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You are here: Home / Recipes / Pumpkin Meatloaf with Pumpkin BBQ Sauce

September 20, 2013

Pumpkin Meatloaf with Pumpkin BBQ Sauce

Pumpkin is great in savory recipes for added fiber and nutrition! This Pumpkin Meatloaf has a cup of canned pumpkin inside and a lovely pumpkin BBQ sauce on top!

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Pumpkin Meatloaf Recipe

It’s no secret that I love pumpkin, but Matt on the other hand isn’t a pumpkinaholic. So it came as a surprise to me when he proclaimed one afternoon: “Let’s make a pumpkin meatloaf!”

His idea wasn’t totally random because we had leftover beef from Mazen’s first birthday and a huge can of pumpkin from a pumpkin beer he had brewed. We combined the two together with some spices and chili flavors and the result was fantastic! To top it all off (literally) we spiked some ketchup with pumpkin and cinnamon to make a complementary BBQ sauce. If you want to try another interesting meatloaf recipe visit my friend Catalina over at Sweet and Savory Meals.

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Meatloaf is such an easy recipe to make – mash everything together and form into a loaf.

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Recipe Notes

We often add fresh bread crumbs to our burgers, so we did the same here for moistness.  You can use fresh or dry, but a little gives the meatloaf more flavor.

Note that we made a huge loaf, mostly because we had a lot of meat to use up, but if we had been making this for any old dinner we probably would have made a half sized loaf, which you can easily do by halving the recipe. The above is a standard size loaf pan, and you can see the loaf crested the top quite well, but you could also make it pressed down for a smaller portion. Note you could also use ground turkey or another type of meat if you like.

How to make it

Preheat the oven to 400 degrees

Begin by preheating the oven to 400*.

Combine ingredients in a large bowl

Combine all the ingredients into a large bowl (give yourself lots of room!) and mash, squeeze, and knead around until mixed thoroughly.

Form loaf + bake

Spray your loaf pan and form the loaf inside.  Prepare for it to expand slightly as it bakes. We didn’t need a pan underneath ours to catch drippings, but we almost did…

Consult a temperature doneness chart to determine how you want your loaf cooked. A meat thermometer is very important for thick meat dishes like this. Our loaf baked for about 70 minutes to get it to 160*. Expect to have to bake less time if you’re making a half sized loaf… maybe 40 minutes…but you’ll want to confirm it’s done with a temp. If you’re not reaching your target temp but you feel the loaf is getting too dark, consider wrapping in foil to finish the bake.

Make the pumpkin BBQ sauce

You can prepare the pumpkin BBQ sauce while the loaf bakes and reheat just before serving. It’s made with ketchup, pumpkin, apple cider vinegar, brown sugar and spices. It’s about as easy as the loaf is with a mix of ingredients heated until ready.

Both the meatloaf and the sauce are made with an average level of pumpkin spice – you could easily double the amounts if you’re a huge pumpkin fan (although I thought they were great as is).

[It’s too bad the sun had set by the time this bad boy was done cooking!}

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Loved the loaf and loved the sauce!

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Print Pin
4 from 2 votes

Pumpkin Meatloaf with Pumpkin BBQ Sauce

This meatloaf contains the essence of fall. Pumpkin and spices cook into an amazing aroma and a pumpkin BBQ sauce completes the dish.
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Total Time 55 minutes minutes
Servings 12 Servings
Author Kath Younger

Ingredients

  • For the meatloaf
  • 4 pounds of ground beef
  • 4 ounces bread crumbs from about 3 slices of bread
  • 1 cup canned pumpkin
  • 2 eggs
  • 1 tsp kosher salt
  • 1 tsp cinnamon
  • 1 tsp chili powder
  • 1 clove garlic
  • 1/2 tsp smoked paprika optional
  • For the BBQ sauce
  • 2 cups ketchup
  • 1 cup canned pumpkin
  • 2.5 tbsp water
  • 2 tbsp apple cider vinegar
  • 1.5 tbsp brown sugar
  • 2 tsp cinnamon
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika optional

Instructions

  • For the meatloaf
  • Preheat oven to 400*
  • Combine all the ingredients into a large bowl (give yourself lots of room!) and mash, squeeze, and knead around until mixed thoroughly.
  • Spray your loaf pan and form the loaf inside.
  • Bake for about 70 minutes, or until inner temperature reaches 160*
  • For the sauce
  • Combine ingredients in a saucepan and heat on medium until sauce is warm and thick.
  • Serve sauce over sliced meatloaf

Thanks, pumpkin!

