This Butternut Squash Meatloaf transforms a classic comfort food with sweet, earthy flavor and incredible moisture. Roasted butternut squash is mashed and folded into a savory beef and pork mixture for a tender, aromatic loaf. It’s a clever way to enjoy more vegetables in a cozy, family-friendly meal.
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Why You’ll Love This Butternut Squash Meatloaf
- Moist & tender: Squash puree acts as a natural binder to prevent dryness.
- Complex flavor: Savory herbs balance sweet, earthy squash undertones.
- Veggie-packed: An easy, delicious way to eat more vegetables.
- Amazing leftovers: Flavors deepen overnight for even better sandwiches.
Ingredients & Tools
- 1 lb ground beef (85/15 lean-to-fat ratio is ideal)
- 1 lb ground pork
- 2 cups roasted butternut squash, mashed (about 1 small squash)
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup Panko breadcrumbs
- 2 large eggs, lightly beaten
- 1/4 cup whole milk
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Tools: A rimmed baking sheet, a standard 9×5-inch loaf pan, a large mixing bowl, a small bowl for the glaze, a sharp knife, and a cutting board.
Notes: The combination of beef and pork gives you the best flavor and fat content, but you can use all beef if you prefer. The real star, though, is the roasted squash—don’t be tempted to use steamed or boiled, as roasting concentrates the sweetness and gives it that deep, caramelized flavor that makes this recipe so special.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 25 g |
| Fat: | 18 g |
| Carbs: | 28 g |
| Fiber: | 2 g |
Serves: 8 | Prep Time: 25 minutes | Cook Time: 1 hour 10 minutes | Total Time: 1 hour 35 minutes
Before You Start: Tips & Ingredient Notes
- Roast your squash ahead of time. You can roast and mash the butternut squash a day or two in advance and keep it refrigerated. This seriously cuts down on prep time and makes the whole process feel much smoother.
- Don’t skip the Panko. Panko breadcrumbs are lighter and airier than traditional breadcrumbs, which helps keep the meatloaf’s texture from becoming too dense. They’re a key player in that perfect, tender crumb.
- Why a mix of meats? Using a combination of ground beef and pork creates a more complex flavor and a better texture. The pork adds a subtle richness and fat that keeps everything incredibly moist. If you only have beef, that’s okay, but the blend is highly recommended.
- Get your hands dirty. The best way to mix the meatloaf is with your hands. It might feel a little messy, but it’s the only way to ensure everything is evenly distributed without overworking the meat, which can make it tough.
How to Make Butternut Squash Meatloaf
Step 1: Prepare the Butternut Squash. If you haven’t already, preheat your oven to 400°F (200°C) for roasting the squash. Peel a small butternut squash, cut it in half, scoop out the seeds, and chop the flesh into 1-inch cubes. Toss them with a drizzle of olive oil and a pinch of salt on a baking sheet. Roast for 25-30 minutes, or until the pieces are fork-tender and have some caramelized edges. Let them cool slightly, then mash with a fork until you have a fairly smooth puree. You should end up with about 2 cups. Reduce the oven temperature to 375°F (190°C) for the meatloaf.
Step 2: Sauté the Aromatics. While the squash is roasting (or cooling), heat a tablespoon of olive oil in a skillet over medium heat. Add the finely diced onion and cook for about 5-7 minutes, until it’s softened and translucent. Add the minced garlic and cook for just one more minute until fragrant. You don’t want any color on the garlic. Scrape this mixture into a large bowl and let it cool completely. This step is crucial—adding hot onions to the meat can start cooking the eggs prematurely.
Step 3: Combine the Meatloaf Mixture. To the large bowl with the cooled onions and garlic, add the ground beef, ground pork, mashed butternut squash, Panko breadcrumbs, beaten eggs, milk, Worcestershire sauce, tomato paste, dried thyme, smoked paprika, salt, and pepper. Now, the fun part: use your hands to mix everything together. Be gentle but thorough, making sure the squash and seasonings are evenly distributed throughout the meat. The mixture will be quite soft and moist—that’s exactly what you want for a tender result.
Step 4: Shape and Place in the Pan. Lightly grease your 9×5-inch loaf pan. Transfer the meat mixture to the pan and press it in gently, shaping it into an even loaf. Don’t pack it down too firmly; a light touch is key here. You’ll notice the top might be a little uneven, and that’s perfectly fine—it gives the glaze more nooks and crannies to cling to.
Step 5: Make and Apply the Glaze. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar. The vinegar might seem odd, but it cuts through the sweetness and adds a lovely tang. Brush or spoon this glaze evenly over the entire top surface of the meatloaf. It should look glossy and inviting.
