Veal Meatloaf with Gorgonzola Cream Sauce

When I think of comfort food, Veal Meatloaf with Gorgonzola Cream Sauce immediately comes to mind. Growing up, my mom would make meatloaf on chilly evenings, and the aroma would fill the house with warmth and coziness. This recipe takes the classic meatloaf to a whole new level, with the rich, creamy Gorgonzola sauce adding a luxurious touch. It’s perfect for family dinners or even a cozy night in with friends. As you gather around the table, the delightful flavors and textures will surely spark joy and conversation.

What to Gather for Veal Meatloaf with Gorgonzola Cream Sauce

When it comes to crafting the perfect Veal Meatloaf with Gorgonzola Cream Sauce, the ingredients play a crucial role in achieving a delicious outcome. Each element complements the others, creating a harmonious balance of flavors. The veal provides a tender base, while the Gorgonzola and mushrooms add depth and richness. Let’s dive into the essential components that make this dish a standout!

• 1-½ pounds ground veal – The star of the dish, offering a rich and tender texture.
• 1 large egg – Acts as a binder, helping to hold the meatloaf together.
• ½ cup bread crumbs – Adds structure and helps retain moisture.
• ½ cup grated Parmesan cheese – Gives a salty, nutty flavor that enhances the meat.
• 4 sprigs fresh sage, thinly sliced – A fragrant herb that adds a beautiful aroma and earthy taste.
• ½ teaspoon kosher salt – Essential for bringing out the flavors of the ingredients.
• ½ teaspoon black pepper – Adds a hint of spice to the meatloaf.
• 3 tablespoons extra-virgin olive oil – Used for browning and adds richness.
• 8 ounces sliced baby portabella mushrooms – Provides a savory depth and umami flavor.
• 1 clove garlic, minced – Adds a punch of flavor to the sauce.
• 1 cup chicken stock – Used to deglaze the skillet and enrich the sauce.
• 1-½ tablespoons butter – Adds creaminess and helps in thickening the sauce.
• 1 tablespoon all-purpose flour – Used as a thickening agent for the sauce.
• 1-½ cups milk – Creates a creamy texture for the sauce.
• ¼ teaspoon freshly grated nutmeg – Adds warmth and complexity to the sauce.
• 3 ounces crumbled Gorgonzola cheese – The luxurious ingredient that elevates the dish.

How to Cook Veal Meatloaf with Gorgonzola Cream Sauce

Cooking the Veal Meatloaf with Gorgonzola Cream Sauce is a delightful journey filled with mouth-watering aromas. As you follow these steps, you’ll watch the ingredients come together to create a dish that’s both comforting and indulgent. Let’s get started on this culinary adventure!

1. Preheat your oven to 400 degrees F. It’s important to start with a hot oven, as this will help the meatloaf cook evenly and form a nice crust.

2. In a large mixing bowl, combine the ground veal, egg, bread crumbs, Parmesan cheese, sage, salt, and black pepper. Mix gently but thoroughly with your hands until everything is incorporated. Be careful not to overmix, as this can make the meatloaf tough.

3. Shape the mixture into four oval-shaped meatloaves, about 1 inch thick. This thickness ensures they cook through while keeping them moist.

4. Heat a nonstick skillet over medium-high heat and add 2 tablespoons of extra-virgin olive oil. Once hot, carefully place the meatloaves in the skillet. Brown them for 2 to 3 minutes on each side until they develop a golden crust.

5. Once browned, transfer the meatloaves to a nonstick baking sheet and finish cooking in the oven for 6 to 8 minutes, or until cooked through. They should be firm to the touch and have an internal temperature of 160 degrees F.

6. While the meatloaves are finishing in the oven, return the skillet to heat. Add the remaining tablespoon of extra-virgin olive oil along with the mushrooms and garlic. Sauté for about 5 to 6 minutes until the mushrooms are dark and tender. They should release moisture and start to brown.

7. Season the mushrooms with salt and pepper, then pour in 1 cup of chicken stock to deglaze the pan. Scrape any browned bits from the bottom, as they’re packed with flavor. Let it simmer for a couple of minutes.

8. In a separate medium saucepan, add butter and let it melt over low heat. Once melted, whisk in the flour and cook for 1 to 2 minutes, stirring constantly to avoid browning.

9. Gradually whisk in milk, stirring until the mixture thickens. Season it with nutmeg, salt, and pepper to taste. Keep stirring until it reaches your desired consistency.

10. Finally, stir the creamy sauce into the sautéed mushrooms and fold in the Gorgonzola cheese. Allow it to melt and integrate into the sauce. If it’s too thick, add a splash more chicken stock to loosen it up.

11. Serve the meatloaves topped with this velvety Gorgonzola mushroom gravy. You’ll love the rich flavors and comforting vibes!

Helpful Hints

Cooking the Veal Meatloaf with Gorgonzola Cream Sauce is a delightful process filled with opportunities for enhancement. Here are some helpful hints to ensure your dish turns out perfectly.

• Storage: Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
• Freezing: Meatloaf freezes well. Wrap individual portions tightly in plastic wrap, then place in a freezer bag. Thaw overnight in the fridge before reheating.
• Pairing: This meatloaf pairs excellently with creamy mashed potatoes or a fresh green salad. The contrast of textures creates a well-rounded meal.
• Make Ahead: You can prepare the meatloaf mixture ahead of time, shape it, and refrigerate it until you’re ready to cook. This is a great time-saver!
• Gravy Variations: Try adding different cheeses like blue cheese or even a splash of cream to the gravy for a twist.
• Serving Suggestions: Serve with crusty bread to mop up the delicious sauce. It’s the perfect accompaniment!

