Ricotta Swiss Wedges Crazy Meatloaf Recipes

POLPETONNE ALLA RICOTTA (MEATLOAF WITH RICOTTA)

Steps:

• NOTE: If using homemade sauce, it is convenient to have the sauce prepared in advance.
• Preheat the oven to 400° F
• In a large bowl, pour the milk over the bread cubes and let them soak until the bread is saturated, about 5 minutes. Squeeze the soft bread, a little at a time, pressing out as much of the milk as possible, discard the milk. Tear the bread into small pieces and add it back to the bowl.
• Crumble the ground beef into the same bowl. Add the eggs, ricotta, scallions, grated cheese, nutmeg, and salt and pepper. Gently fold to incorporate all the ingredients together. Using clean hands, squeeze the mixture between your fingers to distribute all the ingredients evenly.
• Brush a roasting pan or baking dish with only 2 tablespoons of olive oil. Add the meat mixture to the pan and shape it into a loaf (the shape should be similar to a rustic loaf of bread). Lightly sprinkle the breadcrumbs on the top of the loaf, patting them in, while trying not to get too much in the pan - alternatively, add the meat to a work surface to shape it and add the breadcrumbs, then use two large spatulas to carefully transfer the meat to the oiled roasting pan.
• Drizzle the loaf with the remaining 2 tablespoons of oil. Add the wine to the baking dish, pouring it around the loaf. Bake 1 hour and 15 minutes, basting the meat twice: 20 minutes into the baking time and once more during the last 10 minutes, until a nice golden color develops and a crust forms on top. The internal temperature of the meatloaf when done should read at least 160 F. Note during cooking that the meatloaf will render some fat into the pan.
• In the meantime, heat the tomato sauce in a large skillet or medium Dutch oven, one large enough to nestle the meatloaf in later, and keep it at a low simmer until ready.
• Transfer the meatloaf to a cutting board to rest for 10 minutes before serving.
• Serve family style by adding the meatloaf to the sauce. Garnish with a drizzle of quality extra virgin olive oil and more Parmigiano, if desired. Be sure to scoop up some sauce when serving.

SUPER STUFFED MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together ground beef, bread crumbs, egg, 1/2 a chopped onion, milk, Worcestershire sauce in a bowl; season with garlic, Italian seasoning, dry mustard, salt, and black pepper. Transfer the meat mixture to a piece of waxed paper or aluminum foil and flatten to a 1/2-inch thick rectangle.
• Melt butter in a skillet over medium heat. Cook and stir yellow onion and mushrooms in melted butter until the onion is translucent and mushrooms soft, about 5 minutes. Remove from heat to cool.
• Spread filling mixture into center of meat rectangle. Sprinkle Cheddar cheese over filling, leaving a bit of space at one end for easier rolling and sealing. Pick up the edge of the waxed paper or foil to roll the flattened meat into a log around the filling. Seal the ends and seam and place the loaf into a 9x5-inch loaf pan.
• Bake in the preheated oven until oil from the cheese begins to pool, about 30 minutes. Drain oil and continue baking until the meat is no longer pink in the center, about 30 to 60 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

ITALIAN CHEESE-STUFFED MEATLOAF

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In large bowl, beat eggs. Stir in ground beef, bread crumbs, Parmesan cheese, basil, salt, pepper, garlic and 1/2 cup of the pizza sauce until well combined.
• On large sheet of foil, shape beef mixture into 12x10-inch rectangle. Top evenly with provolone cheese, roasted peppers and olives to within 1/2 inch of edges. Starting with one 10-inch side, roll up; press seam to seal. Place seam side down in pan.
• Bake 40 minutes. Remove from oven; spoon remaining pizza sauce over loaf. Insert meat thermometer so bulb reaches center of loaf.
• Return to oven; bake 15 to 20 minutes longer or until loaf is thoroughly cooked in center and thermometer reads 160°F. Let stand 10 minutes before slicing.

ITALIAN MEATLOAF

Steps:

• Preheat the oven to 375°F.
• Add the olive oil to a large skillet on the stove over medium high heat.
• Add the onion and bell pepper, saute 4 minutes. Add the garlic and saute for an additional minute.
• Add the cooked onion, bell pepper and garlic to a large bowl with the ground beef, Italian sausage, Italian seasoning, ricotta cheese, parmesan cheese and breadcrumbs, combine well.
• Press the mixture into a 9-inch by 5-inch loaf pan.
• Place in the oven and bake for 25 minutes.
• Remove the meatloaf from the oven and spread the marinara sauce over the meatloaf.
• Return to the oven and bake for an additional 15 minutes.

RICOTTA SWISS WEDGES (CRAZY MEATLOAF!)

Steps:

• Combine first 10 ingredients in large bowl.
• Add ground beef. Mix well. Press into greased 9 inch springform pan. Set pan on baking sheet with sides. Bake, uncovered, in 350F oven for about 30 minutes until firm.
• Combine remaining 3 ingredients in small bowl. Spread on top of meatloaf. Bake for another 45 to 50 minutes until fully cooked, and internal temperature of meat reaches 160°F Let stand for 10 minutes.
• Cuts into 8 wedges.

SWISS CHEESE MEATLOAF

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 3x7 inch loaf pan.
• Beat the eggs in a bowl to mix. Whisk in the cracker crumbs, onion, garlic, salt, pepper, and sage. Set aside 3 tablespoons of the Swiss cheese to use as a topping, and stir the rest into the egg mixture along with the ground beef. Pack the mixture into the prepared loaf pan.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). About 2 minutes before the meatloaf is ready, sprinkle with the reserved Swiss cheese, and return to the oven until melted.

CRAZY BEST MEATLOAF EVER!

Steps:

• Pre heat over to about 350 degrees.
• I think the only way to make meatloaf is with your hands. Using a mixer or other stirring implement always seemed to make the meatloaf tough.
• So throw everything into a great big bowl and mix it all up with your hands. I like to push the breadcrumbs into the meat and make sure they kind of break up a bit.
• in a separate bowl mix together the last 3 ingredients - remaining tomato paste, brown sugar and BBQ sauce.
• Throw the whole crazy meatloaf mess into a pan and spread the topping across the entire top.
• Bake in the over for about an hour or until the center is done.