PUMPKIN MEAT LOAF

1 (3 1/2 to 4 lb.) pumpkin
Salt and black pepper, to taste
3 T. prepared yellow mustard
2 T. brown sugar
1 egg
1 T. Worcestershire sauce
1/2 tsp. salt, or to taste
1 1/2 lb. lean ground beef
1/2 C. fine dry bread crumbs

Cut top from pumpkin; discard top. Remove and discard strings and seeds. Place whole pumpkin, minus top, in baking dish. Add about 1 inch hot water to dish around the outside of the pumpkin. Cover pumpkin and pan with foil. Bake in a preheated 400ºF oven for 45 minutes, or until pumpkin is tender but not falling apart. Pour off water. Season inside of pumpkin with salt and pepper. Spread with 1 tablespoon of the mustard and sprinkle with brown sugar. Combine remaining 2 tablespoons mustard, egg, Worcestershire sauce, salt, ground beef and bread crumbs. Mix well. Spoon beef mixture into pumpkin shell, packing down tightly. Return pumpkin to oven and bake, uncovered, for 45 minutes to 1 hour, or until pumpkin is tender and meat loaf is cooked. Cut into wedges to serve.