Rachael Ray

Preparation

Place meat in a bowl. Grate onion using a box or handheld grater directly over the meat bowl. Add sage, egg, breadcrumbs, Worcestershire sauce, Dijon mustard, salt and pepper and mix meat to combine. Score meat into four sections and form four oval shaped loaves, 1-1 1/2 inches thick.

Wash your hands after handling the raw meat.

Pre-heat two tablespoons EVOO, about two turns of the pan, in a large nonstick skillet over medium-high heat. Add the meatloaves and cook 6-7 minutes on each side. Remove to a platter and cover with foil to keep warm.

While meatloaf cooks, add chicken stock and one tablespoon EVOO, about one turn of the pan, to a deep pot. Trim away greens and stems from the base of cauliflower. Cut away the core with a sharp paring knife. Set cored head into pot with broth. Cover pot and bring liquid to a boil. Reduce heat to medium-low and cook cauliflower, covered, until tender, about 8-10 minutes. Uncover the pot and mash the cauliflower. Let some liquid cook off as you smash the cheeses into the cauliflower. As the mixture thickens, turn off heat and season with salt, pepper and nutmeg. Stir in chives and transfer cauliflower to as serving dish.

Once meatloaves are removed, place the skillet back over medium heat. Add EVOO, about one turn of the pan, and mushrooms. Cover the skillet with foil and nest the foil into the pan with a second smaller skillet, smothering the mushrooms. Cook until deep brown and tender, about 7-8 minutes. Remove the foil, add flour and cook a minute longer. Add in a shot of Scotch or sherry, if you have either on hand, then whisk in the beef stock. Stir in half-and-half or cream, about one turn of the pan, and bring to a bubble. Season the mushroom gravy with salt and pepper, to taste.

Place the meatloaves on dinner plates and douse with hot smothered mushroom gravy; spoon the cheesy cauliflower alongside.