Meatloaf with Smothered Mushrooms and Cheesy Cauliflower

Name: Meatloaf with Smothered Mushrooms and Cheesy Cauliflower
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 20 crimini or baby portobello mushrooms; 240 milliliters beef stock; 2 handfuls bread crumbs; 1 large head cauliflower; 235 milliliters chicken broth; 60 milliliters half-and-half or cream, 1 turn of the pan; 1 Tbsp Dijon mustard; 1 shot A Scotch or dry sherry, optional; 1 egg, lightly beaten; 1 Tbsp all-purpose flour; 4 sprigs fresh sage, finely chopped, about 2 tablespoons; 680 grams ground beef, pork and veal mix (meatloaf mix) or ground sirloin – your choice; 0 teaspoons grated nutmeg, eyeball it; 54 milliliters extra-virgin olive oil, divided; 1 small onion, peeled and halved; 1 handful A grated Parmigiano-Reggiano or Romano; 4 servings Salt and pepper; 1 Tbsp Worcestershire sauce, eyeball it; 76 grams about 3 ounces, Boursin or other garlic and herb soft cheese; 3 Tbsps chives, chopped or snipped, about 12 blades

The recipe Meatloaf with Smothered Mushrooms and Cheesy Cauliflower can be made in around 40 minutes. One serving contains 911 calories, 53g of protein, and 56g of fat. This recipe serves 4. It works well as an expensive main course. If you have baby portobello mushrooms, 12 blades, bread crumbs, and a few other ingredients on hand, you can make it.

Instructions

Place meat in a bowl. Grate onion using a box or handheld grater directly over the meat bowl.

Ingredients you will need

Onion

Meat

Equipment you will use

Grater

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.

Ingredients you will need

Salt And Pepper

Worcestershire Sauce

Breadcrumbs

Mustard

Meat

Sage

Egg

Preheat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in a large nonstick skillet over medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add the meatloaves and cook 6 to 7 minutes on each side.

Remove to a platter and cover with foil to keep warm.

Equipment you will use

Aluminum Foil

While meatloaf cooks, add chicken stock and 1 tablespoon of extra-virgin olive oil, 1 turn of the pan, to a deep pot. Trim away greens and stems from the base of cauliflower.

Ingredients you will need

Extra Virgin Olive Oil

Chicken Stock

Cauliflower

Greens

Base

Equipment you will use

Frying Pan

Pot

Cut away the core with a sharp paring knife. Set cored head into pot with broth. Cover pot and bring liquid to a boil. Reduce heat to medium low and cook cauliflower, covered, until tender, 8 to 10 minutes. Uncover the pot and mash the cauliflower.

Ingredients you will need

Cauliflower

Broth

Equipment you will use

Knife

Pot

Let some liquid cook off as you smash the cheeses into the cauliflower. As the mixture thickens, turn off heat and season with salt, pepper and nutmeg. Stir in chives and transfer cauliflower to as serving dish.

Ingredients you will need

Cauliflower

Chives

Nutmeg

Pepper

Salt

Once meatloaves are removed, place the skillet back over medium heat.

Equipment you will use

Frying Pan

Add extra-virgin olive oil, 1 turn of the pan, and the mushrooms. Cover the skillet with foil and nest the foil into pan with a second smaller skillet, smothering the mushrooms. Cook until deep brown and tender, 7 to 8 minutes.

Ingredients you will need

Extra Virgin Olive Oil

Mushrooms

Equipment you will use

Frying Pan

Aluminum Foil

Remove the foil, add flour and cook a minute longer.

Ingredients you will need

All Purpose Flour

Equipment you will use

Aluminum Foil

Add in a shot of Scotch or sherry, if you have either on hand, then whisk in the beef stock. Stir in half-and-half or cream and bring to a bubble. Season the mushroom gravy with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Beef Stock

Mushrooms

Scotch Whiskey

Sherry

Cream

Gravy

Shot

Equipment you will use

Whisk

Place the meatloaves on dinner plates and douse with hot, smothered mushroom gravy, spoon the cauliflower alongside.

Ingredients you will need

Cauliflower

Mushrooms

Gravy

Equipment

Recommended wine: Cabernet Sauvignon, Zinfandel

Meatloaf works really well with Cabernet Sauvignon and Zinfandel. Meatloaf will work with many red wines. We recommend something bold and fruity, like a Cabernet Sauvignon or Zinfandel. One wine you could try is Barefoot Bubbly Pink Moscato. It has 4.9 out of 5 stars and a bottle costs about 15 dollars.

Barefoot Bubbly Pink Moscato

Barefoot Bubbly Pink Moscato is sweet & juicy with explosive aromas and flavors. Best served chilled (36-40 degrees F), this bubbly has aromas and flavors of jasmine and Mandarin orange complemented by red raspberry, strawberry and pomegranate. Enjoy the creamy and juicy finish!