Pumpkin & Cheese Stuffed Meatloaf

Ingredients

• 1/2 pound ground beef
• 1/2 pound ground pork
• 2 slices white bread (soaked in milk, then squeezed and broken into small pieces)
• 1 large egg
• 3 tablespoons parmesan cheese
• 1 clove garlic (minced)
• 2 tablespoons fresh parsley finely chopped
• 1/2 teaspoon salt
• 2 dashes pepper
• 5 ounces Gruyere/Fontina/Cheddar your choice (thinly sliced)
• 3/4 cups pumpkin puree (chunky rather than smooth)
• 4-5 small carrots peeled
• 2-3 medium potatoes cut medium sized pieces
• 3-4 tablespoons olive oil
• 1-2 sprigs rosemary (chopped)
• 1/2 -1 teaspoon oregano
• salt and pepper to taste

Instructions

1. 1

   Pre-heat oven to 350F (180C). Lightly grease a large baking dish or loaf pan.

2. 2

   Puree can either be made by boiling or roasting. Mash with a fork rather than puree in a blender.

3. 3

   In a medium bowl mix together ground beef, ground pork, crumbled bread, egg, parmesan cheese, minced garlic, parsley, salt and pepper.

4. 4

   Place half the meat mixture in the baking pan, top with half the sliced cheese, top with cooked pumpkin / squash, top with remaining cheese and remaining meat mixture.

5. 5

   --- FRESH VEGGIES FOR ROASTING ---

6. 6

   In a large bowl toss together the potatoes, carrots (or other veggies of choice), olive oil, rosemary, oregano, salt and pepper. Place the veggies around the meatloaf and bake for approximately 40-45 minutes or until meat is cooked. (Temperature 160F / 70C). Let sit 8-10 minutes before slicing and serving. If veggies are yet done, then raise the temperature and cook while meatloaf is resting. Enjoy!