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