Veal Meatloaf

Ingredients

• 3 large russet potatoes, 2 1/4 to 2 1/2 pounds, peeled and chopped
• salt
• 1 1/2 lbs ground veal
• 1 large egg
• 1/2 cup breadcrumbs, a couple of handfuls
• 1 cup grated parmesan cheese
• 4-6 sprigs fresh sage, thinly sliced
• black pepper
• 3 tablespoons extra-virgin olive oil
• 10-12 portabella mushrooms, quartered (baby portabella mushrooms)
• 1 garlic clove, crushed
• 1 cup chicken stock
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 3 cups milk
• 1/4 teaspoon freshly grated nutmeg
• 1/4 lb prosciutto di Parma, finely chopped (have the deli slice it as thick as bacon, rather than shave it)
• 1/4-1/3 lb gorgonzola, depending on how cheesy you like it

Directions

1. 1

   Preheat oven to 400°F.

2. 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. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.