- 0:15 Prep
- 0:45 Cook
- 4 Servings
- Capable cooks
Try this elegant version of classic beef meatloaf served on a bed of sweet 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
- 2 garlic cloves, crushed
- 85g (1/2 cup) drained stuffed green olives, sliced
- 1/3 cup loosely packed coarsely chopped fresh continental parsley
- 2 tablespoons coarsely chopped fresh oregano
- Salt & freshly ground black pepper
- Baby rocket leaves, to serve
Pumpkin puree
- 600g butternut pumpkin, deseeded, peeled, cut into 2cm cubes
- 80ml (1/3 cup) thickened cream
- Pinch of salt
Equipment
- You'll need a 11 x 21cm (base measurement) ovenproof baking dish for this recipe.
Method
- Step 1Preheat 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.
- Step 2Bake in preheated oven for 45 minutes or until brown and cooked through. Remove from oven.
- Step 3Meanwhile, 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 4Use 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.
- Low carb
- Lower gi
Nutrition
2273 kj
Energy
31g
Fat Total
13g
Saturated Fat
5g
Fibre
39g
Protein
140mg
Cholesterol
789.88mg
Sodium
11g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
- Author: Amanda Kelly
- Image credit: Sue Ferris
- Publication: Australian Good Taste
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