Meatloaf with Smothered Mushrooms and Cheesy Cauliflower

Ingredients

  • ¼ cup half-and-half or cream
  • 1 cup beef stock
  • A shot Scotch or dry sherry (optional)
  • 1 rounded tablespoon all-purpose flour
  • 20 crimini or baby portobello mushrooms
  • 3 tablespoons chives (about 12 blades), chopped or snipped
  • 1/8 teaspoon grated nutmeg (eyeball it)
  • + 13 more ingredients
    • A handful of grated Parmigiano Reggiano or Romano cheese
    • 1/3 cup garlic and herb soft cheese, such as Boursin brand (about 3 ounces)
    • 1 large head cauliflower
    • 1 cup chicken broth
    • ¼ cup extra virgin olive oil (EVOO), divided
    • Salt and pepper
    • 1 rounded tablespoon Dijon mustard
    • 1 tablespoon Worcestershire sauce (eyeball it)
    • 2 handfuls breadcrumbs
    • 1 egg, lightly beaten
    • 4 sprigs fresh sage (about 2 tablespoons), finely chopped
    • 1 small onion, peeled and halved
    • 1 ½-2 pounds ground beef, pork and veal mix (meatloaf mix) or ground sirloin

Preparation Place meat in a bowl. Grate onion using a box or handheld grater directly over the meat bowl. Add sage, egg, breadcrumbs, Worcestershire sauce, Dijon mustard, salt and pepper and mix meat to combine. Score meat into four sections and form four oval shaped loaves, 1-1 1/2 inches thi...

View full recipe at SpringPad

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