Green olive and mixed herb meatloaf on pumpkin puree

Method

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