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Pumpkin-topped meatloaf

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Put a spin on a traditional icon with this Pumpkin-topped meatloaf recipe. Full of flavour and with a creamy golden topping, this is a dish of delicious splendour.

  • Serves4
  • Cook time1 hour 10 minutes
  • Prep time30 minutes, (+ 10 mins standing time)
Pumpkin-topped meatloaf

Ingredients

  • 1 large brown onion, grated
  • 3 garlic cloves, crushed
  • 1 tbs fennel seeds
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 500g pork mince
  • 500g Coles Australian 4 star Beef Mince
  • ⅔ cup (70g) dried breadcrumbs
  • ⅓ cup (80ml) tomato sauce
  • ½ cup (75g) chopped sun-dried tomatoes
  • ¼ cup chopped flat-leaf parsley
  • 400g pumpkin, peeled, grated
  • 1 tbs plain flour
  • 1 tbs chopped flat-leaf parsley
  • 1 Coles Australian Free Range Egg, lightly whisked, extra
  • Olive oil spray
  • Mashed potato, to serve

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Grease an 11cm x 21cm (base measurement), 6cm-deep loaf pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.
  2. Step 2

    Combine onion, garlic, fennel, egg, pork mince, beef mince, breadcrumbs, tomato sauce and sun-dried tomato in a large bowl. Season. Press into the prepared pan. Bake for 30 mins.
  3. Step 3

    Combine pumpkin, flour, parsley and egg in a bowl. Season. Carefully place pumpkin mixture on top of meatloaf. Spray with oil. Bake for 40 mins or until cooked through. Stand in the pan for 10 mins. Lift out onto a serving plate. Slice and serve with mash potato.

    Pumpkin-topped meatloaf

    Pumpkin-topped meatloaf
    • Serves4
    • Cook time1 hour 10 minutes
    • Prep time30 minutes, (+ 10 mins standing time)
    Ingredients
    • 1 large brown onion, grated
    • 3 garlic cloves, crushed
    • 1 tbs fennel seeds
    • 1 Coles Australian Free Range Egg, lightly whisked
    • 500g pork mince
    • 500g Coles Australian 4 star Beef Mince
    • ⅔ cup (70g) dried breadcrumbs
    • ⅓ cup (80ml) tomato sauce
    • ½ cup (75g) chopped sun-dried tomatoes
    • ¼ cup chopped flat-leaf parsley
    • 400g pumpkin, peeled, grated
    • 1 tbs plain flour
    • 1 tbs chopped flat-leaf parsley
    • 1 Coles Australian Free Range Egg, lightly whisked, extra
    • Olive oil spray
    • Mashed potato, to serve
      Description

      Put a spin on a traditional icon with this Pumpkin-topped meatloaf recipe. Full of flavour and with a creamy golden topping, this is a dish of delicious splendour.

      Method
      1. Step 1

        Preheat oven to 180°C. Grease an 11cm x 21cm (base measurement), 6cm-deep loaf pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.
      2. Step 2

        Combine onion, garlic, fennel, egg, pork mince, beef mince, breadcrumbs, tomato sauce and sun-dried tomato in a large bowl. Season. Press into the prepared pan. Bake for 30 mins.
      3. Step 3

        Combine pumpkin, flour, parsley and egg in a bowl. Season. Carefully place pumpkin mixture on top of meatloaf. Spray with oil. Bake for 40 mins or until cooked through. Stand in the pan for 10 mins. Lift out onto a serving plate. Slice and serve with mash potato.