This is a post that actually belongs more to my wife than me. She makes the best meatloaf, and I usually just stand by and enjoy it. Tonight's meatloaf was no different, although I made the mushroom & onion topped polenta cakes.
Step 1: Prep work. Cut 1 onion in half. Half of it should be diced for the meatloaf and the other cut more stringy for the polenta topping. Meredith's meatloaf includes the following: ground beef, diced onion, minced garlic, crushed croutons, bread crumbs, 1 egg, worchestshire sauce, salt, pepper, brown sugar, italian seasoning, and a little garlic salt.
Step 2: Form the meatloaf and bake at 375 degrees.
Step 3: Polenta cakes. These were formed in advance by cooking instant polenta and then spreading the mixture into a tupperware dish and refrigerating. All I had to do was remove them from the fridge and cut into squares for cooking.
Step 4: Sautee the mushrooms and onions. I added the mushrooms and onions to a sautee pan with worchestershire sauce, red wine, home made steak sauce, garlic, balsamic vinegar and brown sugar.
Allow this mushrooms and onions to reduce into a thick, sauce like consistency.
Step 5: Fry the polenta cakes. Tonight I went all out and fried the polenta cakes in bacon grease for extra flavor. Fry each side until the cakes are warm and cooked throughout. Please these next to the meatloaf and top with the sauteed mushrooms and onions.
Step 6: Finish the meatloaf. When the meatloaf is pretty much cooked throughout, coat the top with a mixture of ketchup and brown sugar. Place the back in the oven ont he top rack until the sauce caramelizes. Plate with the polenta cakes and enjoy!
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