Description
Craft a festive pumpkin shaped meatloaf fall recipe! This hearty dish, topped with a tangy glaze, brings warmth and whimsy to your autumn table. So easy!
Ingredients
Scale
- Meatloaf Base:
- 1.5 lbs ground beef (80/20 blend)
- 1/2 cup Panko breadcrumbs
- 1/4 cup whole milk
- 1 large egg
- 1/2 cup finely diced onion
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp dried sage
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- Pumpkin Glaze:
- 1/2 cup ketchup
- 2 tbsp brown sugar (packed)
- 1 tbsp apple cider vinegar
- Finishing Touches:
- 1 small piece green bell pepper (for stem, about 1 inch long)
Instructions
- Mix It Up, Baby:: Alright, first things first! Grab a big bowl, because we’re getting our hands dirty. Toss in your ground beef, those Panko breadcrumbs, the whole milk, egg, diced onion, minced garlic, Worcestershire sauce, dried sage, dried thyme, salt, and pepper. Now, this is where the magic happens: get in there with your hands! Mix it all together gently until everything’s just combined. Don’t overmix, though, or your meatloaf will be tough, and we don’t want a rubbery pumpkin, right?
- Shape That Pumpkin:: Next up, grab a baking sheet and line it with parchment paper for easy cleanup – trust me on this one. Now, gently form your meat mixture into a round, pumpkin-like shape right in the center of the sheet. It doesn’t have to be perfect, that’s the beauty of homemade! Then, using the back of a knife or a skewer, gently press lines from the top center to the bottom center, all around, to create those iconic pumpkin ridges. I always tend to press too hard, making giant divots, oops, but it still bakes up fine!
- First Bake & Glaze Prep:: Pop your pumpkin-shaped meatloaf into a preheated oven at 375°F (190°C) for about 30 minutes. While that’s doing its thing, let’s whip up that glorious glaze. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar until it’s all smooth and lovely. This part always smells so good, like a sweet and tangy promise of deliciousness to come.
- Glaze and Bake Again:: After the initial 30 minutes, carefully pull the meatloaf out of the oven. Now, generously brush about half of that beautiful glaze all over your meatloaf pumpkin. Get it into all those ridges! Then, send it back into the oven for another 20-25 minutes, or until the internal temperature reaches 160°F (71°C) on a meat thermometer. This is where the glaze really starts to caramelize and get glossy, honestly, it’s just stunning.
- Rest and Top:: Once it’s done, take your gorgeous pumpkin shaped meatloaf fall recipe out of the oven and let it rest for at least 10 minutes. This is super important! It lets the juices redistribute, ensuring a tender, flavorful slice every time. While it’s resting, you can warm up the remaining glaze if you want to serve it on the side. I usually just leave it as is, but a little extra glaze never hurt anyone.
- The Green Stem Finish:: Almost there! To really sell that pumpkin look, take a small piece of green bell pepper (or a sprig of fresh rosemary, if you’re feeling fancy) and gently insert it into the top center of your meatloaf to act as the stem. It’s such a simple touch, but it makes all the difference in presentation. Now, slice it up and watch everyone ooh and aah over your festive creation!