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This veal meatloaf with gorgonzola cream sauce is the perfect twist on your typical meatloaf dinner. It’s full of flavor and perfect when served with creamy mashed potatoes.
Meatloaf never tasted so good!
Do you love cozy meals that feel like a hug? Well, that’s this meatloaf. It’s not your ordinary Classic Beef Meatloaf; it’s made with ground veal and fresh sage and topped with a creamy gorgonzola sauce with mushrooms.
It’s a gourmet twist on a humble meal. Of course, I served mine with Instant Pot Mashed Potatoes because mashed potatoes are the perfect side to meatloaf, especially one that comes with gorgonzola mushroom sauce.
If you’re not a regular potato fan, try my Instant Pot Mashed Sweet Potatoes or Instant Pot Mashed Butternut Squash.
Ingredients to make veal meatloaf
- ground veal
- eggs
- panko bread crumbs
- Parmesan cheese
- fresh sage
- kosher salt
- black pepper
- olive oil
- mushrooms
- garlic
- chicken stock
- butter
- all-purpose flour
- milk
- nutmeg
- Gorgonzola cheese
How to make veal meatloaf
- Mix ground vegetables, eggs, panko bread crumbs, fresh sage, and spices in a bowl. For 4 (1-inch) thick patties.
- Brown in a pan and finish cooking in the oven.
- Saute your mushrooms and garlic and make a cream sauce.
- Combine the two and add in crumbled Gorgonzola.
- Serve meatloaf with a spoonful of mushroom gorgonzola sauce.
More meatloaf recipes
More cozy recipes
Veal Meatloaf with Gorgonzola Cream Sauce
Ingredients
- 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
holy gorgonzola! Sorry, couldn’t help myself! That looks amazing! Brilliant!
Wonderful flavors in this meatloaf with sage and i love the sound of gorgonzola cream sauce over it!
Looks simply scrumptious Brandy!