The pumpkin makes this meat loaf very moist. It's good cold in sandwiches, too, and provides an additional source of beta carotene from the pumpkin.
1 cup soft bread crumbs (about 1 1/2 slices)
1/4 cup milk
1 pound ground beef
1/2 cup cooked, mashed pumpkin or canned pumpkin
1 egg
1 onion, chopped
1/4 cup finely chopped celery
1 teaspoon salt
Pepper to taste
1 teaspoon dry mustard
Soak bread crumbs in milk. Add remaining ingredients, blend thoroughly. (We used fresh pumpkin, which we pricked with a fork, then microwaved whole, then peeled and pureed in the food processor.) Place mixture in a loaf pan. Bake at 350 degrees for 1 hour. Serves 4.
Carolyn Beinlich, Triple B Farms
Thursday, October 07, 1999
