Veal And Sage Meatloaf With Gorgonzola Gravy And Smashed Potatoes With Prosciutto And Cheese Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1260
FAT
190%
CHOL
190%
SOD
96%

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Ingredients for 4 servings

2 teaspoons lemon zest, eyeball it

Salt and pepper

2 tablespoons extra-virgin olive oil, 2 turns of the pan

1 cup grated Parmigiano-Reggiano

1/4 teaspoon freshly grated nutmeg, eyeball it

3 tablespoons extra-virgin olive oil

1 cup chicken stock

2 tablespoons all-purpose flour

Black pepper

1 1/2 pounds ground veal

1 large egg

1/4 to 1/3 pound Gorgonzola, depending on how cheesy you like it

1 clove garlic, crushed

1/2 cup bread crumbs, a couple of handfuls

1 cup dry red wine

1 clove garlic, cracked from skin

1 1/4 pounds cleaned kale, 1 large bunch, trimmed and chopped

10 to 12 cremini (baby portobello mushrooms), quartered

4 to 6 sprigs fresh sage, thinly sliced

Salt

1/4 pound prosciutto di Parma, finely chopped (have the deli slice it as thick as bacon, rather than shave it)

3 large russet potatoes, 2 1/4 to 2 1/2 pounds, peeled and chopped

3 tablespoons butter

3 cups milk

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