Green olive and mixed herb meatloaf on pumpkin puree

Preheat oven to 160°C. 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.

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

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.

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.