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Holy cream sauce. I’m on a roll! Sorry to share so many creamy recipes…I can’t help it. I love them so 🙂 This little gem of a recipe is not your traditional meatloaf but equally delicious. If you can’t find ground veal don’t worry. You can also use ground beef or a ground meatloaf mix – usually containing ground pork, veal and beef. My favorite part of this recipe is the use of the Gorgonzola cheese. I’m not usually a fan of anything blue cheese related. However, I found the Gorgonzola to be mild and when melted into the sauce it caused just the right amount of cheesy flavor. I also like to sprinkle a little on top too….so delicious! I also added directions for smashed potatoes with prosciutto and cheese. The perfect side dish!
Veal and Sage Meatloaf with Gorganzola Cream Sauce & Smashed Potatoes with Prosciutto and Cheese:
3 large russet potatoes (2 1/4 to 2 1/2 lbs.) – peeled and chopped
1 1/2 pounds ground veal
1 large egg
1/2 cup bread crumbs
1 cup grated Parmigiano-Reggiano
4 to 6 sprigs fresh sage – thinly sliced
3 tablespoons extra-virgin olive oil
10 to 12 baby bella mushrooms – quartered
1 clove garlic – crushed
1 cup chicken stock
3 tablespoons butter
2 tablespoons all-purpose flour
3 cups milk
1/4 teaspoon freshly grated nutmeg
1/4 pound prosciutto – finely chopped (have the deli slice it as thick as bacon, rather than shave it)
1/4 to 1/3 pound Gorgonzola – depending on how cheesy you like it
Preheat oven to 400 degrees F.
Place potatoes in a pot, cover them with water, then bring water up to a boil; salt it and cook potatoes until fork-tender, 10 to 12 minutes or so.
While the potatoes are working, combine veal with egg, bread crumbs, 1/2 cup cheese, sage, salt, and black pepper. Form 4 (1-inch thick) oval shaped meat loaves. Heat a large nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Brown meatloaves 2 to 3 minutes on each side then transfer to a nonstick baking sheet and finish in the oven, 6 to 8 minutes. Return skillet to heat, add another turn of extra-virgin olive oil to the pan and the mushrooms and the garlic. Cook mushrooms until dark and tender, 5 to 6 minutes, then add salt and pepper and 1 cup chicken stock to deglaze the pan.
While the mushrooms cook, melt butter over medium heat in a medium saucepot. Add flour and cook 1 to 2 minutes. Whisk in milk and season with nutmeg, salt, and pepper. Reduce the sauce a few minutes to thicken a bit.
Drain potatoes and add them back to warm pot. Add half of the milk sauce to potatoes with prosciutto and remaining 1/2 cup cheese, a couple of handfuls. Smash the potatoes to desired consistency and season with salt and pepper to taste.
Add the remaining milk sauce to the mushrooms, stir in Gorgonzola cheese to melt, then add the broth and combine. Serve the meatloaves with Gorgonzola-mushroom gravy over top and prosciutto potatoes alongside. Serve with green salad or wine steeped greens, recipe follows.
Source: Rachael Ray