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Pumpkin Meatloaf with BBQ Glaze

Pumpkin Meatloaf with BBQ Glaze

Tonight I went to a spin class with a good friend of mine, who has her own blog. And I knew, that when I got home, I would be starving.

That’s why I decided to make a meatloaf. So easy, so good. And with a little help from my boyfriend (who simple put it in the oven for me at the correct time), it was almost ready, when I got home, exhausted and spent.

All it took was a bit of prepping, which I did in the afternoon. I combined all of the ingredients and put the loaf in a loaf pan, so it was only a matter of putting it in the oven.

I usually make my meatloaves after a recipe over at A Feast for the Eyes. She named the recipe The very best meatloaf recipe. I promise! – and it never disappoints You need to try that one out as well. This time, though, I had a little pumpkin purre left over from when I made my Pumpkin Granola with Berries and Quinoa, so I decided to make a pumpkin meatloaf. I love cheese in my meatloaf and also had some basil, that needed to be used, and it worked well in the dish. It was SOOOOOOO good!

I served it with brocolli tossed with a bit of garlic oil and simple, organic tomatoes. Look at the color of the meat loaf!

Pumpkin Meatloaf 2013-10-21 21:52:19 Serves 4 Delicious pumpkin meatloaf with amazing glaze


Prep Time
15 min

Cook Time
1 hr

Total Time
1 hr 15 min

For the meatloaf

  • 1 Tbsp olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 large eggs
  • ½ cup milk
  • 1/2 cup pumpkin puree
  • 2 tsp dijon mustard
  • 1 tsp hot sauce
  • 1/2 cup fresh parsley, minced
  • 1/2 cup fresh basil, minced
  • Salt and freshly ground pepper
  • 2 cups bread crumbs
  • 1/2 pound ground veal
  • 1/2 pound pork
  • 1/4 cup cheddar, grated
  • 1/4 cup mozarella, grated

For the BBQ glaze

  • ½ cup ketchup
  • 3 tbsp muscovado sugar
  • 1 Tbsp apple cider vinegar


  • Preheat oven to 180 degrees Celsius (350 degrees F.)
  • Cook the onion and garlic in the olive oil for about 5 minutes in a skillet.
  • In a large bowl, whisk the eggs, milk, pumpkin puree, mustard, and hot sauce together. Add parsley, basil, salt, and pepper. Add bread crumbs and make sure, they’re soaked well.
  • Add the pork, veal, cheddar, mozzarella and the cooked onions. Mix well.
  • Oil the loaf pan and add the meat mixture.
  • In a small bowl stir together ketchup, sugar, and vinegar. Brush meat with half of the ketchup glaze.
  • Bake in oven for about 1 hour. Internal temperature of loaf should be 70 degrees C. (160 degrees F)
  • Serve with the rest of the ketchup mixture as a dressing.