Easiest Way to Make Super Quick Homemade Ham and Parmesan meatloaf with polenta and mushroom sauce

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We hope you got benefit from reading it, now let's go back to ham and parmesan meatloaf with polenta and mushroom sauce recipe. You can cook ham and parmesan meatloaf with polenta and mushroom sauce using 18 ingredients and 5 steps. Here is how you do that.

The ingredients needed to prepare Ham and Parmesan meatloaf with polenta and mushroom sauce:

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

Instructions to make Ham and Parmesan meatloaf with polenta and mushroom sauce:

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 😁.

Fresh herbs, spring onions and creme fraiche make this version extra-tasty. Top tip for making Polenta with mushrooms and Parmesan. 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. The mushrooms used for this dish are traditionally porcini, when in season, but if you can't find them (or can't afford them!), those packets of pre-sliced mixed mushrooms are a great convenience.

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