Pumpkin meatloaf is one of the main dishes featuring pumpkin, which I particularly love, not to mention my beloved stuffed pumpkin cutlets cooked in the air fryer. This meatloaf is very simple and quick to make, and I also cooked it in the air fryer, but you can bake it too. In this meatloaf, there’s no meat, just pumpkin and potatoes with a flavorful and gooey filling that pairs perfectly with the sweet pumpkin. You can serve it with a delicious and fresh salad or with sautéed mushrooms; in short, decide how you want to accompany this delight, but try it because it’s simply fantastic. Let’s see together what we need and how to prepare the pumpkin meatloaf with scamorza and speck.
TRY THESE DELICIOUS RECIPES
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Air Frying, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
PUMPKIN MEATLOAF WITH SCAMORZA AND SPECK COOKED IN AIR FRYER SIMPLE AND QUICK A FULLY AUTUMNAL RECIPE
- 18 oz pumpkin weighed with peel (I used butternut)
- 5 oz potatoes (weighed whole and with peel)
- 5 tbsp breadcrumbs
- 5 tbsp parmesan
- 1 egg
- 1 scamorza
- 3.5 oz speck
- extra virgin olive oil
- salt
- pepper
- breadcrumbs (for coating)
Tools
HERE’S WHAT I USED….
- 1 Loaf pan
Steps
HOW TO MAKE THE MEATLOAF
First, cut the pumpkin into pieces and cook it with the skin in a pot with water. When it is soft but not mushy, remove it from the heat, drain it, peel it easily, mash it with a fork, and let it cool. Do the same with the potatoes. Once both ingredients are ready, place them in a bowl and add all the other ingredients, mix well, and transfer everything onto a sheet of parchment paper with breadcrumbs, spread the mixture well, and add the scamorza and speck in the center, adjust according to your taste. Close it well and, with the help of parchment paper, form the meatloaf, wrap it well with parchment paper so the breadcrumbs stick well, place it in the loaf pan, and let it rest for at least 1 hour in the refrigerator. After resting, cook the meatloaf either in the air fryer as I did at 392°F (200°C) for about 20/25 minutes or in the oven at 356°F (180°C) for about 30 minutes. Remove from the oven and let it cool slightly, then slice and enjoy this delight!
HERE ARE SOME TIPS: YOU CAN ALSO PREPARE THE MEATLOAF THE DAY BEFORE, LET IT REST IN THE FRIDGE UNTIL COOKING TIME. YOU CAN USE ANY FILLING YOU LIKE
