Gorgonzola Meatloaf Recipes

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PEAR GORGONZOLA MEATLOAF



Pear Gorgonzola Meatloaf image

A slightly sweet, complemented by a tangy, delicious twist on a classic favorite. Yummy, simple, comforting and makes great leftovers!! Plus, it's healthy, too. Great served with a side of cauliflower "mashed potatoes."

Provided by CPfoodie

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/4 lbs lean ground beef (can substitute ground turkey)
3/4 cup finely diced or grated pear
1/2 cup gorgonzola, crumbles
1/4 cup sliced chives
3 garlic cloves, minced
1 cup oats
3/4 cup milk
1 large egg
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon Worcestershire sauce
a few good dashes Tabasco sauce
salt & pepper (to taste)

Steps:

  • Preheat oven to 350.
  • Meanwhile, use hands to combine all ingredients in a medium sized bowl. Mix well.
  • Transfer mixture to non-stick loaf pan.
  • Bake until done, about 45 minutes.

Nutrition Facts : Calories 353.9, Fat 16.5, SaturatedFat 7.2, Cholesterol 105.1, Sodium 256.5, Carbohydrate 22.8, Fiber 3.5, Sugar 2, Protein 28

HEAVENLY MEATLOAF WITH BLUE CHEESE, MUSHROOMS, AND SPINACH



Heavenly Meatloaf with Blue Cheese, Mushrooms, and Spinach image

A slightly different recipe using a combination of ingredients, this meatloaf tastes absolutely divine! Instead of the usual ketchup, tomato paste, and brown sugar, this meatloaf is more of an 'upscale' version of the traditional. Best served with mashed potatoes and asparagus. This is my own personal creation! I substitute ground deer meat occasionally instead of beef, only because I have a freezer full, and it's organic!

Provided by Rachel

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h

Yield 8

Number Of Ingredients 14

2 eggs
1 cup finely chopped fresh spinach
½ cup sliced fresh mushrooms
½ cup plain bread crumbs
½ small yellow onion, finely chopped
⅓ cup 2% milk
⅓ cup crumbled blue cheese
2 tablespoons reduced-sodium Worcestershire sauce
1 tablespoon minced garlic
¼ teaspoon cayenne pepper
1 pinch dried oregano
1 pinch dried basil
salt and ground black pepper to taste
1 ½ pounds extra-lean ground beef

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  • Mix eggs, spinach, mushrooms, bread crumbs, onion, milk, blue cheese, Worcestershire sauce, garlic, cayenne pepper, oregano, basil, salt, and black pepper together in a large bowl. Add ground beef and mix thoroughly with your hands; pack into prepared loaf pan.
  • Bake in the preheated oven until no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 256.8 calories, Carbohydrate 7 g, Cholesterol 118.9 mg, Fat 14.2 g, Fiber 0.6 g, Protein 23.9 g, SaturatedFat 5.9 g, Sodium 213.1 mg, Sugar 1.5 g

BLUE CHEESE MEATLOAF



Blue Cheese Meatloaf image

My family loves blue cheese - my husband will even eat it right from the container! One night, I was looking for a new way to use ground beef and this is what I came up with. It's now our favorite winter comfort food. We like to serve it with Parmesan Cous Cous.

Provided by Kim Barber

Categories     Meat

Time 1h10m

Yield 4-5 serving(s)

Number Of Ingredients 8

1 cup breadcrumbs
1/4 cup crumbled blue cheese
1 lb ground beef
1 egg (slightly beaten)
2 tablespoons chopped onions
1/2 teaspoon salt
1 dash pepper
blue cheese dressing

Steps:

  • Combine 1 cup bread crumbs and 1/4 cup crumbled blue cheese.
  • Add ground beef, egg, onion, salt and pepper.
  • Blend thoroughly.
  • Shape into a round loaf.
  • With a spoon, make a crater-like depression in top of loaf.
  • Fill depression with Blue Cheese Dressing.
  • If desired, sprinkle more crumbled blue cheese on top.
  • Bake at 350 for 1 hour.

