Pesto Turkey Meatloaf with Parmesan Polenta
Ingredienser
- 1 pound ground turkey
- 1 large egg
- ½ cup panko breadcrumbs
- ¼ cup finely grated Parmesan cheese
- ¼ cup basil pesto, divided
- 2 tablespoons milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¾ cup coarse polenta
- 3 cups low-sodium chicken broth
- 1 cup water
- 2 tablespoons unsalted butter
- ½ cup finely grated Parmesan cheese, for the polenta
fremgangsmåte
- Heat the oven to 375°F. Line a small rimmed baking sheet with parchment paper.
- In a mixing bowl, combine the ground turkey, egg, panko, ¼ cup Parmesan, 2 tablespoons pesto, milk, salt, and black pepper. Mix gently until just combined, taking care not to compact the meat.
- Shape the mixture into a compact loaf on the prepared baking sheet. Spread the remaining 2 tablespoons pesto over the top.
- Bake until the center of the loaf reaches 165°F, about 40 to 50 minutes. Let it rest for 10 minutes before slicing so the juices settle.
- While the meatloaf bakes, bring the chicken broth and water to a boil in a medium saucepan. Slowly whisk in the polenta. Reduce the heat to low and cook, stirring often, until thick and tender according to the package directions.
- Stir the butter and ½ cup Parmesan into the cooked polenta. Spoon it onto plates and serve with slices of pesto-glazed turkey meatloaf.
merknader
For a soft, spoonable polenta, stir in a little extra warm water if it thickens while the meatloaf rests. Use a thermometer to check the loaf at its center, and let it rest before slicing to help it hold together.
Course: Main Course
Cuisine: Italian
Equipment: Mixing Bowl, Rimmed Baking Sheet, Parchment Paper, Medium Saucepan, Whisk, Instant-Read Thermometer
Cuisine: Italian
Equipment: Mixing Bowl, Rimmed Baking Sheet, Parchment Paper, Medium Saucepan, Whisk, Instant-Read Thermometer