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

Name: Veal and Sage Meatloaf with Gorgonzola Gravy and Smashed Potatoes with Prosciutto and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
Preheat oven to 400 degrees F.
2
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.
3
While the potatoes are working, combine veal with egg, bread crumbs, 1/2 cup cheese, sage, salt, and black pepper.
4
Form 4 (1-inch thick) oval shaped meat loaves.
5
Heat a large nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan.
6
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.
7
Return skillet to heat, add another turn of extra-virgin olive oil to the pan and the mushrooms and the garlic.
8
Cook mushrooms until dark and tender, 5 to 6 minutes, then add salt and pepper and 1 cup chicken stock to deglaze the pan.
9
While the mushrooms cook, melt butter over medium heat in a medium saucepot.
10
Add flour and cook 1 to 2 minutes.
11
Whisk in milk and season with nutmeg, salt, and pepper.
12
Reduce the sauce a few minutes to thicken a bit.
13
Drain potatoes and add them back to warm pot.
14
Add half of the milk sauce to potatoes with prosciutto and remaining 1/2 cup cheese, a couple of handfuls.
15
Smash the potatoes to desired consistency and season with salt and pepper to taste.
16
Add the remaining milk sauce to the mushrooms, stir in Gorgonzola cheese to melt, then add the broth and combine.
17
Serve the meatloaves with Gorgonzola-mushroom gravy over top and prosciutto potatoes alongside.
18
Serve with green salad or wine steeped greens, recipe follows.
19
Heat a deep skillet over medium heat.
20
Add extra-virgin olive oil, 2 turns of the pan, and garlic.
21
Cook garlic a couple of minutes while you chop kale then remove the clove.
22
Crank heat up a notch them add greens to wilt them down, 2 to 3 minutes of turning is involved here.
23
Add wine, salt, and pepper and reduce heat to simmer.
24
Steep the greens in wine 10 minutes, stir in zest then serve.
25
Ease of preparation: easy

731

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 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, and more.

Yes, Veal and Sage Meatloaf with Gorgonzola Gravy and Smashed Potatoes with Prosciutto and Cheese falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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