Veal and Sage Meatloaf with Gorgonzola Gravy and Smashed Potatoes with Prosciutto and Cheese (Rachael Ray) Recipe

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Veal and Sage Meatloaf with Gorgonzola Gravy and Smashed Potatoes with Prosciutto and Cheese (Rachael Ray)
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Ingredients:

Directions:

  1. Preheat oven to 400 degrees F.
  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. 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. 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. 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. 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. Serve with green salad or wine steeped greens, recipe follows.
  7. Wine Steeped Greens:
  8. Heat a deep skillet over medium heat. Add extra-virgin olive oil, 2 turns of the pan, and garlic. Cook garlic a couple of minutes while you chop kale then remove the clove. Crank heat up a notch them add greens to wilt them down, 2 to 3 minutes of turning is involved here. Add wine, salt, and pepper and reduce heat to simmer. Steep the greens in wine 10 minutes, stir in zest then serve.
  9. Yield: 4 servings
  10. Prep Time: 5 minutes
  11. Cook Time: 15 minutes
  12. Ease of preparation: easy
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1493.56 Kcal (6253 kJ)
Calories from fat 683.74 Kcal
% Daily Value*
Total Fat 75.97g 117%
Cholesterol 320.93mg 107%
Sodium 2041.46mg 85%
Potassium 3367.61mg 72%
Total Carbs 99.75g 33%
Sugars 15.05g 60%
Dietary Fiber 6.52g 26%
Protein 102.36g 205%
Vitamin C 193.2mg 322%
Vitamin A 1.9mg 63%
Iron 7mg 39%
Calcium 755.9mg 76%
Amount Per 100 g
Calories 137.55 Kcal (576 kJ)
Calories from fat 62.97 Kcal
% Daily Value*
Total Fat 7g 117%
Cholesterol 29.56mg 107%
Sodium 188.02mg 85%
Potassium 310.15mg 72%
Total Carbs 9.19g 33%
Sugars 1.39g 60%
Dietary Fiber 0.6g 26%
Protein 9.43g 205%
Vitamin C 17.8mg 322%
Vitamin A 0.2mg 63%
Iron 0.6mg 39%
Calcium 69.6mg 76%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 35.4
    Points
  • 39
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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