Step 6: Bake to Perfection. Place the loaf pan on a rimmed baking sheet—this catches any potential drips and makes cleanup easier. Bake at 375°F (190°C) for about 55-65 minutes. The meatloaf is done when the internal temperature registers 160°F (71°C) on an instant-read thermometer inserted into the center. You’ll see the glaze will be bubbly and caramelized around the edges.
Step 7: Rest Before Slicing. This is the hardest but most important step! Once out of the oven, let the meatloaf rest in the pan on a wire rack for at least 10-15 minutes. This allows the juices to redistribute throughout the loaf. If you slice it immediately, all those wonderful juices will run out, and you’ll be left with a drier texture. The wait is absolutely worth it.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for 3–4 days.
- Freezer: Wrap slices individually and freeze up to 3 months.
- Reviving: Reheat in oven or toaster oven to restore crisp edges.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The ultimate creamy, savory partner that soaks up any extra glaze and complements the sweet squash in the loaf.
- Sautéed Green Beans with Almonds — A little crunch and a bright, fresh flavor provide a lovely textural and visual contrast to the rich meatloaf.
- Buttery Cornbread — A slightly sweet, crumbly piece of cornbread is just perfect for mopping up your plate and rounding out the meal.
Drinks
- A Malty Amber Ale — The caramel and toasty notes in the beer mirror the sweetness of the squash and glaze, creating a fantastic flavor pairing.
- Pinot Noir — This lighter red wine has enough acidity to cut through the richness of the meat and enough fruitiness to play nicely with the squash.
- Sparkling Apple Cider — A non-alcoholic option that’s bubbly, slightly sweet, and festive, making the whole meal feel like a cozy celebration.
Something Sweet
- Warm Apple Crisp — You’ve already got the oven on, so why not? The warm, spiced apples and oat topping continue the cozy, autumnal theme beautifully.
- Pumpkin Bread Pudding — It’s like the dessert version of your main course, rich and spiced and utterly comforting from start to finish.
- Simple Vanilla Bean Ice Cream — Sometimes, the classic, cool creaminess is all you need after a savory, hearty meal like this.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. When you work the meat mixture too vigorously, the proteins tighten and can result in a dense, tough, rubbery loaf. Mix just until everything is combined—no more.
- Mistake: Skipping the rest time. I’ve messed this up before too, slicing right into a piping hot loaf. All the precious moisture and juices will simply run out onto the cutting board, leaving you with a much drier meatloaf. Patience is a virtue here.
- Mistake: Using raw, uncooked squash. If you try to grate raw squash into the mix, it will release too much water as it cooks, making the meatloaf steam and become soggy. Roasting first is non-negotiable for flavor and texture.
- Mistake: Not checking the internal temperature. Guessing if it’s done can lead to an undercooked or dry meatloaf. An instant-read thermometer is your best friend for a perfectly cooked result every single time.
Expert Tips
- Tip: Line your loaf pan with parchment paper. Leave an overhang on the two long sides. Once the meatloaf has rested, you can use the “handles” to lift the entire loaf out for easy slicing and a beautiful presentation without it sticking to the pan.
- Tip: Add a secret umami boost. A tablespoon of soy sauce or fish sauce mixed in with the Worcestershire sauce will deepen the savory flavor in a way that people can’t quite place, but will absolutely love.
- Tip: Freeze individual slices for easy meals. After baking and cooling, slice the entire loaf, wrap each slice individually in plastic wrap, and freeze them in a zip-top bag. You can reheat a single slice straight from the freezer in the microwave or a toaster oven for a quick, satisfying lunch.
- Tip: Make a double batch of the glaze. Serve the extra glaze on the side for dipping or for those who love an extra saucy bite. It’s so good you’ll want to put it on everything.
FAQs
Can I make this meatloaf gluten-free?
Absolutely! The Panko breadcrumbs are the only ingredient containing gluten. You can easily swap them for an equal amount of gluten-free breadcrumbs or even crushed gluten-free crackers. The texture will be just as good, I promise. Just double-check that your Worcestershire sauce is a gluten-free brand, as some are not.
Can I use a different type of squash?
You sure can. Acorn squash or even sweet potato would be fantastic substitutes. The goal is to use a starchy, sweet vegetable that roasts and mashes well. Just make sure you roast whatever you use until it’s very tender, and measure out 2 cups of the mashed flesh for the recipe.
How long do leftovers last in the fridge?
