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–+ servings

Herb-Crusted Meatloaf with Creamy Polenta and Sautéed Spinach

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Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 lb ground beef
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 3 tbsp chopped fresh herbs (parsley, thyme, rosemary), divided
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup cornmeal
  • 4 cups milk
  • 3 tbsp butter, divided
  • 1/4 cup grated Parmesan cheese
  • 10 oz fresh spinach
  • 2 cloves garlic, minced
  • 1 tbsp olive oil

fremgangsmåte
 

  • Preheat the oven to 375°F. In a mixing bowl, combine the ground beef, breadcrumbs, egg, 2 tablespoons of the herbs, salt, and pepper. Mix until just blended, then shape into a loaf on a baking sheet. Sprinkle the remaining tablespoon of herbs over the top and press lightly to help them stick.
  • Bake the meatloaf for 35 to 40 minutes until it reaches 160°F inside.
  • While the meatloaf bakes, bring the milk to a gentle simmer in a medium saucepan. Slowly whisk in the cornmeal and cook, stirring often, for about 10 minutes until thick. Stir in 2 tablespoons of butter and the Parmesan cheese, then remove from heat and cover to keep warm.
  • Heat the olive oil and remaining tablespoon of butter in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds, then add the spinach. Sauté for 2 to 3 minutes until just wilted. Season lightly with salt if needed.
  • Slice the meatloaf and serve portions with a scoop of polenta and a side of the sautéed spinach.

merknader

For a firmer crust, let the baked meatloaf rest 5 minutes before slicing so the herb topping stays in place. If the polenta thickens too much while sitting, stir in a splash of warm milk to loosen it. Leftovers reheat well in the microwave with a little extra milk stirred into the polenta to restore creaminess.
Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Medium Saucepan, Large Skillet