Pumpkin Meatloaf with Apple Cabbage Salad

A juicy meatloaf with grated Hokkaido pumpkin that stays flavorful and light inside. It is served with a fresh apple and cabbage salad with caraway, which brightens up autumn cooking nicely.

By yumbelo · 4 servings · 75 minutes

Ingredients

• 500 g Ground mixed meat
• 400 g Hokkaido pumpkin, peeled
• 1 pc Onion
• 1 pc Garlic clove
• 60 g Breadcrumbs
• 100 ml Milk
• 1 pc Egg
• 1 tsp Dried marjoram
• 1 tsp Sweet paprika powder
• Salt
• Freshly ground black pepper
• 2 tbsp Cooking oil
• 300 g White cabbage
• 1 pc Apple
• 2 tbsp Apple cider vinegar
• 1 tsp Caraway seeds, whole
• 1 tsp Sugar
• 1 bunch Chives

Method

1. Preheat the oven to 180 °C, top and bottom heat, and lightly oil a small baking dish or loaf pan.
2. Wash the pumpkin, peel, remove the seeds, and grate it finely. Dice the onion and garlic very finely.
3. Soak the breadcrumbs in the milk in a large bowl for about 5 minutes.
4. Add the ground meat, pumpkin, onion, garlic, egg, marjoram, and paprika powder to the breadcrumbs, season with salt and pepper, and knead everything well until you have a homogeneous mixture.
5. Spoon the mixture into the dish, smooth the top, and bake in the oven for about 50 minutes, until the meatloaf is cooked through and a meat thermometer reads 70 °C.
6. For the salad, finely shave the white cabbage, core the apple and cut it into thin strips. Combine both in a bowl with the vinegar, 2 tbsp oil, sugar, caraway, salt, and pepper, and let it stand for about 10 minutes.
7. Finely chop the chives. Let the meatloaf rest for 10 minutes, slice it, serve with the cabbage salad, and sprinkle with chives.