Balsamic-Glazed Italian Meatloaf with Creamy Parmesan Polenta and Garlic-Roasted Broccolini

Preheat your oven to 375°F (190°C). Prepare a baking sheet with parchment paper or a light coating of oil.

Finely dice 1 small yellow onion and mince 3 cloves of garlic. Finely chop 0.5 bunch of Italian parsley to yield about 0.25 cup.

In a large mixing bowl, combine 1.5 lbs ground beef, the diced onion, the 3 minced garlic cloves, 0.25 cup chopped parsley, 1 large egg, 0.5 cup panko breadcrumbs, 0.25 cup whole milk, 1 tsp salt, and 0.5 tsp black pepper. Mix gently by hand until just combined; do not overwork the meat.

Shape the beef mixture into a rectangular loaf approximately 9x5 inches on the prepared baking sheet. Place in the oven and bake for 35 minutes.

While the meatloaf bakes, prepare the balsamic glaze. In a small saucepan over medium heat, combine 0.5 cup balsamic vinegar, 2 tbsp brown sugar, and 0.25 cup ketchup. Simmer for 8-10 minutes until the mixture reduces by half and becomes thick enough to coat the back of a spoon. Set aside.

Prepare the vegetables: Wash 1 bunch of broccolini and trim the tough ends. Peel and thinly slice the remaining 3 garlic cloves. Toss the broccolini on a separate baking sheet with 2 tbsp olive oil, the sliced garlic, 0.5 tsp salt, and 0.25 tsp pepper.

When the meatloaf has cooked for 35 minutes, remove it briefly. Brush the top and sides generously with the balsamic glaze. Place the meatloaf back in the oven along with the tray of broccolini. Bake both for an additional 15 minutes.

While the meat and vegetables finish, make the polenta. In a medium pot, bring 4 cups of water and 1 tsp salt to a boil. Slowly whisk in 1 cup yellow cornmeal to prevent clumps.

Reduce heat to low and simmer the polenta, whisking frequently, for about 20 minutes until thick and creamy. If it becomes too stiff, add a splash of water.

Grate 4 oz of parmesan cheese. Finely mince the leaves from 1 sprig of rosemary. Once the polenta is cooked, stir in 0.5 cup heavy cream, the grated parmesan, and the minced rosemary until melted and smooth.

Remove the meatloaf and broccolini from the oven. Let the meatloaf rest for 5-10 minutes before slicing to ensure it stays juicy.

Serve thick slices of the glazed meatloaf over a bed of creamy parmesan polenta, with the garlic-roasted broccolini on the side. Drizzle any remaining balsamic glaze from the pan over the meat.