turkey-pumpkin meatloaf
I was hungry for meatloaf and thought I had all of the ingredients on hand to make my old standby from Quaker Oats cookbook (which I make with turkey instead of beef). Lo and behold what I thought was tomato sauce lurking in the back of the pantry turned out to be something else. I didn't want to go out to the store and I dislike catsup in my meatloaf. I had a partial can of cooked pumpkin leftover from another recipe, so I decided to give it a try. Turned out very moist.
Blue Ribbon Recipe
If you are looking for a unique meatloaf for dinner, then look no further! Who would have thought to pumpkin in turkey meatloaf? The pumpkin flavor is subtle but makes this meatloaf really moist. This meatloaf recipe is so easy to make and your family will love it.
prep time
20 Min
cook time
1 Hr
method
Bake
yield
4 serving(s)
Ingredients
- 1 1/2 pounds ground turkey (use dark meat-breast is too dry)
- 1 cup canned pumpkin (not pie mix)
- 3/4 cup old-fashioned oats, uncooked
- 1 large egg, lightly beaten
- 1/4 cup dried onion flakes
- 1/3 cup grated Parmesan cheese
- 1 teaspoon garlic powder (not salt)
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
How To Make turkey-pumpkin meatloaf
-
Step 1Preheat oven to 350F. Coat a 8 x 4-inch loaf pan with nonstick cooking spray. -
Step 2In a large bowl, using your hands, combine all ingredients until well-blended.
-
Step 3Press mixture into loaf pan and bake 1 hour or until internal temperature reaches 160F. Remove from oven and let stand 5 minutes before slicing and serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes