Heat the oven to 400°F. Cut a lid off the top of the pumpkin in a zigzag pattern. Clean pumpkin of seeds and stringy interior, replace the lid, and bake on a roasting dish or deep baking sheet for 1 hour in about 1 inch of water. Remove the pumpkin from the oven and let it cool. Once cool, coat the inside with the mustard and brown sugar.
While the pumpkin is baking, melt the butter in a skillet over medium heat. Add onion, celery and apple and cook until just softened. Remove the skillet from heat and combine its contents with the remaining ingredients in a medium bowl.
Stuff the meatloaf mixture into the pumpkin, leaving an inch of space at the top. Place the lid on top and bake at 400°F for 1 hour.
Let stand for 15 minutes before slicing and serving.
Note: When cooked in a pumpkin, this meatloaf doesn't develop the crusty outer layer that so many love. However, this is a delicious meatloaf without the pumpkin, too. Simply bake the meatloaf mixture in a loaf pan at 375°F for 45 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (940g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 455 (31%)|
|Amt Per Serving||% DV|
|Total Fat 50.6g||67 %|
|Saturated Fat 23.1g||116 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 580.9mg||179 %|
|Sodium 2177.8mg||75 %|
|Potassium 2098.4mg||55 %|
|Total Carbohydrate 111.7g||33 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 100.1g|
|Protein 138.4g||198 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1468
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