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–+ servings

Sun-Dried Tomato and Mozzarella Meatloaf over Creamy Polenta

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Rett Main Course
Kategori Italian
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground beef
  • 1/2 cup chopped sun-dried tomatoes
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup Italian breadcrumbs
  • 1 large egg
  • 2 teaspoons Italian seasoning
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cornmeal
  • 4 cups chicken broth
  • 2 tablespoons butter
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

fremgangsmåte
 

  • Preheat the oven to 375 degrees. In a large bowl, combine the ground beef, sun-dried tomatoes, half the mozzarella, breadcrumbs, egg, Italian seasoning, onion, garlic, salt, and pepper. Mix until evenly blended.
  • Shape the mixture into a loaf and place it in a baking dish. Bake for 45 minutes.
  • Remove the meatloaf from the oven and sprinkle the remaining mozzarella over the top. Return it to the oven for 10 more minutes until the cheese melts.
  • While the meatloaf finishes baking, bring the chicken broth to a boil in a medium saucepan. Slowly whisk in the cornmeal. Reduce the heat and cook, stirring often, for 15 minutes until thick and creamy.
  • Stir the butter and Parmesan into the polenta. Season with salt and pepper. Slice the meatloaf and serve the portions over the polenta.

merknader

Slice the meatloaf while it is still warm so the melted mozzarella stays inside each piece. If the polenta thickens too much while sitting, stir in a splash of warm broth to loosen it before serving. Leftovers reheat well in the oven at low heat with a cover to keep the cheese from drying out.
Course: Main Course
Cuisine: Italian
Equipment: Mixing Bowl, Baking Dish, Medium Saucepan