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Pumpkin Meatloaf

Filed Under: Recipes Tagged With: Beef, Pumpkin

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Comments

  1. Marisa @ Uproot from Oregon says

    September 20, 2013 at 9:40 am

    What a genius idea! Looks delicious!

    Reply
  2. Kat @ Kat's Health Corner says

    September 20, 2013 at 9:41 am

    Genius. I can’t wait to try it!

    Reply
  3. Jackie says

    September 20, 2013 at 9:43 am

    Interesting recipe! Sounds good!

    Reply
  4. Erin @ An Inside Job says

    September 20, 2013 at 9:56 am

    This looks awesome!

    I must say I have not been a fan of meatloaf whenever it was made when I was little, but I think that this variation may actually be something I could eat 🙂

    Thanks for the recipe!

    Reply
  5. Julie says

    September 20, 2013 at 9:56 am

    That’s funny…I planned to make a meatloaf today! I think I need to go pick up some pumpkin!
    Glad that Karen’s surgery went well 🙂

    Reply
  6. Emma says

    September 20, 2013 at 10:07 am

    When I read the words “pumpkin meatloaf,” I thought it sounded completely crazy, but after reading the recipe, it totally makes sense!

    Reply
  7. Michelle @ A Healthy Mrs says

    September 20, 2013 at 10:08 am

    What an interesting idea! I’ve never would have thought to put pumpkin in meatloaf!

    Have a great weekend!

    Reply
  8. Davida @The Healthy Maven says

    September 20, 2013 at 10:16 am

    With the amount of pumpkin I’ve been consuming I could use a can that big! Pinned this to make this weekend 🙂

    Reply
  9. Ashley @ My Food N Fitness Diaries says

    September 20, 2013 at 10:19 am

    Looks delicious. I sure wish my husband liked pumpkin AND meatloaf, but no can do. Looks like I’ll have to try this one when he’s out of town or something!

    Reply
  10. Kris says

    September 20, 2013 at 10:21 am

    Sounds great! But 4 lbs of beef? Is that a typo? Should it be 1 lb?

    Reply
    • KathEats says

      September 20, 2013 at 11:25 am

      We had a lot left that needed to be used up, and we froze a lot of the loaf for us and Karen to have. But feel free to halve or quarter the recipe

      Reply
    • Diane says

      April 14, 2020 at 12:41 am

      I was wondering also- 4 lbs of beef?

      Reply
  11. Pat says

    September 20, 2013 at 11:19 am

    Sounds delish! But wow, 4 lbs is a lot of meatloaf. I usually use just a ound for the two of us. 🙂

    Reply
    • KathEats says

      September 20, 2013 at 11:26 am

      We had a lot to use up from our party, and we froze a lot of the cooked loaf for leftover. Feel free to halve or quarter!

      Reply
      • Connie says

        September 23, 2013 at 5:38 am

        I love meatloaf! Adding pumpkin is a really interesting idea. Four lbs of beef does sound like a lot, but I must admit, I’m more surprised that you only added 1 tsp of salt to such a huge recipe. I generally add at least 1/2 tsp to 1 lb of beef!

        Reply
  12. Cathy says

    September 20, 2013 at 11:23 am

    Glad to hear Karen’s surgery went well.

    Reply
  13. Kaila @healthyhelperblog! says

    September 20, 2013 at 12:01 pm

    Pumpkin in BBQ sauce!? That sounds incredible! As does the meatloaf!

