Pumpkin and potato roll with ham and cheese or pumpkin and potato meatloaf, an easy and tasty pumpkin recipe and an original autumn recipe, perfect for the whole family like the potato roll stuffed with ham and cheese or the Potato roll with speck and cheese baked in the oven. Soft, creamy, indulgent and with a gooey center of ham and cheese, the pumpkin and potato meatloaf is a weeknight-saver perfect for any occasion. Easy to prepare and inviting, it can be a dish suitable even for little ones, who often don’t like pumpkin.
I make it often and even if my loved ones don’t particularly appreciate pumpkin, they just can’t say no to this pumpkin and potato meatloaf!
If you want to make it too, follow me in the kitchen — I’m sure you’ll love it. Before we get cooking, if you want to stay updated on new recipes you can follow my page Facebook and my profile Instagram.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 45 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the pumpkin and potato meatloaf
- 3 cups pumpkin (preferably Delica)
- 1.1 lbs potatoes
- 1/2 cup grated cheese (such as Grana or Parmesan)
- 2 eggs
- to taste salt
- to taste pepper
- to taste nutmeg
- 2/3 cup breadcrumbs
- 5.3 oz cooked ham
- 5.3 oz caciotta (mixed cheese) (or provola)
- to taste extra virgin olive oil
- to taste breadcrumbs
Tools
- Bowl
- Oven
- Microwave – optional
- Loaf pan plum-cake pan
- Parchment paper
- Potato ricer
Pumpkin and potato roll with ham and cheese: preparation…
For this recipe use pumpkins with a firmer flesh and less watery texture; Delica pumpkin is perfect. If you can’t find it, use butternut.
Cut it, take the portion you need, remove the seeds and fibers, place it on a baking dish and lightly salt.
Cook it in the microwave for 15–20 minutes or in a conventional oven at 356°F for about 40 minutes or until it becomes soft.
Once cooked, let it cool slightly and remove the skin, collecting the flesh in a bowl.
Cook the potatoes: place them in a pot with cold salted water, bring to a boil and continue cooking until they are soft, which may take 35–45 minutes.
To check doneness, use a skewer; if ready, turn off the heat and let them cool a few minutes.
Mash the pumpkin with a fork.
Peel the potatoes and mash them or pass them through a potato ricer.
Gather everything in a bowl and add the grated cheese, nutmeg, pepper, the eggs and a pinch of salt.
Mix and add the breadcrumbs to adjust the consistency.
If you are using a pumpkin other than Delica, you may need more of it.
Check the dough consistency: it should be soft but workable. Lay out a sheet of parchment paper, brush with oil and sprinkle with breadcrumbs.
Spread the mixture over it and form a rectangle about 14 inches long by 10 inches wide (roughly), you don’t need to be precise; you can judge by eye.
Spread the ham over the entire surface, leaving about 1 cm (around 1/2 inch) free on each side.
Then spread the cheese (I chose a fresh caciotta), leaving the top part of the rectangle free.
Roll the loaf using the parchment paper, form a cylinder and compact it with your hands.
Using the same parchment paper, transfer it to a loaf pan.
Sprinkle with breadcrumbs and score the top with a knife.
Bake in a preheated oven at 356°F for 30–35 minutes.
Remove from the oven and let it cool slightly before serving.
If you liked this recipe, also check out:
– Roasted pumpkin and potatoes with Herbes de Provence;
– Baked pumpkin cutlets without frying;
– Savory strudel with pumpkin and potatoes in puff pastry;
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