Meatloaf with Smothered Mushrooms and Cheesy Cauliflower

Ingredients

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

1. Place meat in a bowl. Grate onion using a box or handheld grater directly over the meat bowl. Add sage, egg, bread crumbs, Worcestershire and mustard, salt and pepper then mix meat to combine. Score meat into 4 sections and form 4 oval shaped loaves, 1 to 1/2 inches thick.

View full recipe at SpringPad

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