Easy oven-baked pumpkin meatloaf with mushrooms and melty scamorza

Name: Easy oven-baked pumpkin meatloaf with mushrooms and melty scamorza
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 6
Cuisine: En
Ingredients: 1 lb 3 oz pumpkin (cleaned); 10 oz potatoes; 7 oz button mushrooms; 1 egg; 1/3 cup grated Parmesan cheese; 1/3 cup breadcrumbs; 4 oz smoked scamorza cheese; 1 clove garlic; Extra-virgin olive oil, as needed; Salt, as needed; Pepper, as needed; Dried rosemary, as needed; Nutmeg, as needed (optional)

Main Dish

Easy

1 h 30 m

227 Kcal

Pumpkin meatloaf with mushrooms and scamorza is an easy, flavorful vegetarian main course, perfect for fall lunches and dinners. Made with a soft pumpkin and potato mixture, enriched with Parmesan and breadcrumbs for a firm texture, it is stuffed with sautéed mushrooms and smoked scamorza, which melts during cooking to create an irresistibly gooey center. Baked in a loaf pan, it develops a golden, crispy crust that encloses a creamy, rosemary-scented filling. This mouthwatering, eye-catching vegetarian dish is perfect served warm as an alternative to classic meatloaf.

Materials

Loaf pan, 9 x 6 inches (23 x 15 cm)
Cutting board
Parchment paper
Baking sheet
Knife
Frying pan
Pot

Preparation

Preparation30 min

Waiting time15 min

Cook time45 min

Preheat the oven to 390°F/200°C. Cut the squash into cubes and arrange them on a baking sheet with baking paper. Season with oil, salt, pepper, and rosemary. Bake for 25 minutes, stirring halfway through cooking, until tender and slightly caramelized. Allow to cool.
Peel the potatoes and cut them into cubes. Cook for 15-20 minutes, drain and mash while still hot. Allow to cool.
Clean the mushrooms and cut them into slices. Heat oil with a clove of garlic in a pan, add mushrooms and cook for 10 minutes, until they have released and absorbed water. Remove garlic, season with salt and pepper and let cool.
Mash the warmed pumpkin in a large bowl.
Combine mashed potatoes, egg, Parmesan cheese, salt, pepper and nutmeg. Mix until smooth.
Incorporate the breadcrumbs a little at a time and mix well.
Cover the bowl with plastic wrap and let the mixture firm up in the freezer for 10-15 minutes.
Roll out about ¾ of the dough on parchment paper, forming a rectangle with a hollow in the center.
Stuff with mushrooms and diced scamorza cheese.
Cover with the remaining mixture and compact it with your hands.
Roll it up in the parchment paper like a candy, sealing the ends tightly.
Transfer to a loaf pan, trim off the excess parchment paper, dust the surface with breadcrumbs, and drizzle with a little oil.
Bake at 350°F/180°C for 40 minutes. Raise the temperature to 390°F/200°C and continue for 5-7 minutes to brown the surface.
The pumpkin meatloaf is ready!

Rate this recipe

Excellent !!! Very good Good so so Not good

Observations

How to store and freeze pumpkin meatloaf
Once cooked, let the meatloaf cool completely, then store it in the refrigerator, tightly covered, for 2-3 days. You can also freeze it: cut it into slices, wrap them in plastic wrap and place them in a freezer bag. This way it will keep for up to 2 months. For best results, thaw it in the refrigerator and warm it in the oven before serving.

Can pumpkin meatloaf be cooked in an air fryer?
Yes, you can cook pumpkin meatloaf in an air fryer. Place it in the air fryer basket lined with parchment paper, brush it with a little oil and cook at 350°F/180°C for about 30-35 minutes. In the last 5 minutes, raise the temperature to 390°F/200°C to get a golden, crispy surface. Check that the center is cooked through before serving.

How do you make a firm pumpkin meatloaf without meat?
To make a firm pumpkin meatloaf that is easy to slice, mix boiled and mashed potatoes, Parmesan cheese and breadcrumbs into the pumpkin mixture. These ingredients help bind and give structure to the mixture, naturally replacing meat and making the recipe perfect for those following a vegetarian diet.

What is the secret to a perfectly gooey center in pumpkin meatloaf?
Use smoked scamorza cheese cut into cubes or strips to create a gooey center. During cooking, the scamorza melts, creating a creamy, flavorful filling that contrasts with the crispy outer crust and makes the meatloaf irresistible.

How do you prevent pumpkin meatloaf from falling apart during cooking?
To prevent the meatloaf from falling apart, let the mixture firm up in the freezer for 10-15 minutes before shaping it. Then wrap it tightly in parchment paper and compact it with your hands, sealing the edges. This helps it keep its shape during baking and results in perfect slices for serving.

Why is it recommended to cook the pumpkin separately before preparing the mixture?
Roasting cubed pumpkin with extra-virgin olive oil, salt, pepper and rosemary allows the flesh to caramelize slightly, intensifying the flavor and reducing excess water. This makes the mixture drier and easier to work with, preventing the meatloaf from becoming too soft.

How do you get a crispy crust on pumpkin meatloaf?
Before baking, dust the surface with breadcrumbs and drizzle with a little extra-virgin olive oil. In the last 5 minutes of baking, raise the temperature to 390°F/200°C to create a golden crust.