Gorgonzola sauce meatloaf

2_06164 MEATLOAF IN GORGONZOLA SAUCE INGREDIENTS for 4 PEOPLE For the meatloaf: 250 g veal, minced meat 250 g Minced pork meat, 2 packages of grated emmental cheese, 2 slices of bread the day before, 1 egg, 1 onion, parsley, olive oil, salt, pepper.

50 g of butter, an egg yolk, nutmeg, 30 g of grated Parmesan cheese, 80 g of Gorgonzola naturale, a glass of broth, salt and pepper.

Mix the two types of meat with a sprig of parsley, a pack of cheese, finely chopped onion and beaten egg, salt and pepper.

Cut up the bread crumbs and mix it with the other bag of cheese and add to the meat that will be spread out on a floured countertop, then rolled up giving it the shape of a trunk.

Wrap the meatloaf with baking paper and place it in a baking dish.

Sprinkling with a little olive oil and a little white wine and place it in the oven already warm (180°) and let it cook for about 30 minutes.

Upon expiration of the time retire it and remove the paper, and then store it in the oven and let them take a little color.

In a terrinetta beat the softened butter with the egg yolk until mixture is fluffy.

Salted and spiced with a little nutmeg and freshly ground black pepper then stir the Parmesan.

Continuing to work the mixture add, a little at a time, the Gorgonzola, softened.

When the mixture is completely smooth and creamy dilute with warm broth poured in spoonfuls.

Serve the sliced and washed down with plpettone sauce.