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1
Place meat in a bowl.
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2
Grate onion using a box or handheld grater directly over the meat bowl.
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3
Add sage, egg, bread crumbs, Worcestershire and mustard, salt and pepper then mix meat to combine.
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4
Score meat into 4 sections and form 4 oval shaped loaves, 1 to 1/2 inches thick.
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5
Preheat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in a large nonstick skillet over medium-high heat.
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6
Add the meatloaves and cook 6 to 7 minutes on each side.
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7
Remove to a platter and cover with foil to keep warm.
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8
While meatloaf cooks, add chicken stock and 1 tablespoon of extra-virgin olive oil, 1 turn of the pan, to a deep pot.
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9
Trim away greens and stems from the base of cauliflower.
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10
Cut away the core with a sharp paring knife.
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11
Set cored head into pot with broth.
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12
Cover pot and bring liquid to a boil.
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13
Reduce heat to medium low and cook cauliflower, covered, until tender, 8 to 10 minutes.
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14
Uncover the pot and mash the cauliflower.
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15
Let some liquid cook off as you smash the cheeses into the cauliflower.
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16
As the mixture thickens, turn off heat and season with salt, pepper and nutmeg.
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17
Stir in chives and transfer cauliflower to as serving dish.
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18
Once meatloaves are removed, place the skillet back over medium heat.
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19
Add extra-virgin olive oil, 1 turn of the pan, and the mushrooms.
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20
Cover the skillet with foil and nest the foil into pan with a second smaller skillet, smothering the mushrooms.
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21
Cook until deep brown and tender, 7 to 8 minutes.
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22
Remove the foil, add flour and cook a minute longer.
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23
Add in a shot of Scotch or sherry, if you have either on hand, then whisk in the beef stock.
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24
Stir in half-and-half or cream and bring to a bubble.
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25
Season the mushroom gravy with salt and pepper, to taste.
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26
Place the meatloaves on dinner plates and douse with hot, smothered mushroom gravy, spoon the cauliflower alongside.
