Meatloaf With Ricotta Recipes

MEATLOAF WITH RICOTTA

Steps:

• oasting pan 10 by 17 inches or larger oven to 375º. Pour the milk over the bread cubes in a bowl, and let soak for a few minutes, until the bread is saturated. Squeeze the soft bread a handful at a time, pressing out as much milk as you can (discard milk, or give it to a pet), then tear bread into small shreds and toss back into the bowl. Crumble the ground beef into the bowl, and add the eggs, ricotta, scallions, grated cheese, parsley, nutmeg, salt, and pepper. Fold and toss everything together, and squeeze the mixture a few times between your fingers to distribute all the ingredients evenly. Scatter the mozzarella cubes on top, and fold and mush them throughout the loaf mix. Brush the roasting pan with 2 tablespoons of olive oil. Gather the meat mixture in the bowl, turn it into the pan, and shape it into a fat oval loaf. Drizzle with the remaining 2 tablespoons olive oil. Cover the pan with foil-tent it so it doesn't touch the meat-and bake 45 minutes. Remove the foil, and continue to bake until the meatloaf is browned all over and completely cooked through, another 1 hour and 30 minutes or so. (If you check the loaf with a meat thermometer, it should reach a temperature of 160º.) Remove the roast from the oven, and let it rest for about 10 minutes. Heat the tomato sauce to a simmer in a saucepan as the meat rests. Turn off the heat, and, if you like, stir ½ cup or so fresh ricotta into the sauce. Cut the loaf crosswise in the pan or on a cutting board, in slices as thick as you like. Serve on warm dinner plates, topped with a spoonful or two of sauce, and pass more sauce at the table (or, for family- style serving, arrange the slices on a warm platter, topped with some of the sauce). To accompany this meatloaf, I love braised broccoli rabe (broccoli di rape) or escarole, served on a separate plate or platter. Note: If you love fresh ricotta, as I do, you can stir some into the tomato sauce, too, just before serving the meatloaf.

SPINACH AND RICOTTA CHEESE ROLLED MEATLOAF

Steps:

• Preheat oven to 375°F Spray an 8x4 inch loaf pan with cooking spray.
• To make meatloaf: In a bowl, mix all meatloaf ingredients. On a 12-inch square piece of waxed paper, pat out mixture into an 8-inch square.
• To make filling: In a nonstick skillet sprayed with cooking spray, cook onions over medium heat for 5 minutes until lightly browned. Stir in spinach and garlic; cook for 2 minutes. Turn off heat; add cheeses, stirring until combined. Spread over meatloaf. Using the waxed paper as a guide, roll up the meatloaf; carefully place in loaf pan seam side down. Spread barbecue sauce over top; sprinkle with cheese.
• Bake 40 to 45 minutes. Let rest for 10 minutes before carefully inverting onto a serving platter. Slice.

RICOTTA-STUFFED MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, mix ground turkey, ground beef, TWO of the eggs, the breadcrumbs, garlic, oregano and tomato paste together.
• The best way to do this is with your hands, so if the meats are brought almost to room temp, it will be easier and not quite such a shock to tender fingers. Make sure all the ingredients are mixed together evenly; set aside.
• In a separate mixing bowl, stir together the ricotta, Parmesan, parsley and remaining egg. If the mix seems a little runny, add a little extra Parmesan. Set aside.
• In a large roasting pan, place one half of the meat mixture and form into a rectangle, with the center a little lower than the sides.
• Spoon all of the ricotta mixture in the center of the meat loaf, leaving at least one inch all the way around.
• Carefully place the rest of the meatloaf mix around and over the top of the ricotta. The easiest way to do this so that the ricotta doesn't "escape" is to start from the sides and the ends and work inward. Smooth and shape the loaf gently and top with mozzarella cheese. An alternate to shredded cheese is to lay thin slices in a decorative pattern down the center.
• Bake uncovered for 60-75 minutes, or until internal temperature reaches 180 degrees.
• Let rest for 10 minutes before cutting into individual servings.
• Delicious with oven-roasted potatoes and a tomato-basil salad. Buon Appetito!