VEAL RAGU WITH GORGONZOLA



Veal Ragu with Gorgonzola image

Serve with salad of dark greens such as kale or spinach and crusty bread.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 18

1 1/2 pounds ground veal
2 tablespoons EVOO
Salt and pepper
Salt and pepper
1/2 teaspoon ground allspice
Freshly grated nutmeg
3 to 4 cloves garlic, finely chopped
1 carrot, peeled and finely chopped
1 onion, finely chopped
3 tablespoons fresh sage leaves, thinly sliced
2 tablespoons fresh thyme leaves, finely chopped
3 tablespoons tomato paste
1 1/2 cups chicken stock
1 cup whole milk or light cream
1 cup dry white wine
4 ounces gorgonzola dolce cheese
1 to 1 1/2 pounds pappardelle or rigatoni (6 to 8 portions)
Freshly grated Parmigiano-Reggiano, for passing

Steps:

  • Bring the veal to room temperature.
  • Heat a Dutch oven or large pot over medium-high heat with the EVOO. Pat dry the veal with paper towels, and add to the pot. Caramelize, brown and crumble the veal. Sprinkle with salt and pepper, the allspice and a few grates of nutmeg. Next add the garlic, carrots, onions, sage and thyme. Cook, partially covered, 8 to 10 minutes, stirring occasionally. Add the tomato paste and stir until fragrant, 1 minute. Add the stock, milk, wine and gorgonzola. Reduce the heat and simmer at a low bubble for 1 hour, stirring occasionally. Cool and store in the refrigerator for a make-ahead meal.
  • To serve, heat the ragu over medium heat while you bring a large pot of water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy cooking water before draining. Toss the pasta with the water and half of the sauce. Serve in shallow bowls, topped with the remaining ragu. Pass the grated cheese at the table.

VEAL AND SAGE MEATBALLS AND PASTA WITH GORGONZOLA-WALNUT SAUCE



Veal and Sage Meatballs and Pasta with Gorgonzola-Walnut Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 19

1 pound gemelli pasta or other short cut pasta
Salt
1 pound ground veal
1 egg
2 cloves garlic, finely chopped
6 to 8 sage leaves, finely chopped, a couple of tablespoons
1/2 cup bread crumbs, a couple of handfuls
1/3 cup grated Parmigiano-Reggiano
1/4 teaspoon freshly grated nutmeg, eyeball it
Ground black pepper
Extra-virgin olive oil, for drizzling
3/4 cup chopped walnuts, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken stock
1 cup cream
1 cup Gorgonzola, crumbled
3 to 4 cups (1 bunch) arugula or baby spinach, cleaned and trimmed

Steps:

  • Preheat the oven to 425 degrees F.
  • Place water on to boil for pasta. When it comes to a boil, salt the water and cook pasta to al dente. Drain.
  • While pasta is working, place veal in a mixing bowl and add to it the egg, garlic, sage, bread crumbs, cheese, nutmeg and salt and pepper, to taste. Drizzle a little extra-virgin olive oil into the bowl, mix and roll small 1-inch balls. Arrange balls in a single layer on a nonstick cookie sheet and bake 8 to 10 minutes in a hot oven until meat is golden and firm.
  • Toast the walnuts and place them into a food processor. Grind the walnuts and reserve.
  • In a deep skillet over medium heat melt butter. Whisk flour into butter and cook a minute then whisk in wine and reduce by half. Whisk in stock, when it bubbles and begins to reduce, stir in the cream and reduce heat to medium low. Simmer to thicken the sauce a bit, 2 to 3 minutes, melt in the Gorgonzola and stir in the ground walnuts then season the sauce with pepper, to taste, and maybe a pinch of salt.
  • Shred the greens into thin strips.
  • Toss the pasta with the sauce. Serve pasta garnished and topped with a generous mound of greens to mix in as you are eating.

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