oven.
• 2. Fill pumpkin with meat mixture and place filled pumpkin inside oven. Pour about 1 ½ c. water in oven and cover.
• 3. Bake about 1 to 1 ½ hours at 350 degrees F. until done. You can smell the flavors when done.
• 4. ***Judging temperature is an important skill that needs to be practiced when cooking with a Dutch oven. First off, use only name brands of charcoal. Once you find a brand that you like, stick with that brand. That way you become familiar with how it burns, how long the coals last, etc. When cooking in a Dutch oven, use the 2/3rds rule. The 2/3rds rule is not based on fractions of any number of coals. But, is short hand for figuring out how many coals to use for a 325o to 350o oven. Take the diameter of the oven for the bottom coals and subtract 2. So, if you have a 12" oven, take the diameter (12"), subtract 2 (10 coals). That's the 2 in the 2/3rds rule. For figuring the number of coals for the top heat, again take the diameter of the oven and add 3. So, if you have a 12" oven, take the diameter (12") and add 3 (15 coals). That's the 3 in the 2/3rds rule. This rule works for any sized oven from 8" to 16". To increase or decrease the temperature add or subtract 2 briquettes for a change of 25°. It is however, very important to know that coals should be placed around the circumference of the bottom and top of the Dutch oven so there are no hot spots and burning of food is kept to a minimum.

TURKEY-PUMPKIN MEATLOAF

Steps:

• 1. Preheat oven to 350F. Coat a 8 x 4-inch loaf pan with nonstick cooking spray.
• 2. In a large bowl, using your hands, combine all ingredients until well-blended.
• 3. Press mixture into loaf pan and bake 1 hour or until internal temperature reaches 160F. Remove from oven and let stand 5 minutes before slicing and serving.

GREAT PUMPKIN MEATLOAF

Steps:

• 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.

MEATLOAF STUFFED PUMPKIN

Steps:

• Mix all ingredients in a bowl, except tomato sauce. Warm and oil a 12", deep, Dutch oven. Fill pumpkin with meat mixture and place filled pumpkin inside oven. Pour about 1 ½ c. water in oven and cover. Bake about 1 to 1 ½ hours until done. You can smell the flavors when done. Serves 6 to 8

MEATLOAF IN A PUMPKIN

Steps:

• Cut a "lid" out of the top of the pumpkin. Remove gunk and seeds inside. (Roast seed for snacking.
• Place pumpkin in an oven-proof dish with about an inch of water around it and bake for about an hour.
• In the meantime, combine the ground beef, onion, green pepper, egg, bread crumbs, and salt and pepper, and mix thoroughly with your hands. (OR better yet, use your own basic meatloaf recipe.).
• In a small bowl, combine brown sugar and prepared mustard. Add a small amount of water, if necessary, but keep it of paste consistency.
• Once the pumpkin has baked for about an hour, remove it from the oven. Let it cool somewhat, then spread the brown sugar and mustard mixture over all the inside surface of the pumpkin.
• Fill the pumpkin with the meatloaf mixture. Bake for another hour or until the meatloaf is done. Remove from oven, let set about 20 minutes, then slice into wedges and serve.

STUFFED PUMPKIN DINNER

Steps:

• Wash pumpkin; cut a 6-in. circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a large Dutch oven. Fill with boiling water to a depth of 6 in.; add 1/2 teaspoon salt. Cover and simmer for 30 minutes or until the pumpkin is almost tender but holds its shape. Carefully remove and drain well; pat dry. , In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain well. Cool slightly; place in a large bowl. Add rice, tomato sauce, ham, eggs, garlic, oregano, pepper, vinegar and remaining salt. , Place pumpkin in a shallow sturdy baking pan. Firmly pack beef mixture into pumpkin; replace top. Leaving pan uncovered, bake at 350° for 1 hour. Let stand for 10 minutes. Remove the top; if desired, use paper towel to remove excess moisture from top of meat. Slice pumpkin into wedges.

PUMPKIN STUFFED WITH EVERYTHING GOOD

Steps:

• Preheat oven to 350 degrees with a rack set in the center of the oven. Line a baking sheet with a nonstick baking mat or use a Dutch oven that is slightly larger in diameter than your pumpkin (in which case, you will need to serve your pumpkin from the Dutch oven, as it may stick, but it will keep its shape better this way).
• Using a sharp, sturdy knife, cut off top of pumpkin, working around the top with the knife inserted at a 45-degree angle to cut off enough to make it easy to work inside the pumpkin; reserve top. Remove seeds and strings from cap and pumpkin. Season inside of pumpkin generously with salt and pepper. Place on prepared baking sheet or in Dutch oven; set aside.
• In a large bowl, toss together bread, cheese, garlic, bacon, chives, and thyme until well combined. Pack into pumpkin; it should be well filled but not overstuffed. You may need to add some bread and cheese or some of the filling may not be necessary to use. In a small bowl, stir cream and nutmeg to combine. Pour over filling; filling should be moist but not swimming in cream -- you may need to use more or less accordingly.
• Place top on pumpkin and transfer to oven; cook until filling is bubbling and pumpkin flesh is tender, about 1 hour and 30 minutes. Remove top and continue baking until liquid is slightly evaporated and top of filling is browned, 20 to 30 minutes more.
• Carefully transfer pumpkin to a serving platter (or serve in Dutch oven, if using) and serve.