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Green olive and mixed herb meatloaf on pumpkin puree
Green olive and mixed herb meatloaf on pumpkin puree
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Upgrade classic meatloaf with elegant twist, served on pumpkin puree.
Ingredients:
  • 600g beef mince
  • 70g (1 cup) fresh breadcrumbs (made from day-old bread)
  • 4 thin slices mild pancetta, finely chopped
  • 1 white onion, halved, finely chopped
  • 85g (1/2 cup) drained stuffed green olives, sliced
  • 82.50 ml loosely packed coarsely chopped fresh continental parsley
  • 40.00 ml coarsely chopped fresh oregano
  • Salt & freshly ground black pepper
  • Baby rocket leaves, to serve
  • 600g butternut pumpkin, deseeded, peeled, cut into 2cm cubes
  • 80ml (1/3 cup) thickened cream
  • Pinch of salt
Instructions:
  • Preheat oven to 160°C. Combine beef, breadcrumbs, pancetta, onion, garlic, olive, parsley, and oregano in a large glass or ceramic bowl. Season with salt and pepper, mix well. Transfer mixture to an 11 x 21cm ovenproof baking dish, smooth the surface, and cover with foil before baking.
  • Bake in a warm oven for 45 minutes or until golden brown and fully cooked. Remove from oven.
  • While the pumpkin is steaming, combine it with cream in a large heatproof bowl. Mash with a potato masher until smooth and well combined. Season with salt to taste.
  • Slice the meatloaf evenly using a sharp knife. Serve by spooning the pumpkin puree onto plates, topping with the meatloaf slices, some rocket, and enjoy right away.

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