Veal Meatloaf with Gorgonzola-Mushroom Gravy and Prosciutto Parmesan Mashed Potatoes

The first time I tasted veal meatloaf, it was a revelation. I was at a small trattoria in Tuscany, a hidden gem tucked away on a cobbled street. The air was thick with the aroma of garlic and herbs, and the meatloaf, served with creamy polenta and a drizzle of truffle oil, was unlike anything I’d ever experienced. It was tender, rich, and deeply satisfying – a comforting classic elevated to something truly special. I’ve been chasing that flavour ever since, and this recipe comes pretty darn close!

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20-25 minutes
• Total Time: 40-45 minutes
• Servings: 4
• Dietary Type: Gluten-friendly (use gluten-free breadcrumbs)

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

Equipment Needed

• Large pot
• Large nonstick skillet
• Nonstick baking sheet
• Medium saucepot
• Medium bowl
• Potato masher

Instructions

1. Preheat your oven to 400°F (200°C).

2. Place the chopped potatoes in a large pot. Cover them with water and bring to a boil. Salt the water generously, then cook the potatoes until they are fork-tender, approximately 10 to 12 minutes.

3. While the potatoes are cooking, prepare the veal meatloaf mixture. In a medium bowl, combine the ground veal, egg, breadcrumbs, 1/2 cup of the grated parmesan cheese, the thinly sliced fresh sage, salt, and black pepper. Use your hands to gently mix everything together until just combined. Be careful not to overmix, as this can make the meatloaf tough.

4. Divide the veal mixture into 4 equal portions. Shape each portion into an oval-shaped meatloaf, approximately 1-inch thick.

5. Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons of extra virgin olive oil. Once the oil is hot, carefully place the meatloaves in the skillet. Brown them for 2 to 3 minutes on each side, until they develop a nice crust. This step adds flavour and helps to keep the meatloaves moist.

6. Transfer the browned meatloaves to a nonstick baking sheet. Place the baking sheet in the preheated oven and bake for 6 to 8 minutes, or until the meatloaves are cooked through. The internal temperature should reach 160°F (71°C).

7. While the meatloaves are in the oven, prepare the Gorgonzola-mushroom gravy. Return the skillet to the heat. Add another tablespoon of extra virgin olive oil, the quartered portabella mushrooms, and the crushed garlic clove.

8. Cook the mushrooms until they are dark and tender, about 5 to 6 minutes. Stir occasionally to ensure even cooking. Season with salt and pepper to taste.

9. Deglaze the pan by adding 1 cup of chicken stock. Scrape up any browned bits from the bottom of the skillet – these are packed with flavour! Let the sauce simmer for a few minutes to reduce slightly.

10. While the mushrooms are cooking down, prepare the cream sauce. In a medium saucepot, melt the 3 tablespoons of butter over medium heat. Add the 2 tablespoons of all-purpose flour and cook for 1 to 2 minutes, stirring constantly to create a roux. This will help to thicken the sauce.

11. Gradually whisk in the 3 cups of milk, ensuring there are no lumps. Season the sauce with 1/4 teaspoon of freshly grated nutmeg, salt, and pepper to taste. Reduce the heat to low and simmer the sauce for a few minutes, until it thickens slightly.

12. Once the potatoes are fork-tender, drain them thoroughly. Return the drained potatoes to the warm pot. Add half of the milk sauce to the potatoes, along with the finely chopped prosciutto and the remaining 1/2 cup of grated parmesan cheese.

13. Use a potato masher to smash the potatoes to your desired consistency. Season with salt and pepper to taste.

14. Add the remaining milk sauce to the skillet with the cooked mushrooms. Stir in the Gorgonzola cheese and allow it to melt completely into the sauce. Combine everything well, creating a rich and creamy gravy.

15. To serve, place a spoonful of the prosciutto parmesan mashed potatoes on each plate. Top with a veal meatloaf and generously spoon the Gorgonzola-mushroom gravy over the meatloaf. Garnish with a sprig of fresh sage, if desired.

Expert Tips & Tricks

• For extra moist meatloaves, add a tablespoon of grated onion or zucchini to the veal mixture.
• If you don’t have fresh sage, you can substitute 1 teaspoon of dried sage, but fresh is definitely preferable.
• To prevent the meatloaves from sticking to the baking sheet, lightly grease it with cooking spray or line it with parchment paper.
• If the Gorgonzola-mushroom gravy becomes too thick, add a splash more chicken stock to thin it out.
• The prosciutto should be sliced thick as bacon, but not as thick as a chop, so it renders nicely into the mash and doesn’t just become a lump of salty meat.

Serving & Storage Suggestions

Serve the veal meatloaf immediately for the best flavour and texture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. The Gorgonzola-mushroom gravy and prosciutto parmesan mashed potatoes can also be stored separately and reheated. Be sure the gravy doesn’t reduce too much when reheating, or it can become overly salty.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	750 kcal	38%
Total Fat	45g	69%
Saturated Fat	25g	125%
Cholesterol	250mg	83%
Sodium	1100mg	46%
Total Carbohydrate	55g	18%
Dietary Fiber	8g	32%
Sugars	5g	–
Protein	50g	100%

Variations & Substitutions

• For a leaner meatloaf, use a combination of ground veal and ground turkey.
• If you don’t like Gorgonzola cheese, you can substitute another type of blue cheese, such as Stilton or Roquefort.
• For a gluten-free option, use gluten-free breadcrumbs.
• Add a splash of heavy cream to the Gorgonzola-mushroom gravy for an even richer flavour.

FAQs (Frequently Asked Questions)

Q: Can I make the meatloaf ahead of time?
A: Yes, you can prepare the meatloaves ahead of time and store them in the refrigerator for up to 24 hours before baking. Just be sure to cover them tightly to prevent them from drying out.

Q: Can I freeze the meatloaf?
A: Yes, you can freeze the cooked meatloaves. Wrap them individually in plastic wrap and then in aluminum foil. They can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: What can I serve with this meatloaf besides mashed potatoes?
A: This meatloaf also pairs well with roasted vegetables, such as asparagus, Brussels sprouts, or carrots.

Q: Can I use dried herbs instead of fresh sage?
A: Yes, you can use dried sage, but fresh sage has a more pronounced flavor. If using dried sage, use about 1 teaspoon.

Q: Why is it important not to overmix the meatloaf mixture?
A: Overmixing the meatloaf mixture can develop the gluten in the breadcrumbs, resulting in a tough and dense meatloaf. Mix gently until just combined.

Final Thoughts

This Veal Meatloaf with Gorgonzola-Mushroom Gravy and Prosciutto Parmesan Mashed Potatoes is a truly decadent and satisfying meal. The tender veal, creamy Gorgonzola sauce, and rich mashed potatoes create a symphony of flavors that will tantalize your taste buds. Don’t be intimidated by the number of ingredients or steps – it’s well worth the effort! Give it a try and let me know what you think. I’d love to hear about your culinary creations!