Easiest Way to Prepare Perfect Ham and Parmesan meatloaf with polenta and mushroom sauce

Ham and Parmesan meatloaf with polenta and mushroom sauce. 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.

Turkey and beef meatloaf with a mushroom, spinach parmesan sauce!! Cooking with Jaye and the ladies -Jaye. When polenta is done, whisk in pepper, butter and Parmesan. You can cook Ham and Parmesan meatloaf with polenta and mushroom sauce using 18 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Ham and Parmesan meatloaf with polenta and mushroom sauce

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

While polenta is cooking, pan-cook mushrooms. You can prepare the mushrooms and marinara sauce up. While sauce is simmering, prepare polenta. Bring water to a boil in a medium saucepan; stir in polenta, garlic powder, sugar, and salt.

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 😁.

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. 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.