Pesto Turkey Meatloaf with Parmesan Polenta
Ingredienser
- 1 pound ground turkey
- 1/3 cup basil pesto
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1/4 cup grated Parmesan cheese, divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups water
- 3/4 cup quick-cooking polenta
- 1 tablespoon butter
fremgangsmåte
- Heat the oven to 375°F. Line a small rimmed baking sheet or loaf pan with parchment paper.
- In a large bowl, combine the ground turkey, pesto, breadcrumbs, egg, 2 tablespoons of the Parmesan, salt, and black pepper. Mix gently until just combined.
- Shape the mixture into a compact loaf on the prepared baking sheet, or press it into the loaf pan. Bake until the center reaches 165°F, about 40 to 50 minutes. Let the meatloaf rest for 5 minutes before slicing.
- While the meatloaf bakes, bring the water to a boil in a medium saucepan. Slowly whisk in the polenta. Reduce the heat to low and cook according to the package directions, stirring often, until thick and creamy.
- Remove the polenta from the heat. Stir in the butter and the remaining 2 tablespoons of Parmesan.
- Spoon the polenta onto plates and serve with slices of pesto turkey meatloaf.
merknader
Mix the turkey gently so the loaf stays tender, and use an instant-read thermometer to check that the center reaches 165°F. If the polenta thickens while you wait for the meatloaf to rest, stir in a little hot water until it is creamy again.
Course: Main Course
Cuisine: Italian
Equipment: Mixing Bowl, Rimmed Baking Sheet or Loaf Pan, Medium Saucepan, Whisk, Instant-Read Thermometer
Cuisine: Italian
Equipment: Mixing Bowl, Rimmed Baking Sheet or Loaf Pan, Medium Saucepan, Whisk, Instant-Read Thermometer