Pumpkin and Corn Infused Meatloaf

We don’t make Meatloaf very often, but when we do, we want to make sure it isn’t confusable with a TV dinner. We’ve got to great lengths to achieve this goal…even making “Beetloaf!” FOr this iteration, we defrosted a pack of ground venison and infused it with freshly frozen corn (that my mother-in-law processed in her annual corn bonanza) and freshly grated pumpkin! The resulting meatloaf was a big hit, and even my sous chef (not normally a meatloaf person) finished everything on his plate!

To complete the unabashed pumpkinification of our meal, we spread some of our Homemade Pumpkin BBQ Sauce over our meatloaf slices, and we served it with our Pumpkin Tots and some (non-pumpkin based) peas.

Time: 75 Minutes


  • 1 Pound Ground Meat of your Choice. We used Venison
  • 1/4 Medium Fresh Pumpkin
  • Corn
  • Onion. We used Red.
  • 3 Eggs
  • Bread Crumbs
  • Salt and Pepper


  • Preheat your oven to 350 degrees F, and grease a meatloaf pan lightly.
  • Break Down your Pumpkin, and slice it into wedges. Remove the skin, and shred the flesh using the small holes attachment of your food processor or a box grater. We used some extra pumpkin that we didn’t need for our Pumpkin Tots.
  • Dice some onion finely.
  • Mix your meat, corn, shredded pumpkin, onion, salt, pepper, and eggs in a large bowl until fully combined.
  • Scoop your mixture into your greased meatloaf pan.
  • Bake for about an hour or until your meatloaf reaches a minimum internal cooked temperature of 165 degrees F in the middle.
  • Plate, devour, and enjoy!

One comment

Leave a Reply