John Myers
Herbal Meatloaf with Polenta
The perfect herbal meatloaf with polenta recipe with a picture and simple step-by-step instructions.
- 750 g Minced meat
- 2 Eggs
- 2 Bun old
- 2 Anchovies (anchovies)
- 8 Pickled olives, pitted
- 1 Onion
- 50 g Italian herbs
- 1 tsp Butter
- 1 tbsp Tomato paste
- Salt and pepper
- 400 g Pizza tomatoes canned
- 2 tbsp Olive oil
- 140 g Polenta semolina
- 200 ml Milk
- 400 ml Water
- Salt and pepper
- Freshly grated nutmeg
- 1 tbsp Butter
- 1 tbsp Freshly grated Parmesan
- Roughly cut the buns, soak them in water. Drain the anchovies and finely chop them. Cut the rest of the rest of the olives into coarse pieces (cut 3 olives in half). Peel and finely dice the onion. Roughly chop the herbs. Heat the butter in a pan, simmer the onions until translucent, mix in the herbs and let everything cool down.
- Squeeze out the rolls well, mix well with the minced meat, eggs, tomato paste, olive pieces, anchovies, pepper, salt and the onion-herb mixture. Shape the mixture into an elongated roast.
- Preheat the oven to 200 ° C (fan oven: 180 ° C). Place the meatloaf in a dish and cook in the oven on the middle rack for about 60 minutes.
- 20 minutes before the end of the cooking time, salt and pepper the pizza tomatoes, stir with olive oil and spread around the meatloaf in the tin.
- For the polenta: bring the milk and water to the boil. Stir in the semolina, season with salt, pepper and nutmeg, leave to soak for about 2-5 minutes. Finally, season with 1-2 tablespoons of butter and 1 tablespoon of grated Parmesan.
- Spread the meatloaf with tomatoes on plates, garnish with fresh herbs and half olives if you like. Place the polenta on the plates and serve sprinkled with a little Parmesan.
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