Irish meatloaf with milk gravy

Ingredients:

• 2.3 kg ground beef
• 900 g of minced young lamb
• 450 g of sliced ​​sausageIrish white pudding»
• 2 tbsp. coarsely grated Irish cheddar
• 2 tablespoons Montreal steak seasoning
• 2 tbsp. l. granulated onion
• 2 tbsp pepper
• 1 tbsp dried basil
• 1 tbsp. curry spices
• 1 tbsp. l. dried oregano
• 1 tbsp salt
• 6 eggs
• 1 finely chopped onion
• 6-7 tbsp. panko breadcrumbs
• Cabbage leaves for baking
• Celery stalks for baking
• Milk gravy (see recipe below)

Milk gravy:

• 500 g of sliced ​​champignon mushrooms
• 2 tbsp sherry
• 6 cups heavy cream
• 2 tbsp. l. canola oil
• 2 tablespoons chopped garlic
• Salt and ground black pepper
• 110 g butter

Preparation:

1. Preheat oven to 205°C.
   
   Combine ground beef, ground lamb, white pudding, cheddar, steak seasoning, granulated onion, pepper, basil, curry powder, oregano, salt, eggs, and onion. Mix well. Add breadcrumbs and mix well again. Let rest for 5-10 minutes. Form into a loaf.
   
   Place a few celery sticks on top of the meatloaf (to prevent the aluminum foil from sticking to the surface). Cover with aluminum foil.
2. Place several large cabbage leaves on a baking sheet to catch the juices from the meat as it roasts. Transfer to the baking sheet and bake in the oven for 45 minutes. Remove the foil and continue baking until crispy, about 15 minutes.
   
   Slice and serve on cabbage leaves with milk sauce.
3. Milk gravy: Heat oil in a medium saucepan. Sauté the garlic, then add the mushrooms and sauté until soft. Deglaze the pan with sherry, then simmer until the sherry has reduced by half.
   
   Add heavy cream and reduce by half again. Season with salt and pepper to taste. Stir in butter and serve hot.