Turkey Meatloaf in a Pumpkin

by Laura Sherman & Evan May  20161009_1947481
Thursday Melrose Members

We made this recipe the other day and it was so delicious we wanted to share! Recipe is adapted from www.thekitchn.com, although we made a few small changes. We used the pumpkin and apples from the coop and it was easily enough food for four people.

One 6 inch pie pumpkin
2 tablespoons whole grain mustard
1 teaspoon brown sugar
1 tablespoon olive oil
1 medium onion, finely chopped
1 small Granny Smith apple, chopped
1 pound ground turkey
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 teaspoons thyme
1 large egg
1/4 cup dried cranberries
3/4 cup fresh breadcrumbs
1/2 cup grated Parmesan

Heat oven to 400 F. Cut a lid off the top of the pumpkin in a zigzag pattern. Clean pumpkin of seeds and stringy interior, replace the lid, and bake on a roasting dish or deep baking sheet for 1 hour in about an inch of water. Remove the pumpkin from the oven and let it cool. Once cool, coat the inside with the mustard and brown sugar.

While the pumpkin is baking, heat the olive oil in a skillet over medium heat. Add onion, celery, and apple and cook until just softened. Remove the skillet from heat and combine contents with remaining ingredients in a medium bowl.

Stuff meatloaf mixture into pumpkin, leaving an inch of space at the top. Place the lid on top and bake tat 400 F for 1 hour.

Let stand for 15 minutes before slicing and serving.