    Reply
  14. Lori says

    September 20, 2013 at 12:16 pm

    I’m glad to hear Karen’s surgery went well. Continued T’s and P’s for you and your family. I think I’ll try the meatloaf this weekend, however I’ll be using 1/2 ground venison and 1/2 ground pork. 🙂
    Take care!

    Reply
  15. JK says

    September 20, 2013 at 12:16 pm

    Wonderful news about Karen.
    Thanks for the update.
    Continued good thoughts to her during her recovery and forward.

    Reply
  16. Anele @ Success Along the Weigh says

    September 20, 2013 at 12:25 pm

    Perfect for Fall! Love it!

    Glad to hear Karen is doing well!

    Reply
  17. Emily says

    September 20, 2013 at 12:27 pm

    Ooh, meatloaf! Thanks for the idea; I just recieved 4 lbs of ground beef with my Safeway order and this will be the perfect Saturday dinner!

    Reply
  18. Laurie says

    September 20, 2013 at 1:29 pm

    Glad you posted an update on Karen. I have been hoping you would. Good to hear it went well

    Reply
  19. Angelica says

    September 20, 2013 at 1:49 pm

    Thanks for sharing! All the best to Karen.

    Reply
    • Angelica says

      September 20, 2013 at 2:21 pm

      Ooh just had a lightbulb moment: make as cocktail meatballs for fall/winter parties!

      Reply
  20. Alison @ Daily Moves and Grooves says

    September 20, 2013 at 1:54 pm

    This is a fabulous idea! I love meatloaf and I love pumpkin, but I would never think to combine the two. It looks delicious!

    Reply
  21. Christine says

    September 20, 2013 at 2:06 pm

    Love the incorporation of a veggie like pumpkin into the meatloaf! I always thought of meatloaf as an unhealthy food (my moms was always greasy growing up) but I’m going to try this! AND…I’m craving a pumpkin beer now 😉

    Reply
  22. Marissa@ohhhsolovely says

    September 20, 2013 at 2:26 pm

    you two are quite a team in the kitchen! this looks wonderful & i love that huge can of pumpkin!

    Reply
  23. RunEatRepeat says

    September 20, 2013 at 3:43 pm

    I want a pumpkin sweet loaf.

    Reply
    • Barbara Hansen says

      April 19, 2021 at 7:22 pm

      5 stars
      Maybe I could use an Acorn Squash instead of the Pumpkin as allergy is my problem with it. What do you think?

      Reply
      • Kath Younger says

        April 19, 2021 at 7:32 pm

        I think if it’s well blended. Or sweet potato!

        Reply
  24. Elisabeth says

    September 20, 2013 at 5:48 pm

    So glad to hear Karen is recovering well!

    Reply
  25. Sammy @ Peace Love and Ice Cream says

    September 20, 2013 at 6:25 pm

    I would never think to combine the 2! Yum!! And that is a big a@@ can of pumpkin 😉 On a serious note, hope Karen’s surgery went well yesterday!
    -Sammy @ [email protected]

    Reply
  26. Ashley @ Hudson on the Potomac says

    September 20, 2013 at 7:12 pm

    Glad to hear good news for Karen!

    Reply
  27. Beth says

    September 20, 2013 at 8:07 pm

    wow, what size pan did you have to use for 4 pounds of meat? I live alone, so would only need to use 1/4 to 1/2 this recipe. Not sure how I would divide 2 eggs into 1/4 amount! How do you make bread crumbs out of bread?

    Reply
  28. Carol says

    September 20, 2013 at 8:48 pm

    Love pumpkin! Love this recipe! Can’t wait to try it.

    Glad to hear your mother-in-law is doing well.

    Reply
  29. Kamila says

    September 20, 2013 at 8:54 pm

    OMG. This looks so delish. I will mos def be making this soon!

    Reply
  30. Lisa @bitesforbabies says

    September 20, 2013 at 11:48 pm

    What an interesting recipe!! It looks yummy…I’m ALL about pumpkin right now too!

