Meatloaf with Brown Sugar and Butternut Squash

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Meatloaf with brown sugar and butternut squash is a fall take on one of our very favorite meals. A classic that we eat year round and change with the seasons. Join me today in making this simple fall dinner!

I have said it once and I will say it again, I love meals that are more concepts and can be altered for a totally different meal. One example of this is my pork chops with roasted vegetables. I have found that this is one of the easiest ways to cook from scratch. You can eye ball things and adjust based on the season and what is available. You can come up with so many different meal ideas based on one meal instead of having several different recipes all with different ingredients.

While meatloaf is a little more specific than say a casserole that you can change with the seasons, it uses minimal ingredients and anything can be added to create a different flavor. Add cumin, chili powder, tomatoes and maybe corn or peppers for a mexican themed meatloaf. Or keep it classic with just onions and peppers. Our family loves adding mushrooms and cheese as well for more of a mushroom swiss meatloaf.

Ughhhh, I’m drooling.

Changing Seasons

With the changing seasons comes new produce and flavors for the seasons. Pumpkin and squash are very much in season and easy to keep on hand. They last in storage and also feed an army.

These flavors are fairly new to me. I have always only had pumpkin in desserts for fall. Never in everyday cooking but I am embracing it this year and adding pumpkin, butternut squash, and acorn squash to everything. It stems from purchasing fall decor and wanting to spend my money wisely. When fall is over, we can eat our fall decor. There is nothing more practical than that!

This meal specifically was inspired by a meatloaf from a local restaurant. It was a spiced meatloaf and used different vegetables but it had me thinking about adding fall flavors to my usual meatloaf and boy, it opened a new world. Meatloaf with brown sugar and butternut squash is going in my regular meal rotation because it was just that good.

What makes a good Meatloaf?

In my opinion, meatloaf is one of those meals that is specific to who is eating it. Everybody likes it differently! A lot of people like a really moist meatloaf and are particular about what add ins you use. My family however, likes it a little bit drier (not dry but a little crispy), and with any and all add ins. We do not skimp and will eat meatloaf however it comes though haha!

For this reason, I go between two meatloaf bases. One is simpler and gets a little crispier around the edges. This is our staple recipe for everyday cooking. The other is a more traditional meatloaf taste and is not as dry and crispy.

What is the best filler for Meatloaf?

You can use many things to fill your meatloaf and hold it together.

• eggs
• milk
• bread
• flour
• arrowroot powder
• oats
• breadcrumbs

In this recipe I use flour and eggs. I actually have two different meatloaf recipes depending on who I am cooking for. One is more simple and a little crispier but one uses milk and bread and it is so moist. I usually stick to the simple version for just us, I do actually favor it a little. Despite how simple, I wanted to share our families favorite.

What else can you use as a binder instead of egg?

• milk
• flaxseed
• oil
• ricotta or cottage cheese
• mayo

Can you freeze cooked Meatloaf?

Yes! Sometimes we will make some for the freezer if I am already making one. You can freeze it cooked or uncooked. It is also a great meal to take to someone who is having a baby or is ill because it freezes so well cooked or uncooked.

Cooked Meatloaf

1. Cook the meatloaf normally but let it cool.
2. Remove meatloaf from pan and either add to an oven safe dish that you are comfortable freezing in or to a piece of aluminum foil.
3. Wrap tightly and place in a freezer bag.
4. Place in freezer.
5. To cook, bake at 300-350 degrees until warmed all the way through. If frozen, this will take quite a bit of time so I do suggest thawing it first.

Uncooked meatloaf

1. Mix all ingredients in a freezer and oven safe dish.
2. Place in freezer.
3. Too cook, bake at 375 degrees for 1 hour in a standard meatloaf pan if thawed. If frozen, it will take a bit longer.

How long to cook Meatloaf?

If you use a standard loaf pan, I would cook at 375 degrees for 1 hour. Check that it is done throughout and reaches a safe temperature.

Personally, I prefer to make my meatloaf in a glass 9×13 pan. It is thinner and cooks in about 30-35 minutes at 375 degrees.

Tips

• Instead of a traditional loaf pan, mix all ingredients in an greased glass 9×13 pan. One pan for easy cleanup and the thinner meatloaf will cook up in about half the time!
• Substituting 1 pound of ground beef for ground sausage adds a lot of flavor.
• Make an extra meatloaf or two up while you are already making these and freeze for a quick supper later on.

Materials Needed

Loaf pan or 9×13 pan

Mixing bowl (if using a loaf pan)

Ingredients

2 pounds ground beef (or 1 pound each of sausage and ground beef)

1 egg

3 tablespoons flour

1/4 cup organic brown sugar or rapadura

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon parsley

2 garlic cloves, minced

1 teaspoon onion powder

Butternut Squash (to your liking)

How to make a Meatloaf with Brown Sugar and Butternut Squash

Roast squash

Preheat oven to 400 degrees.

Cut the ends off of your butternut squash and peel.

Cut in half lengthwise, then dice the squash into 1/2-1 inch cubes.

Place in 9×13 baking dish, cast iron skillet or baking sheet.

Coat in avocado or coconut oil.

Bake for around 1 hour or until soft.

Meatloaf with Brown Sugar and Butternut Squash

Preheat your oven to 375 degrees.

Oil or butter your dish.

Add meat, seasonings, egg, flour and half of your brown sugar to the pan or mixing bowl. Combine well.

Shape into a rectangle or add to your loaf pan, if applicable.

Sprinkle the top with the remaining portion of brown sugar and add butternut squash, pressing into the meatloaf. If you have kids who are pickier, you can dice the squash smaller and kind of bury it into the meatloaf.

Bake at 375 degrees for 30 minutes (9×13 pan) to 1 hour (loaf pan). If you want to add ketchup, cover the top with ketchup and bake for an additional 10-15 minutes. We just dip ours in ketchup!