The pumpkin and potato meatloaf is a tasty and flavorful autumn main dish: a crunchy crust, a soft and stringy filling perfect for a family dinner or with friends. No meat in the pumpkin and potato meatloaf, a very simple vegetarian recipe to make. My advice is to use Delica pumpkin for this preparation, I find it tastier and, above all, its flesh remains drier and more compact, therefore perfect for the meatloaf.
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 6-8 people
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 18 oz pumpkin (cleaned)
- 10.5 oz potatoes (peeled)
- 1 small egg
- 2 tbsps breadcrumbs
- 2 tbsps grated Parmesan cheese
- 2.5 oz scamorza cheese
- 4.2 oz mushrooms
- to taste nutmeg
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Casserole
- 1 Potato Masher
- 1 Bowl
- 1 Pan
- 1 Loaf Pan 10 x 4.3 inches
- 1 Oil Sprayer
Steps
Cut the pumpkin into cubes, place it on a baking sheet lined with parchment paper and bake at 356°F for 30 minutes. The cubes should be soft (try inserting a fork which should go in easily), dry, and not watery. Boil the potatoes and let them cool slightly. Pass both the potatoes and pumpkin through a potato masher, collecting them in a bowl. Add the breadcrumbs, Parmesan, salt, and nutmeg. Mix everything well to combine the mixture and let it rest for 20 minutes. Clean and cook the mushrooms. Let them cool. Cut the scamorza into cubes. Line a loaf pan with parchment paper and place 3/4 of the pumpkin mixture on the base and sides. Add the mushrooms and scamorza cubes in the center and cover with the remaining mixture. Sprinkle the meatloaf with a little Parmesan and breadcrumbs, add a drizzle of oil (I prefer using the sprayer) and bake in a preheated oven at 392°F for 35/40 minutes. Once ready, let it cool slightly before slicing to avoid crumbling.
Notes
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