Saturday, November 10, 2012
Yesterday I made the Crockpot Pumpkin Meatloaf that SABLENESS posted in her blog. www.sparkpeople.com/mypage_public_jo
Here is how it looked:
The presentation is magnificent, as you can see. However, as SABLENESS said, it is tricky to get it out of the cooker as the pumpkin becomes soft. It was cooked all the way through, no worries about the meatloaf, and the pumpkin produced enough water to cook the dish well without any added water.
As for the taste, the pumpkin is perfect and tastes interestingly of the meatloaf. The pumpkin skin was, surprisingly, soft enough to eat. Since some of the flavor is leached out of the meatloaf into the pumpkin, I found myself wishing I had made my meatloaf a bit peppier than normal and used less oats in it. (I used my own go-to meatloaf recipe.)
Definitely will make this again, it would make a fantastic dish for company. Super easy and economical way to use up those "decorative" pumpkins after the holiday.
I was extremely surprised how hard it was to find a pumpkin the right size - seemingly after Halloween most of the pumpkins just vanish into thin air from the stores. I assumed they would be there until Thanksgiving because there were piles and piles of them! Next year I'll be at the store the morning after Halloween and stock up before they toss them out.
Edited to add:
If you don't have a slow cooker, you can bake it in the oven too! 400 F for 45-60 minutes in a dish with 1 inch of water according to this recipe.