Ingredients
- 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
Directions
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:
- 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
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
Photo: Veal and Sage Meatloaf with Gorgonzola Gravy and Smashed Potatoes with Prosciutto and Cheese Recipe















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By sirwinlaw_8997347
San Marino, CA
on January 27, 2013
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Everyone loved this. However, the first time I made it, I made notes on my recipe (printed out & saved in a binder that the gravy was too thin. So I added 2 T of flour to the chicken broth & whisked before I added it to the mushrooms. This worked very well, and with the thinner milk sauce added, the gravy was what I consider the proper consistency (i.e., what you get with about 2T flour, usually in a roux with 2 T fat, to 1 c liquid if you don't have other ingredients. I forgot the cheese this time, and while I did miss it, nevertheless the whole thing was delicious. Anyhow this is a great recipe, though complicated with lots going on at once. You might start with the milk sauce and set it aside and then do the rest so you don't have to do so much at once.
By StellaCooper
on December 01, 2012
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PERFECT & delicious recipe. I am not at all a "cook" (my husband does all the cooking, but I made this recipe and i was blown away! I have since made it several times for guests & dinner parties and it is consistently delicious and impressive to all I serve it to. I am making it again tonite!
By mzap444
warrenton va
on January 14, 2012
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What a great tasting meal. Used one package of veal and one package of meatloaf mix. The only difference was I made two meatloaves and had them on a baking sheet and cooked them at 350 for an hour. The sauce is the main key that brings this all together, it is deliciuos. I did make the potatoes also and they were great. But if you feel the prociutto is pricey a quarter pound is too much. Four bacon thick slices of prciutto is plenty and cheaper.
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