Practical Method to Preparing 5-Star Ham and Parmesan meatloaf with polenta and mushroom sauce

Wishing to eat Ham and Parmesan meatloaf with polenta and mushroom sauce a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This site is going to help you with clear instructions on cooking a Ham and Parmesan meatloaf with polenta and mushroom sauce like a famous chef made.

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 cook it.

To prepare an extraordinary Ham and Parmesan meatloaf with polenta and mushroom sauce, here are the materials required:

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

After readying the materials, now you are good to cook your 5-star Ham and Parmesan meatloaf with polenta and mushroom sauce by following the instructions below:

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 😁.

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. If you like an assertive mushroom flavor, try using dried porcini, soaked in water until soft, rinsed and. Very tasty with a few tweaks. I followed the recipe for the most part but added thinly sliced onions with the mushrooms.

Recipe : Ham and Parmesan meatloaf with polenta and mushroom sauce

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Simple tips to make Ham and Parmesan meatloaf with polenta and mushroom sauce

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