Preheat oven to 220°C and grease a Loaf tin
Chop a Butternut pumpkin into small squares, coat in salt, pepper and oil and Roast until caramelised
heat 1/3 cup of the oil in a frying pan over medium heat, add the onion and the carrot with salt and pepper, cook for a few minutes until softened, add garlic and cook for another minute.
Tip those into a bowl and when cool enough to handle squeeze out as much liquid as possible and put aside the liquid for gravy making
Meanwhile, mix dry ingredients in a large bowl
Combine the cooked ingredients and remaining wet ingredients in a Jug. Pour the wet ingredients into the dry and mix well. Spoon the mixture into the prepared tin and press well to ensure no air pockets. Cover with foil and bake at 180°C for 30 minutes
To make the glaze, combine all ingredients in a small bowl
remove the foil from the the meatloaf, and brush the glaze over the top. Bake uncovered for another 15 minutes