    Reply
  31. Cait's Plate says

    September 21, 2013 at 8:00 am

    Yum!! I love this idea! Also, I love that Mazen has thrown his own artistic flare into the background of some of the shots 😉

    Reply
  32. Mary says

    September 21, 2013 at 8:36 am

    Mix meatloaf gently…. If you over mix and press it down it becomes tough. Sometimes I like it that way for a meatloaf sandwich, so if I know there will be leftovers for lunches, I make it tight. If it is for a dinner party, mix gently for moister meatloaf. You can use oatmeal to bind instead of breadcrumbs if you have some on hand.

    Continued best wishes and healing for Karen.

    Reply
  33. Taylor says

    September 21, 2013 at 8:44 am

    YAY FOR PUMPKIN SEASON! AH I’m totally making that meatloaf. Thanks for sharing!

    Reply
  34. Sarah N. says

    September 21, 2013 at 11:40 am

    I love your shirt! May I ask where it’s from? Thanks!

    Reply
    • KathEats says

      September 21, 2013 at 1:10 pm

      I bought it at Loehmann’s. Thanks!

      Reply
  35. Nicole says

    September 21, 2013 at 11:47 am

    I’ve never been a meatloaf lover but I am definitely making this recipe! And I am so glad to hear that Karen is healing up well! We will continue to keep her in our thoughts and prayers.

    Reply
  36. Emily T. says

    September 21, 2013 at 2:50 pm

    This post made me realize that it has been way too long since I’ve made meatloaf. Ever since having to go gluten-free and switching to a more Paleo lifestyle, it has just fallen off of my radar. Any thoughts about whether or not almond meal would work in place of the bread crumbs?

    Reply
    • KathEats says

      September 21, 2013 at 4:44 pm

      I think it would work

      Reply
  37. Pamela @ Brooklyn Farm Girl says

    September 21, 2013 at 9:34 pm

    I am loving this recipe, definitely adding to my Fall list! Thanks!

    Reply
  38. Sara says

    September 21, 2013 at 9:47 pm

    Hi Kath,
    I was wondering how you were able to blur the background in your pictures like a magazine does? I have been trying for so long on my simple camera to figure it out. The weird thing is that sometimes it works and I am not sure what is different from any other time. How did you do it?
    Thanks,
    Sara

    Reply
    • KathEats says

      September 22, 2013 at 5:00 pm

      The blur comes from a low aperture setting on your camera. Do you have a manual setting or an AV setting (aperture priority?). You can adjust the blur amount there. Ashley has a great beginner post on it to get all the basics.

      Reply
  39. Ashley says

    September 21, 2013 at 11:42 pm

    I definitely like the idea of trying this with turkey! Is the temp the same for turkey? BTW I’ve got to ask- HOW does this fit into one loaf pan? Or did you make some other loaves and freeze them? When I make meatloaf I use 1 pound and it tends to fill the pan. Maybe yours makes a GH-Sized loaf?

    Reply
    • KathEats says

      September 22, 2013 at 10:46 am

      I’m puzzled by the loaf too! We used what I think is a standard loaf pan. You can see how it mounded up a bit. Matt did the weight…let me double check with him since so many of you have commented on the difference.

      Reply
      • Angelica says

        September 29, 2013 at 8:15 am

        Any update on the amount of meat used? I want to try this tonight with 1 lb and want to get my proportions right. Thanks!

        Reply
        • KathEats says

          September 29, 2013 at 10:17 am

          Confirmed it was 4 lbs. We have an extra large loaf pan which is why it looks like less. Quartering the recipe should work.

          Reply
  40. Emily - It Comes Naturally Blog says

    September 22, 2013 at 12:33 am

    Glad to hear the operation was a success. Love to you and your family.

    This looks fab, great idea to add pumpkin to ketchup to make a pumpkin bbq sauce.

    Reply
  41. Whitney says

    September 22, 2013 at 7:13 am

    This looks incredible- I’m making it for dinner this week! I was just thinking that I’d never made meatloaf before, and I’m always looking for something fun for fall. Thanks for sharing!

    Reply
  42. Brieanna @ Going Brienanas says

    September 22, 2013 at 8:41 am

    This is a phenomenal idea, I have never heard of pumpkin meatloaf but am glad I did!!

