Great Pumpkin Meatloaf
|Pumpkin||4 Pound (1 Small Pumpkin)|
|Black pepper||To Taste|
|Prepared yellow mustard||3 Tablespoon, divided|
|Brown sugar||2 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Salt||1⁄2 Teaspoon (To Taste)|
|Lean ground beef||1 1⁄2 Pound|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
Cut top from pumpkin; discard top.
Remove and discard strings and seeds.
Place whole pumpkin, minus top, in baking dish.
Add about 1 inch hot water to dish around the outside of the pumpkin.
Cover pumpkin and pan with foil.
Bake in a preheated 400-degree oven for 45 minutes, or until pumpkin is tender but not falling apart.
Pour off water.
Season inside of pumpkin with salt and pepper.
Spread with 1 tablespoon mustard and sprinkle with brown sugar.
Combine remaining 2 tablespoons mustard, egg, Worcestershire sauce, salt, ground beef and bread crumbs.
Spoon beef mixture into pumpkin shell, packing down tightly.
Return pumpkin to 400-degree oven and bake, uncovered, for 45 minutes to 1 hour, or until pumpkin is tender and meatloaf is cooked.