Stuffed Pumpkin Meatloaf

🧂 Ingredients

• 1 kg pink banana squash or jumbo squash
• 200 gr minced pork belly
• 300 gr minced veal

  lean
• 2 pcs whole eggs
• 100 gr milk
• 60 gr crusted stale bread

  diced
• 2 tbsp olive oil
• 35 gr diced onions
• 1-2 pcs chopped garlic cloves
• 40 gr diced carrots
• 35 gr diced white leeks
• 100 gr diced pumpkin
• 1 tbsp chopped parsley
• 1 tbsp chopped coriander
• 3-4 gr pumpkin spice mix
• 7.5 gr salt
• 1 gr ground white pepper
• 3 tbsp pumpkin seeds

Instructions

• 1 Mix the diced crusted stale bread with the milk and soak for 20 minutes.
• 2 Remove the seeds and cut out enough pumpkin to make place for the meat.
• 3 Season the squash with salt and pepper and wrap in aluminium foil. Dice the
  removed pumpkin and keep aside.
• 4 Pan-fry the onions, carrots and leek over medium-low heat for 3 minutes.
• 5 Add the garlic and the diced pumpkin and cook again for 5 minutes until all
  vegetables are soft and tender. Season the vegetable mix with salt and pepper
  and cool.
• 6 Combine the minced meats, salt, pepper, pumpkin spices and the eggs.
• 7 Add the panade and mix well.
• 8 Add the fresh herbs, pumpkin seeds and the cooked vegetables and combine.
• 9 Fill the squash cavity with the stuffing and bake for 25 minutes at 180°C, then
  60 minutes at 150°C to reach a core temperature at 62°C.
• 10 Remove from the oven and serve.

Nutrition Info