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Veal and Sage Meatloaf with Gorgonzola Cream Sauce

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This veal and sage meatloaf with gorgonzola cream sauce is the perfect twist to your typical meatloaf dinner. Full of flavor and perfect when served with creamy mashed potatoes. You’ll love this meal!

This veal and sage meatloaf with gorgonzola cream sauce is the perfect twist to your typical meatloaf dinner. Full of flavor and perfect when served with creamy mashed potatoes. You'll love this meal!

Holy cream sauce. I’m on a roll! Sorry to share so many creamy recipes…I can’t help it. I love them so 🙂  This little gem of a recipe is not your traditional meatloaf but equally delicious.  If you can’t find ground veal don’t worry. You can also use ground beef or a ground meatloaf mix – usually containing ground pork, veal and beef.  My favorite part of this recipe is the use of the Gorgonzola cheese.  I’m not usually a fan of anything blue cheese related. However, I found the Gorgonzola to be mild and when melted into the sauce it caused just the right amount of cheesy flavor.  I also like to sprinkle a little on top too….so delicious! I also added directions for smashed potatoes with prosciutto and cheese.  The perfect side dish!

This veal and sage meatloaf with gorgonzola cream sauce is the perfect twist to your typical meatloaf dinner. Full of flavor and perfect when served with creamy mashed potatoes. You'll love this meal!

{Looking for even more delicious easy dinner recipes? Try my Chimichurri Crispy ChickenSheet Pan Garlic Lemon Chicken and Mushrooms20 Minute Beef Snow Pea Skillet or my Grilled London Broil with Corn Salsa}

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Veal and Sage Meatloaf with Gorgonzola Cream Sauce

This veal and sage meatloaf with gorgonzola cream sauce is the perfect twist to your typical meatloaf dinner. Full of flavor and perfect when served with creamy mashed potatoes. You'll love this meal!

Ingredients:

  • 1-1/2 pounds ground veal
  • 1 large egg
  • 1/2 cup bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 4 to 6 sprigs fresh sage, thinly sliced
  • Kosher salt, to taste
  • Black pepper, taste
  • 3 tablespoons extra-virgin olive oil
  • 8 ounces sliced baby portabella mushrooms
  • 1 clove garlic, crushed
  • 1 cup chicken stock
  • 1-1/2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1-1/2 cups milk
  • 1/4 teaspoon freshly grated nutmeg
  • 3 ounces crumbled gorgonzola cheese

Source: Rachael Ray

Directions:

Preheat oven to 400 degrees F.

Combine veal with egg, breadcrumbs, 1/2 cup 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.

 

This chicken tortellini with feta cream sauce is ready in a flash and is perfect for the weeknight dinner rush. Plus the feta cream sauce is crazy delicious.
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Winnie

Thursday 31st of March 2011

Looks simply scrumptious Brandy!

5 Star Foodie

Tuesday 29th of March 2011

Wonderful flavors in this meatloaf with sage and i love the sound of gorgonzola cream sauce over it!

kirsten

Tuesday 29th of March 2011

holy gorgonzola! Sorry, couldn't help myself! That looks amazing! Brilliant!

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