I confess: I don’t really like meatloaf. However, never before have I had a Harvest Turkey Meatloaf Baked in a Pumpkin with Spiced Cranberry Sauce. If you don’t like meatloaf (or even if you do) you must try this.
With pumpkin as the backdrop to my meatloaf, I knew I could come up with a winning autumn concoction. Turkey, of course, not only because it screams fall but also because I’m not sure I have ever even bought ground beef. Lots of fresh herbs from the end of my garden – rosemary, sage and thyme. Mushrooms and onions for bulk. And cranberry sauce on top would make it perfect. The only other thing it needed was a splash of balsamic vinegar in the meatloaf to compliment the rosemary and cranberries.
Harvest Turkey Meatloaf Baked in a Pumpkin
3-4 lb sugar pumpkin, seeds removed (the weight of my pumpkin was 3.25lbs; after I removed the seeds and stem, it was 2.5lbs and that is what I used to calculate nutrition)
1 lb ground turkey
1 medium onion, diced
1/2 cup diced celery
2 cloves of garlic, minced
1 cup chopped mushrooms
chopped fresh rosemary, sage & thyme (I used about 1/4 cup total)
freshly ground salt & pepper
1/4 cup balsamic vinegar
1/2 cup oatmeal
1/4 cup nonfat milk
Cut the stem from the pumpkin and reserve. Scoop out all the seeds and stringy flesh.
Saute the onion and celery together in a skillet coated with nonstick cooking spray over medium heat. Cook for about 10 minutes. Add mushrooms and cook 5 minutes more. Add garlic, fresh herbs, salt & pepper; cook 1 minutes more. Remove from heat and stir in balsamic vinegar. Cool.
Beat the egg with the milk. Combine with turkey, oats, and onion mixture and mix well. Stuff the mixture inside the pumpkin and replace the top. Bake at 350 for 95-120 minutes. The pumpkin should be tender and the meatloaf cooked through. Let rest for 5-10 minutes before slicing into wedges to serve. (Note, there will be some liquid released from the meat that you will need to pour off.) Serve with spiced cranberry sauce if desired. Makes 4 servings.
Serving size: 1/4 of pumpkin
Servings Per Recipe: 4
Amount Per Serving
Total Fat: 10.2 g
Cholesterol: 133.4 mg
Sodium: 232.1 mg
Total Carbs: 31.8 g
Dietary Fiber: 3.4 g
Protein: 29.5 g
Spiced Sugar-Free Cranberry Sauce
1 package (12 oz, or 3 cups) fresh cranberries
1/2 cup granulates sugar substitute
1 tsp corn starch (this functions as a thickening agent, since sugar substitute does not have the same “gel”-ing properties of sugar
1/2 cup water
dash each of cinnamon, nutmeg, and ginger
Stir together cornstarch, sugar substitute and water in a medium sauce pan until dissolved. Add cranberries and bring to a boil, stirring constantly. Add seasonings, reduce heat and simmer for about 10 minutes until skins are popped and berries are softened. Chill for 3 hours before serving. Makes 2 cups.
Serving size: 1/4 cup
Servings Per Recipe: 8
Amount Per Serving
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 0.1 mg
Total Carbs: 5.8 g
Dietary Fiber: 1.7 g
Protein: 0.0 g