Perfect Turkey Meatloaf & Roasted Stuffed Pumpkins

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This Turkey Meatloaf & Roasted Stuffed Pumpkin combo is the ultimate fall feast, bringing together savory flavors, satisfying textures, and a seasonal touch. The turkey meatloaf is light, juicy, and packed with flavor, while the baked stuffed pumpkins add a fun and festive element to your dinner table.

Turkey meatloaf and stuffed pumpkins

This meal is all about the cozy, comforting vibes of fall. Turkey meatloaf is a lighter, healthier alternative to the classic beef version, yet it’s just as flavorful. It’s seasoned with a perfect blend of herbs and spices, making it tender and juicy, without feeling heavy. The ketchup glaze on top caramelizes as it bakes, adding a sweet-savory contrast that makes the meatloaf irresistible.

The stuffed pumpkins are the perfect complement. Not only do they make for an eye-catching presentation, but they’re also packed with nutritious, flavorful ingredients like kale, cranberries, and walnuts.

Helpful Tips

  • Don’t Overmix the Meatloaf
    One of the secrets to a tender meatloaf is to mix the ingredients just until combined. Overmixing can result in a dense, tough texture. Use your hands or a spoon to gently fold everything together for the best results.
  • Choose the Right Pumpkins
    When picking mini pumpkins, look for ones that are firm with smooth skin and no soft spots. You want pumpkins that are small enough to serve individually but large enough to hold a generous amount of stuffing. Squash varieties like acorn or kabocha also work well if you can’t find mini pumpkins.
  • Get the Cheese Melty and Golden
    For the ultimate stuffed pumpkin experience, make sure the Gruyère cheese gets melted and golden on top. You can pop the pumpkins under the broiler for the last minute or two of baking to get that perfect cheesy finish.

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Turkey meatloaf and stuffed pumpkins

Perfect Turkey Meatloaf & Roasted Stuffed Pumpkins

This Turkey Meatloaf & Roasted Stuffed Pumpkin combo is the ultimate fall feast. The turkey meatloaf is light, juicy, and packed with flavor, while the baked stuffed pumpkins add a fun and festive side dish.
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Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 4 Servings
Calories: 1047kcal
Author: Laura Lynch

Ingredients

For the turkey meatloaf:

  • 1 1/2 pounds (680 g) ground turkey
  • 1 cup (120 g) seasoned breadcrumbs
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1/2 cup (118 ml) milk
  • 1 large egg
  • 2 tablespoons (30 ml) Worcestershire sauce
  • 1 teaspoon (1 g) dried thyme
  • 1 teaspoon (2 g) dried oregano
  • 1 teaspoon (6 g) salt
  • 1/2 teaspoon (1 g) black pepper
  • 1/4 cup (59 ml) ketchup for topping
  • Fresh parsley chopped (for garnish, optional)

For the stuffed pumpkins:

  • 4 mini pumpkins or squash
  • 1 tablespoon (15 ml) olive oil
  • 1/2 small onion chopped
  • 2 cloves garlic minced
  • 1 cup (21 g) kale finely chopped
  • 1/2 cup (61 g) dried cranberries
  • 1/2 cup (55 g) chopped pecans or walnuts
  • 1 teaspoon (1 g) dried thyme
  • 1 cup (132 g) gruyere cheese grated
  • Salt & pepper to taste

Instructions

  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, combine the ground turkey, breadcrumbs, onion, garlic, milk, egg, Worcestershire sauce, thyme, oregano, salt, and pepper. Mix until just combined; be careful not to overmix, as this can make the meatloaf dense.
  • Spray the loaf pan lightly with cooking spray then transfer the mixture to a loaf pan and shape it into a loaf. Alternatively, you can shape it by hand and place it on a baking sheet lined with parchment paper.
  • Brush the ketchup evenly over the top of the meatloaf for added flavor and moisture.
  • Bake for about 50-60 minutes, or until the internal temperature reaches 165°F (75°C).
  • Once cooked, remove the meatloaf from the oven and let it rest for about 10 minutes before slicing. This helps retain the juices. Garnish with fresh parsley if desired, and serve with your favorite sides.
  • Preheat oven to 375° F (190°C). Line a baking sheet with parchment paper.
  • Slice the tops off the pumpkins and scrape out the seeds. Coat the insides with olive oil and season with salt and pepper. Bake for 20 minutes.
  • Heat oil in a large skillet over medium heat. Add onion and cook for 3 minutes, then add garlic and cook for 30 seconds. Add kale, cranberries, walnuts and dried thyme. Cook for another 5 minutes. Add half the cheese and stir just to combine. Remove from heat.
  • Stuff pumpkins with the mixture, then top with the remaining gruyere cheese. Bake for another 8 minutes.

Video

Notes

  • One of the secrets to a tender meatloaf is to mix the ingredients just until combined. Overmixing can result in a dense, tough texture. Use your hands or a spoon to gently fold everything together for the best results.
  • When picking mini pumpkins, look for ones that are firm with smooth skin and no soft spots. You want pumpkins that are small enough to serve individually but large enough to hold a generous amount of stuffing. Squash varieties like acorn or kabocha also work well if you can’t find mini pumpkins.
  • For the ultimate stuffed pumpkin experience, make sure the Gruyère cheese gets melted and golden on top. You can pop the pumpkins under the broiler for the last minute or two of baking to get that perfect cheesy finish.

Nutrition

Calories: 1047kcal | Carbohydrates: 137g | Protein: 73g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 173mg | Sodium: 1601mg | Potassium: 5565mg | Fiber: 12g | Sugar: 58g | Vitamin A: 116921IU | Vitamin C: 134mg | Calcium: 794mg | Iron: 16mg

Before You Go

Since you made it to the end of this article, you might be interested in more tasty dinner combos. Here are a few more articles we think you might enjoy.

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