Ingredients:
- 800 g finely minced meat,
- 400 g pumpkin cream (COD. 03226),
- 100 g amaretti,
- 3 eggs,
- 150 g grated cheese,
- q.s. salt and pepper,
- q.s. e.v.o. oil (COD. 02201),
- q.s. parsley breadcrumbs*.

Notes:
*Ingredients and directions for parsley breadcrumbs:
- 250 g breadcrumbs,
- 2 spoonfuls of minced parsley,
- 1 garlic clove,
- 2 spoonfuls of e.v.o. oil,
- q.s. salt.
Pour all the ingredients in a cutter and mix them until the breadcrumbs color is green and you obtain an homogeneous mixture.

1. Mix the finely minced meat, the pumpkin cream, the crumbled amaretti, the eggs and the grated cheese adding a pinch of salt and pepper.
2. Knead it carefully and arrange the mixture on a greaseproof paper coiling it in order to give it the typical shape of the meatloaf.
3. Take the paper away, cut the meat cylinder in two identical parts and daub them on the parsley breadcrumbs.
4. Dish it up and garnish it with fresh aromatic herbs.
   
   Cooking Times:
   Brown the meatloaf with some e.v.o. oil drops in a non-stick pan over an high flame for few minutes.
   Finally bake it in the oven at 180°C for 40 minutes.