Polenta Meatloaf

    (26)
    5 hours 10 minutes

    This recipe uses the polenta as a binder instead of the bread crumbs used in a traditional meatloaf recipe. The slow cooking method results in a firm yet moist meatloaf that not only tastes great for dinner, but can be thinly sliced for next day lunch sandwiches.


    26 people made this

    Ingredients
    Serves: 6 

    • 2 large square sheets of heavy duty aluminium foil
    • 500g beef mince
    • 250g pork mince
    • 1/3 cup egg whites
    • 1/3 cup polenta
    • 1 tablespoon onion powder
    • 1 tablespoon garlic powder
    • 1/2 cup tomato sauce
    • 1 pinch smokey barbecue seasoning, or to taste

    Directions
    Preparation:10min  ›  Cook:5hours  ›  Ready in:5hours10min 

    1. Fold each sheet of aluminium foil in half lengthways, then fold in half lengthways again, to make 2 strips of foil 10cm wide by 40cm long. Place the strips into the bottom of a slow cooker in a cross so that the long ends of the strips come partway up the inside of the cooker (to make lifting handles). Spray the inside of the slow cooker and the foil strips with cooking spray.
    2. Mix together the beef mince, pork mince, egg whites, polenta, onion powder, garlic powder, tomato sauce and seasoning until thoroughly combined, and form into a rounded loaf. Gently place the loaf into the slow cooker on top of the crossed foil strips.
    3. Cover the cooker, set on Low and cook for 5 to 6 hours. To serve, carefully hold the ends of the foil strips and gently lift the meat loaf from the cooker by the foil handles to place on a serving platter for slicing.
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    Reviews and Ratings
    Global Ratings:
    (26)

    Reviews in English (22)

    by
    109

    Let me respond to some of the less favorable reviews. Please use dry uncooked grits. You can also use 2 eggs instead of 1/3 cup of egg whites. Yes, it will be drier than traditional meatloaf, so use catsup, salsa, or your favorite gravy to moisten. Personally I can eat it without any help. Yes, the taste differs from the traditional beef/bread crumb texture. It's more dense, spicier and not as sloppy, which is PERFECT for leftover sandwiches that has mayonnaise or mustard. My fav sandwich consists of mayo, dill pickle, lettuce, tomato and sour dough bread. Yes, you can use onion soup instead of onion powder/garlic salt seasoning. Let me know how that works. I am intrigued by one person's use of polenta instead of grits. I want to try that and see if the moisture of the polenta adds to the texture of the loaf.  -  03 Sep 2010  (Review from Allrecipes USA and Canada)

    by
    44

    Made exactly as written even the tinfoil handles - I think those must have been written for a small, round crockpot not the oblonge ones cause they weren't really much help, but a couple of wide spatulas did the trick. Overall it tasted pretty good, might tweek the seasonings a little but other than that we enjoyed it.  -  18 Oct 2010  (Review from Allrecipes USA and Canada)

    by
    41

    Well, I was worried about this recipe. And there was really nothing to be worried about. 1st bite I had tasted like pure sausage(must have been a chunk I didn't blend thoroughly)...so I took that the whole meatloaf was the same taste all the way threw. I was wrong. It did have an italian flavor to it. But I'm not used to this style at all. It was very good overall and moist and no where did I feel or taste any gritty texture, you would have never known there were grits as a binder in this recipe. However, one thing I think bread crumbs or crackers do that grits do not. Bread crumbs and crackers soak up and mellow out the spices in meatloaf and grits are so small they do not. But that's not a bad thing. I'd see my self making again. My kids loved it, loved it more then myself. But as long as they were pleased. Then that's okay..thanks  -  11 Jan 2011  (Review from Allrecipes USA and Canada)

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