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–+ servings

Sun-Dried Tomato Basil Bacon-Wrapped Mini Meatloaves with Creamy Polenta

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Rett Main Course
Kategori Italian
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground beef
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1/4 cup fresh basil, chopped
  • 1 large egg
  • 1/2 cup breadcrumbs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 slices bacon
  • 1 cup polenta
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter

fremgangsmåte
 

  • Preheat the oven to 375 degrees. In a large bowl combine the ground beef, sun-dried tomatoes, basil, egg, breadcrumbs, garlic powder, salt, and pepper. Mix until evenly blended.
  • Divide the mixture into four equal portions and shape each into a small loaf. Wrap two slices of bacon around each loaf, tucking the ends underneath.
  • Place the wrapped loaves on a baking sheet and bake for 30 to 35 minutes until the internal temperature reaches 160 degrees and the bacon is browned.
  • While the meatloaves bake, bring the chicken broth to a boil in a medium saucepan. Whisk in the polenta and reduce heat to low. Simmer for 5 minutes, stirring often.
  • Stir the heavy cream, Parmesan, and butter into the polenta. Continue cooking for another 3 to 4 minutes until thick and creamy. Serve the meatloaves on top of the polenta.

merknader

Slice the sun-dried tomatoes small so they distribute evenly through the meat mixture. If the polenta thickens too much while the meatloaves finish baking, add a splash of warm broth to loosen it. For extra basil flavor, sprinkle a few torn leaves over each plate right before serving.
Course: Main Course
Cuisine: Italian
Equipment: Large mixing bowl, Baking sheet, Medium saucepan, Whisk