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–+ servings

Italian Herb Meatloaf with Marinara and Creamy Polenta

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Rett Main Course
Kategori Italian
serveringsstørrelse 4 people

Ingredienser
  

  • 1 lb ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tbsp Italian seasoning
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 (15 oz) can crushed tomatoes
  • 1 tsp Italian seasoning
  • 4 cups chicken broth
  • 1 cup cornmeal
  • 1/2 cup milk
  • 2 tbsp butter
  • 1/4 cup grated Parmesan cheese

fremgangsmåte
 

  • Preheat the oven to 375°F. In a large bowl, combine the ground beef, breadcrumbs, 1/4 cup milk, onion, 2 minced garlic cloves, 2 tablespoons Italian seasoning, 1/4 cup Parmesan, salt, and pepper. Mix until just combined, then shape into a loaf and place in a loaf pan.
  • Bake the meatloaf for 45 to 50 minutes until it reaches an internal temperature of 160°F. While it bakes, heat the olive oil in a saucepan over medium heat. Add the remaining minced garlic clove and cook for 1 minute, then stir in the crushed tomatoes and 1 teaspoon Italian seasoning. Simmer the marinara for 15 minutes.
  • In a separate pot, bring the chicken broth to a boil. Slowly whisk in the cornmeal. Reduce heat to low and cook, stirring often, for 20 minutes until thick. Stir in the remaining 1/2 cup milk, butter, and 1/4 cup Parmesan until smooth and creamy.
  • Let the meatloaf rest for 5 minutes after baking. Slice it and spoon the marinara over the top. Serve each portion with a scoop of the creamy polenta on the side.

merknader

Stir the polenta frequently near the end of cooking to keep it from sticking and to reach the right creamy texture. If the meatloaf seems dry after mixing, add an extra tablespoon of milk before shaping. Leftovers reheat well in a covered skillet with a splash of broth to loosen the polenta.
Course: Main Course
Cuisine: Italian
Equipment: Loaf pan, Large bowl, Saucepan, Pot, Whisk