4 small pumpkins
1/2 pound country sausage
1/2 pound lean ground beef
1 clove garlic, or 1/8 tsp garlic powder
1 teaspoon beef bouillon granules
1/3 cup milk
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1/2 cup bread crumbs
Wash pumpkins and cup top off (keep top). Clean out seeds.
NOTE: Any meatloaf recipe maybe used for this dish.
Combine all ingredients except pumpkins and mix well. Place mixture inside pumpkin shell, replace top. Place stuffed pumpkins on a pan with a little water in it or place a pan of water on the cooking rack below the pumpkin. Bake at 350 degrees for 1 – 1 1/2 hours. If larger pumpkins are used longer baking time will be required to cook meatloaf to a safe internal temperature of 155 degrees.
To serve, cut pumpkin in half, place both halves on serving plate.