Another great idea from Food Network. The sauce is a bit rich, but it was yummy. I didn't have fresh sage so I substituted dried rosemary. Also substituted portabello mushrooms for shitake and used 1/2 gorgonzola and 1/2 emmental cheese.
1/2 lb ground pork
1/2 lb ground beef (or veal)
1 large egg
1/2 cup bread crumbs, a couple of handfuls
4 to 6 sprigs fresh sage, thinly sliced
3 tablespoons extra-virgin olive oil
10 to 12 cremini (baby portobello mushrooms)
quartered 1 clove garlic, crushed
1 cup chicken stock
3 tablespoons butter
2 tablespoons all-purpose flour
1 cups milk
1/4 teaspoon freshly grated nutmeg
1/4 to 1/3 pound Gorgonzola, depending on how cheesy you like it
Combine ground meats with egg, bread crumbs, 1/2 cup cheese, sage (or rosemary), salt, and black pepper. Form 4 (1-inch thick) oval shaped meat loaves. Heat a large nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Brown meatloaves 2 to 3 minutes on each side then transfer to a nonstick baking sheet and finish in the oven, 6 to 8 minutes. Return skillet to heat, add another turn of extra-virgin olive oil to the pan and the mushrooms and the garlic. Cook mushrooms until dark and tender, 5 to 6 minutes, then add salt and pepper and 1 cup chicken stock to deglaze the pan.
While the mushrooms cook, melt butter over medium heat in a medium saucepot. Add flour and cook 1 to 2 minutes. Whisk in milk and season with nutmeg, salt, and pepper. Reduce the sauce a few minutes to thicken a bit. Add the milk sauce to the mushrooms, stir in cheeses to melt.
I served this with mashed potatoes, green beans and caesar salad.