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Ingredients
tender pumpkin
700 gr
potatoes
350 gr
Mushrooms
200 gr
Scamorza
150 gr
Breadcrumbs
70 gr
Grated Parmesan cheese
40 gr
large egg
1
Extra virgin olive oil
2 THE
Timo
2 branches
nutmeg
qb
sale
qb
Baby
qb
In conclusion
Grated Parmesan cheese
1 tablespoon
Breadcrumbs
1 tablespoon
Extra virgin olive oil
qb
Pumpkin meatloaf is a light and tasty dish with typical autumn flavors that is very easy to prepare. A variation of the classic minced meat recipe, it is perfect for Sunday lunch with the family or for a dinner with vegetarian guests. To prepare it, we start with the pumpkin, preferably the Delica variety, whose dry and compact pulp guarantees a uniform filling and an irresistible nutty aftertaste.
Once it is sliced and cooked in the oven, simply mash it to a puree, mix it in a bowl with the mashed potatoes , egg, grated Parmesan, breadcrumbs, salt, pepper, thyme and nutmeg and form it with the mixture. You will get a meatloaf that will be stuffed in the heart with sautéed mushrooms and diced scamorza .
You will thus obtain a delicious and succulent second course with gratin and crispy crust, thanks to the refinement with breadcrumbs and Parmesan, ideal to prepare and serve on the occasion of a convivial evening with friends or an aperitif from the buffet .
Before you cut the meatloaf into slices, we recommend that you let it set for a few minutes at room temperature so that it doesn’t fall apart when you cut it and the yield is perfect. If you want, you can enrich the filling with bacon cut into strips or form lots of walnut-sized meatballs from the dough, which you can fry in boiling pumpkin seed oil and nibble as delicious finger food .
How to prepare pumpkin meatloaf
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