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–+ servings

Italian Bacon-Wrapped Meatloaf with Marinara and Polenta

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Rett Main Course
Kategori Italian
serveringsstørrelse 4 people

Ingredienser
  

  • 1 lb ground beef
  • 1/2 cup plain breadcrumbs
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 slices bacon
  • 1 cup marinara sauce
  • 1 cup cornmeal
  • 4 cups chicken broth
  • 2 tbsp butter

fremgangsmåte
 

  • Mix the ground beef, breadcrumbs, egg, Parmesan, garlic, Italian seasoning, salt, and pepper in a bowl until evenly combined. Shape the mixture into a loaf roughly 8 inches long.
  • Lay the bacon slices on a work surface, slightly overlapping, then place the meatloaf on top. Wrap the bacon around the sides and ends, tucking the ends underneath.
  • Set the wrapped loaf on a rimmed baking sheet. Bake at 375°F for 45 minutes until the bacon is browned and the internal temperature reaches 160°F.
  • While the meatloaf bakes, bring the chicken broth to a boil in a saucepan. Whisk in the cornmeal and cook over medium heat, stirring often, until thick and creamy, about 15 minutes. Stir in the butter and keep warm.
  • Warm the marinara sauce in a small pan or the microwave.
  • Slice the meatloaf and serve each portion over a scoop of polenta with a spoonful of marinara on top.

merknader

Slice the meatloaf with a sharp knife so the bacon stays in place. If the bacon browns too fast, tent the loaf loosely with foil for the last 10 minutes. Leftovers reheat well in a 350°F oven for 15 minutes; add a splash of broth when warming the polenta to loosen it again.
Course: Main Course
Cuisine: Italian
Equipment: Mixing bowl, rimmed baking sheet, saucepan