    Reply
  43. Lucia says

    September 22, 2013 at 9:31 am

    Fabulous idea! I just opened a can of pumpkin this morning for pancakes and was trying to decide on what to do with the rest.

    Keeping Karen in my thoughts, glad she came out of surgery ok!!

    Reply
  44. Mer says

    September 22, 2013 at 3:49 pm

    Great meal idea for the fall!

    Reply
  45. Alex @ Kenzie Life says

    September 22, 2013 at 4:04 pm

    I’m so glad that Karen’s surgery was a success! Sending lots of love to you all! Also, I’m sure I would’ve loved that meatloaf back when I ate meat! My grandma used to make meatloaf and green beans for me when I visited her and as a kid it was one of my favorite meals! But I think the pumpkin bbq sauce would be great on tofu!

    Reply
  46. Emily @ Life on Food says

    September 22, 2013 at 4:33 pm

    I am so intrigued by this recipe. I definitely want to try it. I will probably be telling my husband it is just meatloaf until he takes his first bite.

    Reply
  47. Violet says

    September 23, 2013 at 11:03 am

    So at 8-10 servings per 4-pound loaf, 1 serving is possibly a half a pound of beef? That is a huge serving! However, it looks delish and perfect for fall!!!

    Reply
    • KathEats says

      September 23, 2013 at 12:05 pm

      Hmmm…good call. I’ll change the serving size to 12. Because we froze half it was hard to estimate. Anyone who made it would just get some bonus servings : )

      Reply
  48. Anna @ Fitness à la Anna says

    September 23, 2013 at 12:34 pm

    Hmmm I have a natural aversion to anything ‘meatloaf’, but you have made it seem so appetizing…I might just have to try it out!! Thanks for sharing 🙂

    Reply
  49. GiGi Eats Celebrities says

    September 23, 2013 at 11:22 pm

    I adore this idea!!! It’s kind of AMAZING how you can just add pumpkin to EVERYTHING! 🙂

    Reply
  50. Erika says

    September 24, 2013 at 2:36 pm

    I made this the other night and it was delicious!! We had it with roasted Kabocha squash and it was such a great fall meal. I might never make meatloaf without pumpkin again. thanks!

    Reply
  51. Katie @ A Full Plate says

    September 26, 2013 at 8:12 am

    Oh wow, this looks amazing! Who would have thought, pumpkin and meatloaf? Sounds like the perfect fall dinner and I can’t wait to try it.

    Also, glad to hear Karen’s surgery was successful!

    Reply
  52. Melissa Moore Johnson says

    October 9, 2013 at 2:30 pm

    Kath, greetings from Los Angeles! I’ve been following you for a couple months and I just want to say THANK YOU for bringing such wonderful food into my home. I love your Tribute to Oatmeal, and my husband and I (and baby) absolutely loved this meatloaf. Halloween is my favorite holiday and I love anything associated with it… especially cooking with pumpkin! It was a great way to kick off the fall season. Thank you, again.

    Reply
  53. Emily S says

    October 9, 2013 at 7:41 pm

    Kath, I made this tonight and it was spectacular! The recipe was easily quartered. The pumpkin bbq sauce was just the right amount of sweetness. Adding this to our rotation of fall meals!

    Reply
    • Colleen says

      November 10, 2016 at 5:18 pm

      It’s easy enough to figure out on your own. There are literally hundreds, if not thousands, of recipe calculators online.

      Reply
  54. mary says

    October 22, 2013 at 3:04 pm

    I wish you would have included the nutritional information, as I would like to know how many calories, fat, fiber, protein, carbs ect… are in it….it sounds delicious.

    Reply
  55. Jessica Jones says

    October 23, 2013 at 5:12 am

    Sounds very good..I want to try it as I love pumpkin, but we don’t get canned pumpkin here in South Africa. Can I use steamed pumpkin in place of canned?

    Reply
    • KathEats says

      October 23, 2013 at 7:07 am

      Yes. Give it a puree first!

