Pumpkin and potato meatloaf baked with smoked provola and ham, an easy, quick and tasty pumpkin recipe and an autumn recipe you must try!
I should call this dish “how to sneak pumpkin into my kids’ meals,” because there’s no way: they hate pumpkin! I don’t give up though and since I love its aroma, when autumn arrives — and even a little earlier, at the end of September with still 93°F in the shade — my plates are full of orange dishes!
I made this pumpkin and potato meatloaf with smoked provola and ham inspired by the much-loved potato meatloaf with mortadella and cheese, to create a tasty recipe that would keep them from complaining too much. If it hadn’t been for that unmistakable orange color (which I adore), they might not even have realized pumpkin was a main ingredient. Still, despite their instinct to always complain, they devoured the meatloaf without leaving a single crumb.
Was it really that good? I think so! Enough chatter—let’s go to the kitchen and make it together. But first, if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 1 Hour
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to make the pumpkin and potato meatloaf
- 1 1/3 lb potatoes
- 1 1/8 lb pumpkin (delica or butternut)
- 1/2 cup breadcrumbs
- 2/3 cup cheese (Grana Padano or Parmigiano, grated)
- 2 eggs
- to taste salt
- to taste extra virgin olive oil
- to taste black pepper
- to taste nutmeg
- 5.3 oz smoked provola (scamorza affumicata)
- 5.3 oz cooked ham (prosciutto cotto)
Tools
- Pot
- Bowl
- Oven
- Microwave
- Parchment paper
- Loaf pan
Pumpkin and potato meatloaf with smoked provola and ham: preparation…
For this recipe use pumpkins with a firmer, less watery flesh; delica would be perfect. If you can’t find it, use butternut, which is what I used.
Cut it, take the portion you need, remove the seeds and fibers, and slice it.
Put the potatoes to cook: just place them in a pot with room-temperature water, salt it, bring to a boil and continue cooking until they are soft; this may take about 35 to 45 minutes.
Arrange the pumpkin slices in a microwave-safe dish, season with salt and cook at maximum power for 15 minutes or until the slices are soft.
If you don’t have a microwave, cook in a conventional oven at 356°F until the pumpkin is soft.
Remove from the oven, let cool slightly and remove the skin.
Mash the pumpkin with a fork.
Peel the potatoes and mash them or pass them through a potato ricer.
Slice the provola into sticks.
Mix the potatoes and pumpkin together, add the breadcrumbs, grated cheese, nutmeg, pepper and eggs, and work until you obtain a homogeneous mixture. Cover and set aside for ten minutes.
Assess the consistency of the dough: it should be soft but workable; if necessary, add more breadcrumbs.
Lay a sheet of parchment paper, brush with oil and sprinkle with breadcrumbs.
Spread the mixture over it and form a rectangle about a little over 1/2 inch thick, with the long sides about 14 inches and the short sides about 10 inches — you don’t need to be precise, you can go by eye.
Spread the ham over the entire surface, leaving about 1/2 inch free on each side.
Distribute the provola only at the base, leaving 2/3 of the base uncovered.
Roll the meatloaf up using the parchment paper, form a cylinder and compact it with your hands.
With the same parchment paper, transfer it to a loaf pan.
Brush with olive oil, sprinkle with breadcrumbs and score decoratively with the blade of a knife.
Bake in a preheated oven at 356°F for 30–35 minutes.
Remove from the oven and let cool slightly before serving.
You could serve it right away, but in that case it will be harder to slice.
Store the pumpkin and potato meatloaf in the fridge, well sealed in an airtight container, and consume after reheating.
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