Name: Green Olive And Mixed Herb Meatloaf On Pumpkin Puree Recipe
Total time: 60 min
Yield: 4
Cuisine: American

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Try this elegant version of classic beef meatloaf served on a bed of sweet pumpkin puree. 

How to make Green Olive And Mixed Herb Meatloaf On Pumpkin Puree Recipe

Amanda Kelly

Crawler

American

<p>Try this elegant version of classic beef meatloaf served on a bed of sweet pumpkin puree. </p>

Beef mince

Fresh Breadcrumbs

Thin slices mild pancetta,  finely chopped

White onion,  halved,  finely chopped

Garlic Cloves,  Crushed

Drained stuffed green olives,  sliced

Loosely packed coarsely chopped fresh continental parsley

Coarsely chopped fresh oregano

Salt & freshly ground black pepper

Baby rocket leaves,  to serve

Butternut pumpkin,  deseeded,  peeled,  cut into 2cm cubes

Thickened cream

Preheat oven to 160c. Place the beef, breadcrumbs, pancetta, onion, garlic, olive, parsley and oregano in a large glass or ceramic bowl. Season with salt and pepper and stir until well combined. Transfer to an 11 x 21cm (base measurement) ovenproof baking dish and smooth the surface with the back of a spoon. Cover with foil.

step 1

Bake in preheated oven for 45 minutes or until brown and cooked through. Remove from oven.

step 2

Meanwhile, to make the pumpkin puree, cook the pumpkin in a steaming basket over a saucepan of simmering water for 10 minutes or until tender. Transfer to a large heatproof bowl. Add the cream and use a potato masher to mash until smooth and combined. Taste and season with salt.

step 3

Use a sharp knife to cut the meatloaf into even slices. Spoon the pumpkin puree among serving plates. Top with meatloaf slices and rocket, and serve immediately.

step 4

Taste