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.
Servings: 4 Servings
Calories: 1047kcal
Ingredients
For the turkey meatloaf:
- 1 1/2 pounds ground turkey
- 1 cup seasoned breadcrumbs
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1/2 cup milk
- 1 large egg
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup ketchup for topping
- Fresh parsley chopped (for garnish, optional)
For the stuffed pumpkins:
- 4 mini pumpkins or squash
- 1 tablespoon olive oil
- 1/2 small onion chopped
- 2 cloves garlic minced
- 1 cup kale finely chopped
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans or walnuts
- 1 teaspoon dried thyme
- 1 cup 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