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Pumpkin & Cheese Stuffed Meatloaf

Meatloaf never tasted so good, stuffed with pumpkin / squash and cheese. Bake it with your favourite fall veggies to make a quick and easy dinner recipe.

stuffed meatloaf in a white pan with potatoes and carrotsPumpkin and Cheese Stuffed Meatloaf

Meatloaf is a big favourite in our house, from my Mom’s Best Meatloaf to a Classic Italian Polpettone. But I have to admit there is nothing like a stuffed meatloaf.

With the Fall weather coming it’s the perfect time to make a delicious Comfort dish and I think this Stuffed Meatloaf is the perfect place to start.

I decided to use a traditional Italian Meatloaf (Polpettone) as the meat base and I stuffed it with creamy gruyere cheese and of course some pureed pumpkin or you could use your favourite squash.

How to make Stuffed Meatloaf

  • In a large bowl mix together the ground beef, ground pork, egg, crumbled soaked bread, parmesan cheese, garlic, parsley, salt and pepper.

making the meat mixture for the stuffed meatloaf

  • Place half the mixture in a medium to large baking dish or loaf pan.
  • Place slices of cheese on top, then top with the cooked pumpkin and more slices of cheese. Spread the remaining meatloaf mixture on top.

stuffed meatloaf layering the pumpkin and cheese and topping with remaining meat

  • Bake until cooked, remove from oven and let sit 8 – 10 minutes before slicing and serving.

how to make stuffed meatloaf veggies mixed and in the baking pan with the meatloaf to bake

What is the best squash to cook with?

The best squash to cook with are Acorn squash, Buttercup squash, Butternut squash, Delicata Squash, Dumpling squash and Pumpkin squash. Maybe there are others that you prefer?

How to puree fresh pumpkin

I prefer to make my own pumpkin puree, probably due to the fact that I can’t get pureed pumpkin in the store in Italy.

In order to puree pumpkin you can either boil the skinned pumpkin, be sure to cut it into large chunks and cook until tender. Then drain and mash with a fork, potato masher or even puree with a blender.

making pumpkin puree in the pot to boil and cooked in a white bowl

Or another favourite is roasting the pumpkin in an oven. This is consider the best way to preserve the taste of the squash.

Cut the pumpkin into large pieces, remove the seeds but leave the skin on. Place the pumpkin, skin side down on a cookie sheet or baking dish.

Bake in a pre-heated 400F (200C) oven until tender. When it is cool enough to handle remove the pulp. Mash as above.

stuffed meatloaf on a white plate

Can Meatloaf be made ahead of Time?

The meatloaf can be made ahead of time, place the prepared meatloaf in the pan, cover with foil or plastic wrap and refrigerate for up to one day.

The meatloaf can also be frozen, either cooked or uncooked. Be sure to wrap it well and place in a freezer bag or container.

When ready to cook, thaw the loaf in the refrigerator overnight and cook as per the recipe.

upclose slice of stuffed meatloaf

What is the correct cooked temperature of Meatloaf?

The internal temperature of the meat should read 160,  at this temperature remove it from the oven and let it sit for about 8-10 minutes, the inside of the meat will continue to cook and reach the food safety temperature of 165.

Why add ground pork to a meatloaf recipe?

Adding some ground pork to the recipe helps to add fat and richness, both of which will help to improve the texture and taste.

So if you are looking for a new idea for a Meatloaf Recipe, why not give this tasty Stuffed Meatloaf a try. Buon Appetito!

sliced stuffed meatloaf on a white dish

sliced stuffed meatloaf on a white dish

Pumpkin & Cheese Stuffed Meatloaf

Rosemary Molloy
Meatloaf never tasted so good, stuffed with pumpkin / squash and cheese. Bake it with your favourite fall veggies to make a quick and easy dinner recipe.
Prep Time 20 minutes
Cook Time 45 minutes
Course Main Dish
Cuisine American/Italian
Servings 8 servings
Calories 319 kcal


  • 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

Other veggies of choice


    • Pre-heat oven to 350F (180C). Lightly grease a large baking dish or loaf pan.
    • Puree can either be made by boiling or roasting. Mash with a fork rather than puree in a blender.
    • In a medium bowl mix together ground beef, ground pork, crumbled bread, egg, parmesan cheese, minced garlic, parsley, salt and pepper.
    • 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.


    • 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!


    Calories: 319kcal | Carbohydrates: 8g | Protein: 18g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 88mg | Sodium: 330mg | Potassium: 322mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8056IU | Vitamin C: 4mg | Calcium: 246mg | Iron: 2mg
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