Football Season, Fall, and Pumpkin Spice Meatloaf

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Ahhh, Fall is in the air. The kids are back in school, leaves are turning, cool breezes are blowing. OK, one out of three isn’t bad for Texas. It’s still in 3 digit temps here most days but I’m pretending it’s Fall. I even got an email from Starbucks announcing the return of their pumpkin spice latte.

I love the days when you can get out your sweaters, open the windows and sit and enjoy the breezes with a cup of coffee. Can you tell I’m looking forward to it? 🙂 The other day I was at the grocery store, and I found a whole shelf of clearance items. Smack dab in the middle were cans of pumpkin at half price!

I checked and they weren’t expired, dented or any other blemishes so I snapped them up for my stash at home. Pumpkin makes me want to play with pumpkin spice recipes. I’ve been experimenting this week with pumpkin in my zeggs, in my sandwiches, and … dun dun dunnnnnn… in my meatloaf.

You can use pumpkin in place of oil in baking since it helps to bind things together without being dry so I figured why not use it in meatloaf for the same purpose. I also used all the same spices I’d use along with pumpkin in a recipe and it smelled Fall-like while baking. For the pumpkin haters out there, you can’t even tell taste-wise that it’s pumpkin hidden in there. It just makes you go “ooooooh.”

Pumpkin Spice MeatloafPumpkin Spice Meatloaf

  • 1 lb lean ground beef (93/7)
  • 1/2 cup old fashioned oats
  • 1/2 cup canned pumpkin
  • 2 egg whites (fresh or carton)
  • 2 tsp chili powder
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg

Preheat oven to 350 degrees and spray an 8×8 pan or baking dish with non-stick spray. Mix all ingredients in a bowl until well blended. I like to use my hands for this step since it goes much faster than trying to stir everything together. You can also mush out some of your frustration in the process. 😉

Spread the mixture evenly in the prepared pan and bake at 350 degrees for 35 minutes. Remove from oven and let cool for 5 minutes. Slice into 4 equal pieces. Makes 4 servings at 222 calories each – 26g protein, 10g carbs, and 9g fat.

I topped mine with drizzles of ketchup and mustard. You can use ground turkey in place of the ground beef if you prefer. The leftovers freeze and reheat really well so you can also double the recipe and make an extra loaf for later. Tonight I’m slapping mine in a tortilla, adding barbecue sauce and grilling it like a panini. Best idea ever!

How do you like your leftover meatloaf?

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