Meatloaf with Gorgonzola Gravy

Preheat oven to 400°F.

Place potatoes in a pot, cover with water, and bring to a boil. Salt the water and cook until fork-tender, 10-12 minutes.

While potatoes cook, combine veal with egg, bread crumbs, 1/2 cup Parmigiano, sage, salt, and black pepper. Form into 4 oval-shaped meatloaves, about 1 inch thick.

Heat a large nonstick skillet over medium-high heat with 2 Tbsp olive oil. Brown meatloaves 2-3 minutes on each side, then transfer to a nonstick baking sheet.

Finish meatloaves in the oven for 6-8 minutes.

Return skillet to heat and add 1 Tbsp olive oil. Add mushrooms and garlic. Cook until dark and tender, 5-6 minutes.

Season mushrooms with salt and pepper, then add chicken stock to deglaze the pan.

Meanwhile, make the sauce: Melt butter in a medium saucepot over medium heat. Add flour and cook 1-2 minutes.

Whisk in milk and season with nutmeg, salt, and pepper. Reduce a few minutes to thicken slightly.

Drain potatoes and return to the warm pot. Add half of the milk sauce, prosciutto, and remaining 1/2 cup Parmigiano. Smash to desired consistency and season with salt and pepper.

Add remaining milk sauce to the mushrooms, stir in Gorgonzola until melted, and combine with the stock.

Serve meatloaves topped with Gorgonzola-mushroom gravy alongside the prosciutto smashed potatoes.