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Halloween Meatloaf-Filled Pumpkin ~ Serves 4
Ready in 1-2 hrs

A great dinner for Halloween that isn't creepy or scary!
Use small pie pumpkins for this recipe, not the kind you decorate for Halloween.
You can easily swap the meatloaf recipe for with your favorite one, or add in additional ingredients.
This is a fun dinner to serve your trick-or-treaters before they head out to collect their sweet treats.

4 small pumpkins
1/2 pound bulk country pork sausage
1/2 pound lean ground beef
1 clove garlic, minced OR 1/8 teaspoon garlic powder
1 teaspoon dry beef bouillon granules
1 egg, beaten
1/3 cup milk
1/4 teaspoon Worcestershire sauce
1/8 teaspoon black pepper
1/2 cup breadcrumbs

Preheat oven to 350 degrees F.
Thoroughly wash the pumpkins and wipe dry. Slice off the tops of each pumpkin (about an inch down from the top), and set aside.
Using a spoon (the serrated kind work great), scoop out the seeds and strings and discard. Set cleaned-out pumpkins aside.
Combine the sausage, ground beef, garlic, beef bouillon granules, egg, milk, Worcestershire sauce, black pepper and breadcrumbs in a bowl until mixed. Evenly divide the meatloaf mixture between the empty pumpkin shells. Put the tops back on the pumpkins, fitting them back on as snuggly as possible.
Place the filled pumpkins in a large baking pan with some water in the bottom of the pan.
Place the baking pan in the oven and bake for 1 1/2 hour or until the meatloaf temperature is 155 degrees F when checked with a meat thermometer.

To serve, remove the pumpkins from the baking dish and set on a cutting board. When cool enough to handle, cut each pumpkin in half and serve.


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