Leftover meatloaf will keep beautifully in an airtight container in the refrigerator for 3-4 days. The flavors actually improve after a day, making those leftover sandwiches a real treat. Just be sure to cool it completely before storing it.
Why is my meatloaf falling apart when I slice it?
This usually happens for one of two reasons: it wasn’t allowed to rest long enough after baking, or there wasn’t enough binder (the eggs and breadcrumbs) in the mixture. Make sure you’re following the measurements closely and, I’ll say it again, let it rest for a full 15 minutes!
Can I cook this in a different pan, like a baking dish?
Yes, you can free-form it on a parchment-lined baking sheet. This will give you more surface area for that delicious glaze and a crisper exterior all around. Just shape the mixture into a loaf about 9×5 inches and bake it for the same amount of time, checking the internal temperature as your guide.
Butternut Squash Meatloaf
Make the best Butternut Squash Meatloaf with this easy recipe. It's moist, flavorful, and packed with veggies. Get the step-by-step guide and bake it tonight!
Ingredients
For the Meatloaf:
-
1 lb ground beef (85/15 lean-to-fat ratio is ideal)
-
1 lb ground pork
-
2 cups roasted butternut squash, mashed (about 1 small squash)
-
1 large yellow onion, finely diced
-
2 cloves garlic, minced
-
1 cup Panko breadcrumbs
-
2 large eggs, lightly beaten
-
1/4 cup whole milk
-
2 tbsp Worcestershire sauce
-
1 tbsp tomato paste
-
1 tsp dried thyme
-
1 tsp smoked paprika
-
1 1/2 tsp kosher salt
-
1/2 tsp freshly ground black pepper
For the Glaze:
-
1/2 cup ketchup
-
2 tbsp brown sugar
-
1 tbsp apple cider vinegar
Instructions
-
Prepare the Butternut Squash. If you haven't already, preheat your oven to 400°F (200°C) for roasting the squash. Peel a small butternut squash, cut it in half, scoop out the seeds, and chop the flesh into 1-inch cubes. Toss them with a drizzle of olive oil and a pinch of salt on a baking sheet. Roast for 25-30 minutes, or until the pieces are fork-tender and have some caramelized edges. Let them cool slightly, then mash with a fork until you have a fairly smooth puree. You should end up with about 2 cups. Reduce the oven temperature to 375°F (190°C) for the meatloaf.01
-
Sauté the Aromatics. While the squash is roasting (or cooling), heat a tablespoon of olive oil in a skillet over medium heat. Add the finely diced onion and cook for about 5-7 minutes, until it's softened and translucent. Add the minced garlic and cook for just one more minute until fragrant. You don't want any color on the garlic. Scrape this mixture into a large bowl and let it cool completely. This step is crucial—adding hot onions to the meat can start cooking the eggs prematurely.02
-
Combine the Meatloaf Mixture. To the large bowl with the cooled onions and garlic, add the ground beef, ground pork, mashed butternut squash, Panko breadcrumbs, beaten eggs, milk, Worcestershire sauce, tomato paste, dried thyme, smoked paprika, salt, and pepper. Now, the fun part: use your hands to mix everything together. Be gentle but thorough, making sure the squash and seasonings are evenly distributed throughout the meat. The mixture will be quite soft and moist—that’s exactly what you want for a tender result.03
-
Shape and Place in the Pan. Lightly grease your 9x5-inch loaf pan. Transfer the meat mixture to the pan and press it in gently, shaping it into an even loaf. Don't pack it down too firmly; a light touch is key here. You'll notice the top might be a little uneven, and that's perfectly fine—it gives the glaze more nooks and crannies to cling to.04
-
Make and Apply the Glaze. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar. The vinegar might seem odd, but it cuts through the sweetness and adds a lovely tang. Brush or spoon this glaze evenly over the entire top surface of the meatloaf. It should look glossy and inviting.05
-
Bake to Perfection. Place the loaf pan on a rimmed baking sheet—this catches any potential drips and makes cleanup easier. Bake at 375°F (190°C) for about 55-65 minutes. The meatloaf is done when the internal temperature registers 160°F (71°C) on an instant-read thermometer inserted into the center. You’ll see the glaze will be bubbly and caramelized around the edges.06
-
Rest Before Slicing. This is the hardest but most important step! Once out of the oven, let the meatloaf rest in the pan on a wire rack for at least 10-15 minutes. This allows the juices to redistribute throughout the loaf. If you slice it immediately, all those wonderful juices will run out, and you'll be left with a drier texture. The wait is absolutely worth it.07
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