Veal Meatloaf
- Ready In:
- 30mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 3 large russet potatoes, 2 1/4 to 2 1/2 pounds, peeled and chopped
- salt
- 680.38 g ground veal
- 1 large egg
- 118.29 ml breadcrumbs, a couple of handfuls
- 236.59 ml grated parmesan cheese
- 4-6 sprig fresh sage, thinly sliced
- black pepper
- 44.37 ml extra virgin olive oil
- 10-12 portabella mushrooms, quartered (baby portabella mushrooms)
- 1 garlic clove, crushed
- 236.59 ml chicken stock
- 44.37 ml butter
- 29.58 ml all-purpose flour
- 709.77 ml milk
- 1.23 ml freshly grated nutmeg
- 113.39 g prosciutto di Parma, finely chopped (have the deli slice it as thick as bacon, rather than shave it)
- 113.39-151.04 g gorgonzola, depending on how cheesy you like it
directions
- Preheat oven to 400°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.
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RECIPE SUBMITTED BY
OMG I need to update this picture of Chippie :o) He's aged and gotten more into shape over the last 5 years. Stay tuned Chocolate Lab lovers, the very handsome Chippie will return soon.