Recipe: Appetizing Ham and Parmesan meatloaf with polenta and mushroom sauce

Ham and Parmesan meatloaf with polenta and mushroom sauce. If the sauce seems thin, concentrate it by boiling rapidly for a few minutes. Pour a little sauce on a warm serving platter, arrange the meat slices, then This reminds me of a Marcella Hazan recipe for winter meatballs with a similar method, mashing bread and milk, mixing pancetta and parmesan into. How to Make Creamy Parmesan Polenta and Sausage Mushroom Ragu.

Bring water to a boil in a medium saucepan; stir in polenta, garlic powder, sugar, and salt. For the polenta I used regular, cooked and molded and grilled instead of soft. Essentually used the recipe for polenta with fontina and spinach (CL) but I. You can cook Ham and Parmesan meatloaf with polenta and mushroom sauce using 18 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Ham and Parmesan meatloaf with polenta and mushroom sauce

1. Prepare of For the meatloaf - polpettone :.
2. Prepare 400 g of good quality mince.
3. Prepare 50 g of chopped ham.
4. Prepare 2-3 tablespoons of Parmesan.
5. You need of Small slice of bread.
6. It's Splash of milk.
7. Prepare 1 of egg.
8. You need to taste of Salt and pepper.
9. You need of For the sauce :.
10. You need of Small amount of chopped carrots onions and celery.
11. You need 250 g of mushrooms - I used a bag of mixed, frozen mushrooms.
12. Prepare of Olive oil.
13. It's of Glug of white wine.
14. You need 200 ml of stock.
15. Prepare of Polenta :.
16. Prepare Packet of ready made rolled polenta.
17. You need of Olive oil.
18. It's to taste of Salt.

Creamy parmesan mushroom sauce - this recipe is like liquid gold!! So good on steaks, pasta, roast chicken, mashed potatoes and with leftover rice! This creamy parmesan mushroom sauce is like liquid gold and everything it touches tastes better with it. Toss it in some pasta for a quick dinner.

Ham and Parmesan meatloaf with polenta and mushroom sauce instructions

1. Tear up the bread, put in a bowl, add a splash of milk. Leave to soak for a few minutes. Put mince in a bowl. Add all meatloaf ingredients. Mix up well using your hands.
2. Turn out onto cling film. Shape into a sausage. Roll up and leave it in the fridge for an hour. Here's a picture of the polenta. Preheat oven to 200.
3. Sauté carrots, onions and celery in a little oil. Add mushrooms and turn up the heat. After 5+6 minutes, add the wine and let it evaporate. Now turn down the heat and simmer gently for about 10 minutes.
4. Place polenta on a baking tray. Drizzle with olive oil and sprinkle with salt. Place meatloaf in a baking tray too. Now bake both together for about 25-30 mins. Turn polenta and meatloaf once during cooking. Meanwhile, using a hand blender, whizz up the sauce to your liking and keep warm. Rest meatloaf for a few minutes when cooked.
5. Carve up, plate up and enjoy 😁.

This meatloaf is dressed up with a seasoned mushroom gravy. Add the mushrooms and sauté, stirring, until tender and browned and the liquid has evaporated. Add the beef stock and continue cooking, stirring, until thickened. Add the gravy browning sauce (Gravy Master, Kitchen Bouquet, etc. For the mushrooms. ½ ounce dried porcini mushrooms.