Veal and Sage Meatloaf with Gorgonzola Gravy and Smashed Potatoes with Prosciutto and Cheese

Total Time:
40 min
15 min
25 min

4 servings

  • 3 large russet potatoes, 2 1/4 to 2 1/2 pounds, peeled and chopped
  • Salt
  • 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 pound prosciutto di Parma, 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
  • Wine Steeped Greens:
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 1 clove garlic, cracked from skin
  • 1 1/4 pounds cleaned kale, 1 large bunch, trimmed and chopped
  • 1 cup dry red wine
  • Salt and pepper
  • 2 teaspoons lemon zest, eyeball 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.

Wine Steeped Greens:
  • Heat a deep skillet over medium heat. Add extra-virgin olive oil, 2 turns of the pan, and garlic. Cook garlic a couple of minutes while you chop kale then remove the clove. Crank heat up a notch them add greens to wilt them down, 2 to 3 minutes of turning is involved here. Add wine, salt, and pepper and reduce heat to simmer. Steep the greens in wine 10 minutes, stir in zest then serve.

  • Yield: 4 servings

  • Prep Time: 5 minutes

  • Cook Time: 15 minutes

  • Ease of preparation: easy

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