Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 600g beef mince

  3. 70g (1 cup) fresh breadcrumbs (made from day-old bread)

  4. 4 thin slices mild pancetta, finely chopped

  5. 1 white onion, halved, finely chopped

  6. 2 garlic cloves, crushed

  7. 85g (1/2 cup) drained stuffed green olives, sliced

  8. 1/3 cup loosely packed coarsely chopped fresh continental parsley

  9. 2 tbs coarsely chopped fresh oregano

  10. Salt & freshly ground black pepper

  11. Baby rocket leaves, to serve

  12. Pumpkin puree

  13. 600g butternut pumpkin, deseeded, peeled, cut into 2cm cubes

  14. 80ml (1/3 cup) thickened cream

  15. Pinch of salt

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. 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.

  4. 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.


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