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Savory Pumpkin Meatloaf

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This savory pumpkin meatloaf is a family favorite that combines the rich flavors of fall and winter with the traditional goodness of a hearty meatloaf. From HybridRastaMama.com

No fancy intro needed for this recipe! Basically, I took my favorite meatloaf recipe and kicked it up a notch by adding in some pumpkin. The results were AMAZING! This is a favorite recipe in the Hybrid Rasta house. We rarely have leftovers.

Enjoy this savory pumpkin meatloaf!

Oh, if you are looking for some pumpkin recipe ideas, check out all of my pumpkin recipes! There are some pretty awesome ideas there.

This savory pumpkin meatloaf is a family favorite that combines the rich flavors of fall and winter with the traditional goodness of a hearty meatloaf. From HybridRastaMama.com

Savory Pumpkin Meatloaf

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes

This savory pumpkin meatloaf is a family favorite that combines the rich flavors of fall and winter with the traditional goodness of a hearty meatloaf.

Ingredients

  • 1 pound ground turkey or beef
  • 1 tablespoon coconut oil
  • 1/2 onion, diced fine
  • 3 stalks celery, diced fine
  • 2 grated carrots, grated or diced fine
  • 1/4 cup pumpkin puree (check out how I make it
  • 1 1/2 teaspoons ground sage
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3 tablespoons dried parsley
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 2 eggs
  • 3/4 cup almond meal, or other gluten free breadcrumb
  • 1 1/2 tablespoons raw honey
  • 3 tablespoons dijon mustard

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a medium skillet, heat the oil to medium high heat and sauté the onion until translucent.
  3. Add the chopped celery, carrots, sage, nutmeg, cinnamon, parsley, salt and pepper. Cook just until done.
  4. Remove from heat.
  5. In a separate bowl, place the raw ground turkey/beef, eggs, and almond meal. Stir very well.
  6. Stir in the pumpkin.
  7. Add the vegetable-herb mixture and stir into the meat mixture.
  8. Oil or butter one large or two small loaf pans. Place the turkey mixture into the pans and spread evenly.
  9. In a separate bowl, mix the honey and mustard together to make a honey-mustard glaze. Mix well and drizzle over the meat in the pans. Spread evenly.
  10. Bake the meat loaf for 1 hour, 15 minutes. You will know when it is done because it will be firm in the center when you cut into it.

Notes

Substitutions:

  • Mustard and honey: Ketchup
  • Carrots: 1 grated zucchini
  • Almond meal: sunflower meal or any breadcrumbs

Recommended Products

Nutrition Information:
Yield: 8 Serving Size: 1/4 loaf
Amount Per Serving: Calories: 275Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 116mgSodium: 250mgCarbohydrates: 6gFiber: 3gSugar: 2gProtein: 22g

This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

© Jennifer
Cuisine: American / Category: Main Course Recipes
This savory pumpkin meatloaf is a family favorite that combines the rich flavors of fall and winter with the traditional goodness of a hearty meatloaf. From HybridRastaMama.com

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