Veal Meatloaf with Gorgonzola Cream Sauce

Name: Veal Meatloaf with Gorgonzola Cream Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1-½ pounds ground veal; 1 large egg; ½ cup bread crumbs; ½ cup grated Parmesan cheese; 4 sprigs fresh sage; ½ teaspoon kosher salt; ½ teaspoon black pepper; 3 tablespoons extra-virgin olive oil; 8 ounces sliced baby portabella mushrooms; 1 clove garlic; 1 cup chicken stock; 1-½ tablespoons butter; 1 tablespoon all-purpose flour; 1-½ cups milk; ¼ teaspoon freshly grated nutmeg; 3 ounces crumbled Gorgonzola cheese

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Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
4 servings
Calories
673 kcal
Course
Main Course
Cuisine
American

Veal Meatloaf with Gorgonzola Cream Sauce

Angela Baker

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This veal meatloaf with gorgonzola cream sauce is the perfect twist to your typical meatloaf dinner. It is full of flavor and perfect when served with creamy mashed potatoes.

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Ingredients

Servings

1-½ pounds ground veal
1 large egg
½ cup bread crumbs
½ cup grated Parmesan cheese
4 sprigs fresh sage thinly sliced
½ teaspoon kosher salt
½ teaspoon black pepper
3 tablespoons extra-virgin olive oil
8 ounces sliced baby portabella mushrooms
1 clove garlic minced
1 cup chicken stock
1-½ tablespoons butter
1 tablespoon all-purpose flour
1-½ cups milk
¼ teaspoon freshly grated nutmeg
3 ounces crumbled Gorgonzola cheese

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Instructions

Preheat oven to 400 degrees F.
Combine veal with egg, breadcrumbs, Parmesan 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. 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 remaining tablespoon 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.
In another medium saucepot add butter and let it melt. Once melted 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.
Add the milk sauce to the mushrooms and stir in Gorgonzola cheese to melt. If the sauce is too thick simply thin out with a little more chicken stock. Serve the meatloaves with Gorgonzola-mushroom gravy over top.

Nutrition Information

Show Details

Serving 1serving Calories 673kcal (34%) Carbohydrates 22g (7%) Protein 51g (102%) Fat 42g (65%) Saturated Fat 17g (85%) Polyunsaturated Fat 3g Monounsaturated Fat 17g Trans Fat 0.2g Cholesterol 237mg (79%) Sodium 1170mg (49%) Potassium 1076mg (31%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 621IU (12%) Vitamin C 0.4mg (0%) Calcium 403mg (40%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 673 kcal

% Daily Value*

Serving	1serving
Calories	673kcal	34%
Carbohydrates	22g	7%
Protein	51g	102%
Fat	42g	65%
Saturated Fat	17g	85%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	17g	85%
Trans Fat	0.2g	10%
Cholesterol	237mg	79%
Sodium	1170mg	49%
Potassium	1076mg	23%
Fiber	2g	8%
Sugar	8g	16%
Vitamin A	621IU	12%
Vitamin C	0.4mg	0%
Calcium	403mg	40%
Iron	3mg	17%