White Meatloaf with Mushroom Sauce
White Meatloaf with Mushroom Sauce
Ingredients
- 2 cups (180 g) leek, chopped (about 1 large)
- 1/4 cup (55 g) butter
- 3 eggs
- 3/4 cup (180 ml) milk
- 4 cups (200 g) white bread, cut into cubes
- 11/2 lbs (675 g) ground veal
- 3/4 cup (75 g) 2-years aged cheddar cheese, grated
- 1/2 lb (225 g) mushrooms, thinly sliced
- 1/4 cup (55 g) butter
- 2 tbsp (30 ml) unbleached all-purpose flour
- 1 1/2 cups (375 ml) milk
- 1 can 10 oz (284 ml) condensed chicken broth, undiluted
- 2 garlic cloves, finely chopped
- Fresh thyme (optional)
Instructions
- 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.
White Meatloaf with Mushroom Sauce