July 21, 2012
Individual Meatloaves with Gorgonzola Mushroom Gravy
Being a huge blue cheese fan, I was so excited to make these mini meat loaves for a recent dinner party. The recipe is actually a mix of several I found online and I was glad it turned out ok. The gravy was delicious and the meatloaves were very moist and flavorful. I fed 15 people the night I made these so don't let the portion sizes in the pictures throw you off the recipe below which yields 6-8 individual meat loaves.
1. Be careful when making the meatloaf not to mash it too much or the meat loaves will come out too dense.
2. You may want to consider making extra gravy as this is the star of the dish and your guests may want an extra serving.
1 Tbs olive oil
3 small yellow onions, diced
1 tsp fresh thyme leaves, chopped
2 tsp kosher salt
1 tsp freshly ground black pepper
3 Tbs Worcestershire sauce
1/3 cup canned chicken broth
1 Tbs tomato paste
2 1/2 pounds ground chuck (At least 80% lean)
1/2 cup plain dry bread crumbs
2 large eggs, beaten
1/2 cup ketchup
2 Tbs extra-virgin olive oil
10 to 12 cremini (baby portobello mushrooms), quartered
1 clove garlic, crushed
1 cup chicken stock
2 Tbs butter
1 Tbs all-purpose flour
1 cup milk
1/4 tsp freshly grated nutmeg
1/4 pound Gorgonzola
Salt and Pepper
1. Preheat the oven to 350 degrees F.
2. Heat the olive oil in a medium saute pan.
3. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown.
4. Off the heat, add the Worcestershire sauce, chicken broth, and tomato paste. Allow to cool slightly.
5. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't over mix.
6. Divide the mixture into 6 (about 10oz) portions and shape each portion into a small loaf on a sheet pan.
7. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meatloaves are cooked through.
8. Serve hot, smothered in gorgonzola mushroom gravy (recipe below).
1. Heat olive oil in large skillet.
2. Add mushrooms and garlic and cook until dark and tender, 5 to 6 minutes.
3. Add salt and pepper and chicken stock and bring to simmer, stirring occasionally.
4. In a medium saucepot, melt butter over medium heat.
5. Add flour and cook 1 to 2 minutes to make a roux.
6. Whisk in milk and season with nutmeg, salt, and pepper.
7. Reduce the sauce a few minutes to thicken a bit.
8. Add milk sauce to the mushrooms.
9. Stir in Gorgonzola cheese until melted to desired consistency.
10. Plate and serve.