A pumpkin meatloaf perfect for your autumn dinner.
This has been the strangest pregnancy. I’ve craved completely different things than I did when I was pregnant with Liam. For example, with baby #1 all I wanted was:
- Sonic blasts with M&Ms
- Hot dogs
- and Ramen noodles.
Putting frozen peas into the Ramen noodles was my only way to eat vegetables. Fast forward to my pregnancy with baby #2 and all I want is:
Talk about contrast, eh? Now I can’t even look at dessert and all I want are raw fruits and vegetables. One thing I had been craving for a while was meatloaf. Another crazy random food, but when you want something bad enough, you figure out a way to make it work.
And since I don’t trust eating meatloaf anywhere but home (horrible school lunch meat nightmare?), I figured today’s the day I give meatloaf an autumn twist. I made a few batches to get the recipe just right.
As were were savoring this last loaf, I couldn’t help but fall in love with the flavors all over again. There’s sweet and spice throughout and the meatloaf is perfectly tender and moist. The hits of pumpkin, cinnamon and chili powder are perfection.
It’s a must make!
P.S. My picky toddler (yes, he only eats wheel shaped noodles, oatmeal and applesauce) LOVED it!
- 1 pound ground beef
- 1 (15 ounce) can pumpkin purée, divided (half for sauce)
- 1 egg
- 1/2 cup finely diced onions
- 1/4 cup finely diced celery
- 1/2 cup finely diced carrots
- 1 cup plain panko breadcrumbs
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon chili powder
- (sauce) 1 cup ketchup
- (sauce) 1 tablespoon worcestershire sauce
- (sauce) 2 tablespoons brown sugar
- (sauce) 1/2 teaspoon ground cinnamon
- (sauce) 1/2 teaspoon chili powder
- Preheat the oven to 350°F. Set out a loaf pan sprayed with oil and covered with either parchment paper or non-stick foil for easy removal.
- Combinethe beef, half of the can of pumpkin, egg, onions, celery, carrots, breadcrumbs, cinnamon, salt, pepper and chili powder together. Press down into the prepared loaf pan.
- In a separate bowl, combine the remaining half of the can of pumpkin and sauce ingredients (ketchup, worcestershire sauce, brown sugar, cinnamon and chili powder). Spread 3 tablespoons of the sauce over the loaf and bake for 65-70 minutes in loaf pan or until a digital instant thermometer reads 165°F.
- Spread another 3 tablespoons of the sauce on top of the meatloaf and allow it to sit in the pan for 10 minutes. Remove, slice and serve.
Note: You will have extra sauce, so make sure to use only clean spoons in the bowl. Don’t reuse your spreading spoon from the raw meatloaf. That way, you’ll have extra sauce for dipping or for using on your next hamburger!