Great Combinations for Veal Meatloaf with Gorgonzola Cream Sauce

This dish not only stands out on its own but also shines when paired with the right accompaniments. Here are some fantastic combinations to elevate your dining experience.

• Mashed Potatoes: Creamy, buttery mashed potatoes are a classic pairing that complements the rich gravy beautifully.
• Roasted Vegetables: A medley of roasted seasonal vegetables adds color and nutrition, balancing the meal.
• Salad: A crisp green salad with vinaigrette provides a refreshing contrast to the hearty meatloaf.
• Seasonal Sides: In winter, consider serving with sautéed greens or hearty root vegetables for a warming meal.
• Occasions: This dish is perfect for family dinners, holiday gatherings, or even a cozy date night at home.

FAQ

Conclusion

In conclusion, the Veal Meatloaf with Gorgonzola Cream Sauce is a deliciously comforting dish that elevates a classic recipe. With its rich flavors and creamy sauce, it’s perfect for sharing with family and friends. I encourage you to try making this dish for your next gathering or cozy night in. You won’t regret it, and your taste buds will thank you!

Veal Meatloaf with Gorgonzola Cream Sauce

The ultimate comfort food, this Veal Meatloaf with Gorgonzola Cream Sauce is rich, creamy, and irresistibly delicious! Perfect for an easy weeknight dinner, this dish will have everyone asking for seconds. Don’t miss out on this gourmet twist on a classic!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 pounds Ground Veal
• 1 large Egg
• 0.5 cup Bread Crumbs
• 0.5 cup Grated Parmesan Cheese
• 4 sprigs Fresh Sage, Thinly Sliced
• 0.5 teaspoon Kosher Salt
• 0.5 teaspoon Black Pepper
• 3 tablespoons Extra-Virgin Olive Oil
• 8 ounces Sliced Baby Portabella Mushrooms
• 1 clove Garlic, Minced
• 1 cup Chicken Stock
• 1.5 tablespoons Butter
• 1 tablespoon All-Purpose Flour
• 1.5 cups Milk
• 0.25 teaspoon Freshly Grated Nutmeg
• 3 ounces Crumble Gorgonzola Cheese

Equipment

• Skillet
• Frying pan
• Grater
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk

Method

 

1. Preheat your oven to 400 degrees F. It’s important to start with a hot oven, as this will help the meatloaf cook evenly and form a nice crust.
2. In a large mixing bowl, combine the ground veal, egg, bread crumbs, Parmesan cheese, sage, salt, and black pepper. Mix gently but thoroughly with your hands until everything is incorporated. Be careful not to overmix, as this can make the meatloaf tough.
3. Shape the mixture into four oval-shaped meatloaves, about 1 inch thick. This thickness ensures they cook through while keeping them moist.
4. Heat a nonstick skillet over medium-high heat and add 2 tablespoons of extra-virgin olive oil. Once hot, carefully place the meatloaves in the skillet. Brown them for 2 to 3 minutes on each side until they develop a golden crust.
5. Once browned, transfer the meatloaves to a nonstick baking sheet and finish cooking in the oven for 6 to 8 minutes, or until cooked through. They should be firm to the touch and have an internal temperature of 160 degrees F.
6. While the meatloaves are finishing in the oven, return the skillet to heat. Add the remaining tablespoon of extra-virgin olive oil along with the mushrooms and garlic. Sauté for about 5 to 6 minutes until the mushrooms are dark and tender. They should release moisture and start to brown.
7. Season the mushrooms with salt and pepper, then pour in 1 cup of chicken stock to deglaze the pan. Scrape any browned bits from the bottom, as they’re packed with flavor. Let it simmer for a couple of minutes.
8. In a separate medium saucepan, add butter and let it melt over low heat. Once melted, whisk in the flour and cook for 1 to 2 minutes, stirring constantly to avoid browning.
9. Gradually whisk in milk, stirring until the mixture thickens. Season it with nutmeg, salt, and pepper to taste. Keep stirring until it reaches your desired consistency.
10. Finally, stir the creamy sauce into the sautéed mushrooms and fold in the Gorgonzola cheese. Allow it to melt and integrate into the sauce. If it’s too thick, add a splash more chicken stock to loosen it up.
11. Serve the meatloaves topped with this velvety Gorgonzola mushroom gravy. You’ll love the rich flavors and comforting vibes!

Notes

• Storage: Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
• Freezing: Meatloaf freezes well. Wrap individual portions tightly in plastic wrap, then place in a freezer bag. Thaw overnight in the fridge before reheating.
• Pairing: This meatloaf pairs excellently with creamy mashed potatoes or a fresh green salad. The contrast of textures creates a well-rounded meal.
• Make Ahead: You can prepare the meatloaf mixture ahead of time, shape it, and refrigerate it until you’re ready to cook. This is a great time-saver!
• Gravy Variations: Try adding different cheeses like blue cheese or even a splash of cream to the gravy for a twist.
• Serving Suggestions: Serve with crusty bread to mop up the delicious sauce. It’s the perfect accompaniment!

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