Friday, September 19, 2008

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

Difficulty: Intermediate
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings

3 large russet potatoes, 2 1/4 to 2 1/2 pounds, peeled and chopped
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

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

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