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

Ham and Parmesan meatloaf with polenta and mushroom sauce. This reminds me of a Marcella Hazan recipe for winter meatballs with a similar method, mashing bread and milk, mixing pancetta and parmesan into the meat, rolling. Turkey and beef meatloaf with a mushroom, spinach parmesan sauce!! Cooking with Jaye and the ladies -Jaye.

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. This meatloaf is dressed up with a seasoned mushroom gravy. You can cook Ham and Parmesan meatloaf with polenta and mushroom sauce using 18 ingredients and 5 steps. Here is how you cook that.

Ingredients of Ham and Parmesan meatloaf with polenta and mushroom sauce

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

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. Meanwhile, in a large skillet, saute mushrooms and shallot in oil until tender.

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 �.

While polenta is cooking, pan-cook mushrooms. Top with a spoonful of mushrooms, sprinkle with Parmesan if desired, and serve. Parmesan, whisking constantly until melted and incorporated; taste and season with more kosher salt and pepper. Cover and keep warm over low heat while Remove mushrooms from oven; drizzle with vinegar. Toss to coat; let cool slightly.