      Reply
  56. Christine says

    October 29, 2014 at 4:46 pm

    Had tons of ground beef and pumpkin puree left so I typed “pumpkin meatloaf” in Google search. Found this recipe and I am making it tonight! Looks SO delicious. Thank you for the great idea!! (And that BBQ sauce… OMG. Can’t wait to try!)

    Reply
  57. Shannon says

    November 3, 2014 at 2:20 pm

    Hi! Thank you for this wonderful recipe! We’ve got heaps of kale coming out of the garden right now, so I added some to this recipe. As well, I added raisins to half of the loaf. It’s starting to brown now and will be ready shortly! Can’t wait to dig in!

    Reply
  58. Dena says

    March 18, 2015 at 8:50 pm

    Tried the meatloaf and the sauce. My kids and I were leary of the out come, but pleasantly pleased. I must say the sauce really tops it off. This recipe will be fun to share during the holidays. Thanks! And glad to hear you are okay!

    Reply
  59. Courtney says

    October 19, 2015 at 12:06 pm

    Fantastic unique way to use pumpkin.
    I did a little customizing and it turned out great, although next time I’m going to try using the BBQ sauce in the meatloaf rather than just pumpkin and the spices. The BBQ sauce is to die for by the way, even the kids loved it!! I plan on making a bunch and canning it.
    Here are the changes I made:
    Meatloaf:
    – Halved the recipe except kept 1cup pumpkin and 2 eggs
    – used pumpkin pie spice instead of cinnamon
    – left out chilli
    – added onion

    BBQ Sauce:
    – halved recipe except kept 1 cup pumpkin
    – used pumpkin pie spice instead of cinnamon
    – left out chilli
    – added a dash of liquid smoke

    Reply
  60. Lisa says

    November 9, 2015 at 12:15 am

    This recipe turned out delicious. We were looking for a recipe for some pumpkin butter we had and so we used that in place of the canned pumpkin but oh man….it was good!! The sauce was equally as great as the meat. The four pounds was a little big for our loaf pan but two pounds didn’t allow for leftovers because my family loved this so much, it just got hammered through the first night. We are going to go for three pounds next time, should be perfect. Thank you for this…..we have a new favorite in the family!!!

    Reply
  61. lynda says

    February 2, 2016 at 10:39 pm

    i made this meatloaf with fresh cooked pumpkin – it was moist and tasty. Used almost 4 pounds of ground beef. Pumpkin flavor is mild. Liked the BBQ pumpkin topping a lot.

    Froze half and hope it will be good next week.

    Reply
  62. pastel de carne says

    August 27, 2016 at 1:26 pm

    Thankz for recipe! excelent!

    Reply
  63. Ashley says

    September 26, 2016 at 1:13 am

    My kids and I had a pumpkin-flavored stuff party to celebrate the first day of Fall. I made this for dinner and everyone loved it. It was even better the next day when I took leftovers for work! We made it with bison instead of beef. Thanks for sharing. 🙂

    Reply
    • KathEats says

      September 26, 2016 at 8:01 am

      Love bison!!

      Reply
  64. Jen@Organic Pumpkin Pie says

    December 12, 2016 at 4:27 pm

    Amazing looking recipe, I will be making it for sure. My husband and I grew a lot of pumpkins this year so we are looking for new recipes to use them up and this one looks delicious.

    Reply
  65. Jan says

    November 25, 2020 at 7:19 pm

    3 stars
    I used to use bread crumbs to make meatloaf until my new hubby (40+ years ago) asked me if I ever used oatmeal instead….let me tell you that was a deal changer and have never looked back.
    As well, instead of ketchup, which I am not a fan of, I use Chili sauce….no more ketchup in my kitchen ? try them sometime.

    Reply

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    hi! Im Kath.

    I'm a Registered Dietitian, healthy eater, and mom of two from Charlottesville, Virginia. Here you’ll find a healthy mix of real-life meals made from whole ingredients balanced with the pleasures of life, including buttercream frosting and good wine. Plus a sprinkle of nutrition, home life, beauty, parenting, and travel.
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