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Preparation time
30 minutes
Total time:
1 hour 45 minutes
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Ingredients
Meatloaf
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2 cups (180 g) leek, chopped (about 1 large)
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1/4 cup (55 g) butter
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3 eggs
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3/4 cup (180 ml) milk
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4 cups (200 g) white bread, cut into cubes
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11/2 lbs (675 g) ground veal
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3/4 cup (75 g) 2-years aged cheddar cheese, grated
Mushroom Sauce
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1/2 lb (225 g) mushrooms, thinly sliced
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1/4 cup (55 g) butter
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2 tbsp (30 ml) unbleached all-purpose flour
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1 1/2 cups (375 ml) milk
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1 can 10 oz (284 ml) condensed chicken broth, undiluted
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2 garlic cloves, finely chopped
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Fresh thyme (optional)
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Directions
Meatloaf
- With the rack in the middle position, preheat the oven to 200 °C (400 °F). Butter a 23 x 13-cm (9 x 5-inch) loaf pan.
- In a skillet over medium heat, soften leek in butter. Let cool.
- In a large bowl, beat eggs with milk. Add bread and let soak for about 5 minutes. Add meat, cheese and cooled leek mixture. Mix thoroughly with your hands until mixture is smooth. Season with salt and pepper. Pour into the loaf pan.
- Bake for 1 hour and 15 minutes. Let rest for 15 minutes before slicing.
Mushroom Sauce
- Meanwhile, in the same skillet over medium-high heat, brown mushrooms in butter. Sprinkle with flour and mix thoroughly. Add milk, broth and garlic and bring to a boil, whisking constantly. Simmer until sauce thickens. Adjust seasoning. Sprinkle with fresh thyme leaves, if desired.
- Serve the meatloaf with the sauce, mashed potatoes and green beans, if desired.
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