The pumpkin and ricotta meatloaf is a tasty and original vegetarian main course, perfect for the autumn and winter seasons. The sweetness of the pumpkin combines with the delicacy of the ricotta to create a soft and flavorful mixture that becomes compact and golden in the oven with a melting heart. Easy to prepare, it can be served as a main dish on special occasions or as a light and colorful alternative to classic meatloaves. If you are looking for other vegetarian meatloaves, try the chickpea meatloaf, the vegetarian meatloaf with potatoes, the ricotta and zucchini meatloaf, or the lentil meatloaf.
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OTHER VEGETARIAN MEATLOAF RECIPES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 50 Minutes
- Portions: 6 People
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for making pumpkin and ricotta meatloaf
- Half delica pumpkin
- to taste dried rosemary and oregano
- to taste salt and pepper
- to taste extra virgin olive oil
- 10.5 oz fresh cow's ricotta
- 1 egg
- 3.5 tbsp butter
- 1.4 oz asiago cheese
- 1.1 oz parmesan cheese
- 2 tbsp breadcrumbs
Tools
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- Knife vegetable
- Baking Dish
Steps for making pumpkin and ricotta meatloaf
Wash the pumpkin well. Cut it in half and remove seeds and fibers. Season it with extra virgin oil, salt, and aromatic herbs and bake in a static oven at 350°F until it becomes soft. We will only need half of it.
When it has cooled down, collect the pumpkin pulp in a bowl, removing the peel. Add the ricotta and mash everything with a fork. If you want a finer mixture, mash everything with a potato masher. Adjust with salt and pepper, add an egg, soft butter, and grated parmesan cheese. Mix well.
Brush a sheet of parchment paper with extra virgin olive oil. Sprinkle with breadcrumbs. Pour the mixture and form a rectangle. Place a long piece of cheese in the center and, using the parchment paper, roll the mixture into a meatloaf shape.
Drizzle the meatloaf with a little oil and bake, wrapped in parchment paper, at 350°F, static, for 20-30 minutes. Remove from oven, discard the parchment paper, and serve hot with a melting heart.
Storage
Store in the fridge for a maximum of a couple of days.
