- 4
Ingredients
- 1 1/2 pounds ground veal
- 1 large egg
- 1/2 cup bread crumbs, a couple of handfuls
- 1 cup grated Parmigiano-Reggiano
- 4 to 6 sprigs fresh sage, thinly sliced
- Black pepper
- 3 tablespoons extra-virgin olive oil
- 10 to 12 cremini (baby portobello 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, eyeball it
- 1/4 to 1/3 pound Gorgonzola, depending on how cheesy you like it
Preparation
Step 1
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.
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.