Pumpkin spice. You either love it, or you hate it. Or maybe you liked it, but you’re totally sick of everything being pumpkin spice. I mean, you can get pumpkin spice Cheerios, Twinkies, cream cheese, and even candy corn. Really? Candy corn. There is nothing that can enhance candy corn to make it more appealing. And not only are the packaged foods over-saturated with pumpkin spice, you can also buy pumpkin spice, soap, lotion, household cleaners, and even beard oil. With that said, I am one of those people that used to love pumpkin spice. My love for pumpkin spice came at a time when you had to make it yourself. You didn’t buy tons of pumpkin products, you bought tons of canned pumpkin and hit the kitchen making pumpkin spice pancakes, cookies, breads, and cakes. And that’s when I created pumpkin meatloaf.
It was my first fall as a working professional with a college degree. I had volunteered to take over making pumpkin pie for Thanksgiving. My wife was working retail at the time and was gone most evenings so I had tons of free time and a lot of anxious creative energy. I like pumpkins and I like meatloaf, so with me left on my own, it was only a matter of time before these two merged together into a wonderful flavor extravaganza.
I just took a regular meatloaf recipe and added pumpkin, and pumpkin pie spices. When I make this I never write down what I do so it’s different every time. But this time I tried to really pay attention so I could be consistent. I also made a pumpkin gravy to go with it. It’s pretty amazing if I do say so myself, if you’re into that sort of thing.
This nice apple-cheddar soup from Better Homes and Gardens is a great supplement and compliments the spices of the meatloaf.