John Myers
Contents
show
Meatloaf with Polenta Hood
The perfect meatloaf with polenta hood recipe with a picture and simple step-by-step instructions.
meatloaf
- 400 g Mixed minced meat
- 1 Onion
- 1 Clove of garlic
- 2 Eggs
- 5 Tomatoes dried in oil
- Salt
- Pepper
- 25 g Breadcrumbs
Polenta crust
- 75 ml Milk
- 75 ml Water
- 30 g Polenta
- 2 teaspoon Pesto red
vegetables
- 1 Zucchini
- 1 Eggplant fresh
- 1 Red pointed peppers
- 20 Cocktail tomatoes
- 2 Garlic cloves
- 1 Onion
- Salt
- Pepper
meatloaf
- Peel the onion and garlic, dice finely, steam them in a little oil and let them cool.
- Remove the oil from the tomatoes on a kitchen towel and cut into small pieces.
- Add the eggs, onion garlic mixture, tomatoes, salt, pepper and the breadcrumbs to the minced meat and knead everything well.
- Shape the minced meat into a loaf, place in a baking dish and put in the preheated oven at 200 c. Cook for 15 minutes.
Polenta crust
- Bring the milk and the water to the boil, stir in the polenta and cook on a low flame for about 10 minutes while stirring.
- Finally stir in the pesto, spread over the minced meat and cook in the oven for another 30 minutes.
vegetables
- Wash the zucchini, aubergine and peppers, pat dry and cut into cubes, halve the tomatoes.
- Peel the onion and garlic, cut into wedges
- Heat some oil in a pan and stew the vegetables in it for about 10 minutes, season with salt and pepper
Serving
- Cut the meatloaf into slices, serve on a plate with the vegetables and rosemary potatoes
- Bon appetit; 🙂
Facebook Comments