Description
This pumpkin shaped meatloaf fall recipe brings warmth and flavor. A hearty, comforting dinner that’s perfect for autumn gatherings.
Ingredients
Scale
- The Meatloaf Base:
- 2 lbs ground beef (80/20)
- 2 large eggs
- 1/2 cup Panko breadcrumbs
- 1/2 cup whole milk
- Flavor & Binder Crew:
- 1/2 yellow onion, finely minced
- 3 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- The Spiced Glaze:
- 1/2 cup ketchup
- 2 tbsp light brown sugar
- 1 tbsp Dijon mustard
- Garnish & Serving Fun:
- 2 tbsp fresh parsley, chopped
- 2–3 strips green bell pepper (for stem, optional)
Instructions
- Mix the Meatloaf Base:: In a large mixing bowl, gently combine your ground beef, eggs, breadcrumbs, and milk. This is where you want to be careful not to overmix; nobody likes a tough meatloaf! Add your finely minced onion, garlic, Worcestershire sauce, salt, and pepper. I usually get my hands in there for this part; it’s the best way to ensure everything is evenly distributed. Don’t forget to season well, because a bland meatloaf is a sad meatloaf. You’ll feel the mixture start to come together, losing that initial stickiness.
- Shape Your Pumpkin Shaped Meatloaf Fall Recipe:: On a parchment-lined baking sheet, shape the meat mixture into a round, slightly flattened pumpkin shape. This is where you can get creative! I usually go for a sturdy, plump pumpkin. Now, for the magic: use the back of a knife (or even a skewer) to gently press indentations from top to bottom, mimicking the ridges of a pumpkin. Don’t cut all the way through, just enough to make those lovely lines. This step is honestly so fun; I always get a kick out of seeing it come to life.
- Whip Up the Signature Glaze:: In a small bowl, whisk together the ketchup, brown sugar, and Dijon mustard until smooth. This glaze is what gives our pumpkin shaped meatloaf fall recipe its beautiful color and that tangy-sweet kick. Don’t worry if it looks a little thick; it’ll spread perfectly. I used to just pour ketchup straight on, but this glaze? Game changer. It really elevates the whole dish, trust me on this one!
- Glaze and Bake Your Pumpkin Shaped Meatloaf Fall Recipe:: Generously brush about half of the prepared glaze over your pumpkin-shaped meatloaf. Make sure to get it into those ridges! Pop it into a preheated oven at 375°F (190°C) and bake for 45 minutes. You’ll start to smell that amazing aroma filling your kitchen—that’s when you know it’s really cooking! I always peek in at this point, just to admire its transformation. This first bake sets the shape and starts to develop those rich flavors.
- Second Glaze and Finish Baking:: After 45 minutes, pull the meatloaf out of the oven. Carefully brush the remaining glaze all over the meatloaf, ensuring a nice, even coating. If you’re using them, now’s the time to insert a few strips of green bell pepper at the top for that realistic pumpkin ‘stem’. Return it to the oven and continue baking for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C). The glaze should be beautifully caramelized and bubbly, and your kitchen will smell like pure autumn goodness!
- Rest and Garnish Your Pumpkin Shaped Meatloaf Fall Recipe:: Once baked, remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing. This resting time is crucial; it allows the juices to redistribute, ensuring a super moist and flavorful meatloaf. If you slice it too soon, all those delicious juices will run out, and we don’t want that! Garnish with fresh chopped parsley for a bright finish. It should look like a golden-brown, festive pumpkin, ready for its close-up!