A delightful twist on traditional meatloaf, baked inside a pumpkin for a festive and flavorful presentation.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking from the start.
Cut the top off the pumpkin in a zigzag pattern and remove the seeds and stringy insides.
Save the seeds for roasting as a snack.
Place the pumpkin in a baking pan and add about 1 inch of hot water to the pan. Cover the pumpkin and pan with foil.
The water helps steam the pumpkin, making it tender.
Bake the pumpkin in the oven for 45 minutes, or until it begins to soften.
Check the pumpkin's tenderness with a fork.
Season the inside of the pumpkin with salt and pepper, then brush with honey mustard and sprinkle with brown sugar.
This step adds a sweet and tangy flavor to the dish.
In a mixing bowl, combine the egg, Worcestershire sauce, seasoning salt, ground beef, and bread crumbs. Mix well.
Mix gently to avoid overworking the meat, which can make it tough.
Spoon the meatloaf mixture into the pumpkin shell, packing it down lightly.
Leave a little space at the top to allow for expansion during cooking.
Return the filled pumpkin to the oven and bake, uncovered, for 45-60 minutes, or until the meatloaf is cooked through and the pumpkin is tender.
Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C).
Let the pumpkin rest for 5-10 minutes before slicing into wedges to serve.
Resting allows the juices to redistribute, making the meatloaf more flavorful.
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