Pumpkin meatloaf: the recipe for the second vegetarian dish with a stringy heart

He pumpkin meatloaf it is a light and tasty dish, with typically autumnal aromas, very simple to make. Variation of the classic recipe based on minced meat, it is perfect to bring to the table for lunch Sunday with family or alone cena with vegetarian guests. For the preparation we start from the pumpkin, to be chosen preferably in the Delica variety which, with a dry and compact pulp, will guarantee a homogeneous filling and an irresistible nutty aftertaste.

Once sliced ​​and baked, just puree it, toss it in a bowl with the boiled potatoes crushed, the egg, the grated parmesan, the breadcrumbs, salt, pepper, thyme and nutmeg, and model with the mixture obtained a meatloaf to be stuffed with the heart of sautéed and diced mushrooms scamorza.

So you will get a according gourmet and stringy, with a crispy crust to gratin, thanks to the breadcrumb and parmesan finish, ideal to prepare in advance and to serve on the occasion of a convivial evening with friends or a aperitif a refreshment bar.

Before slicing the meatloaf, we suggest leaving it harden for a few minutes at room temperature: this way it will not collapse when cut and the yield will be impeccable. If you wish, you can enrich the filling with slivered speck or you can make several walnut-sized balls of the batter, fry in boiling seed oil and nibble on as a snack. treat finger food.

Learn how to make Pumpkin Meatloaf with a step-by-step procedure and tips. If you liked this recipe, try other pumpkin dishes:

How to Make Pumpkin Meatloaf

First, collect the potatoes in a saucepan filled with cold water and cook them until tender, pricking them with the tines of a fork. Meanwhile, cut the squash in half 1.

Using a spoon, remove the seeds and internal filaments 2.

Cut the pumpkin into fairly regular slices 3.

Place them on a baking sheet lined with parchment paper and bake at 160°C for about 40 minutes. 4.

Once the cooking time has elapsed, take the pumpkin out of the oven. 5.

Remove the skin 6.

Mash the pulp with the tines of a fork seven and let cool.

Once ready, drain the potatoes and peel them while still hot 8.

Puree them, gather them in a bowl and let them dilute 9.

Clean the mushrooms: remove the root part of the stem ten.

Gently dab them with a damp cloth 11.

Using a knife, remove the skin 12.

Thinly slice the mushrooms 13.

Heat the oil in a frying pan, add the mushrooms and cook them with a pinch of salt 14.

Pour the now hot pumpkin into the bowl with the potatoes 15.

Add the breadcrumbs 16.

Add the grated parmesan 17.

Incorporate the egg 18.

Salt and sprinkle with a turn of the pepper mill 19.

Add a little grated nutmeg 20.

Peeled Thyme Perfume 21.

Mix the ingredients well 22cover with transparent film and leave to harden in the refrigerator for half an hour.

After resting time, transfer three quarters of the dough to a sheet of baking paper 23.

Make a hollow in the center of the dough with the back of a spoon. 24.

Spread half of the sautéed mushrooms 25.

Add the diced scamorza cheese 26.

Cover with the remaining mushrooms 27.

Close with the rest of the dough 28.

Compact the meatloaf with your hands 29.

Roll it up using the parchment paper 30.

Once the characteristic cylindrical shape has been given to the meatloaf, arrange it with all the parchment paper in a 25×11 cm (31) loaf tin.

Flatten it slightly with your hands 32.

Sprinkle the pumpkin meatloaf with the grated parmesan 33.

Sprinkle with breadcrumbs 34.

Drizzle with extra virgin olive oil 35 and bake at 180°C for about 40 minutes. Once the time has elapsed, raise the temperature to 200°C and leave to brown until a light crust forms on the surface.

Once cooked, take the meatloaf out of the oven and let it rest for a few minutes. 36.

Unmold the meatloaf, cut into slices 37 and serve hot and bubbly.

storage

Pumpkin Meatloaf will keep in the refrigerator, in an airtight container, for 2 days massive.