Real Recipes From Real Home Cooks ®

meatloaf stuffed pumpkin

Recipe by
David Herzog
Occidental, CA

This fantastic recipe I make frequently when pie pumpkins are in season. It makes a fantastic family meal ore even an great potluck dish. For Halloween I like to cut the pumpkin like a Jack o Lantern and the meatloaf inside makes it look a little gory for you Halloween fanatics out there. I make this recipe in an outdoor camp Dutch oven and use charcoal briquettes to cook this with but you can bake thin in your Dutch oven inside your home oven set at 350 degrees

yield 6 to 8
prep time 30 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For meatloaf stuffed pumpkin

  • 1 sm
    pie pumpkin, cleaned, will fit inside a 12”, deep, dutch oven
  • 1 1/2 lb
    ground beef
  • vegetable oil
  • 1/2 lb
    italian saausage
  • 1 md
    yellow onion, chopped
  • 1/2 tsp
    kosher salt
  • 1/4 tsp
    fresh ground black pepper
  • 1 Tbsp
    gaarlic and onion mrs. dash
  • 2 1/2 c
    cherios or shredded wheat (unsweetened)
  • 2
  • 1 can
    cream of celery soup
  • 1/4 tsp
    granulated garlic
  • 1 can
    italian seasoned tomato sauce

How To Make meatloaf stuffed pumpkin

  • 1
    Mix all ingredients in a bowl, except tomato sauce. Warm and oil a 12”, deep, Dutch oven.
  • 2
    Fill pumpkin with meat mixture and place filled pumpkin inside oven. Pour about 1 ½ c. water in oven and cover.
  • 3
    Bake about 1 to 1 ½ hours at 350 degrees F. until done. You can smell the flavors when done.
  • 4
    ***Judging temperature is an important skill that needs to be practiced when cooking with a Dutch oven. First off, use only name brands of charcoal. Once you find a brand that you like, stick with that brand. That way you become familiar with how it burns, how long the coals last, etc. When cooking in a Dutch oven, use the 2/3rds rule. The 2/3rds rule is not based on fractions of any number of coals. But, is short hand for figuring out how many coals to use for a 325o to 350o oven. Take the diameter of the oven for the bottom coals and subtract 2. So, if you have a 12” oven, take the diameter (12”), subtract 2 (10 coals). That’s the 2 in the 2/3rds rule. For figuring the number of coals for the top heat, again take the diameter of the oven and add 3. So, if you have a 12” oven, take the diameter (12”) and add 3 (15 coals). That’s the 3 in the 2/3rds rule. This rule works for any sized oven from 8” to 16”. To increase or decrease the temperature add or subtract 2 briquettes for a change of 25°. It is however, very important to know that coals should be placed around the circumference of the bottom and top of the Dutch oven so there are no hot spots and burning of food is kept to a minimum.