Ricottaandpestomeatloaf Recipes

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KRAFT PARMESAN MEATLOAF



KRAFT Parmesan Meatloaf image

Craft a savory Parmesan meatloaf with a decidedly Italian influence. KRAFT Parmesan Meatloaf features zesty spaghetti sauce and Parmesan seasoning.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 4 servings

Number Of Ingredients 7

1/2 cup CLASSICO Tomato and Basil Pasta Sauce, divided
1/4 cup plus 2 Tbsp. KRAFT Grated Parmesan Cheese, divided
1 lb. lean ground beef
1/2 cup dry bread crumbs
1/4 cup finely chopped onions
1 egg, lightly beaten
1/2 tsp. dried Italian seasoning

Steps:

  • Heat oven to 375°F.
  • Reserve 1/4 cup each pasta sauce and cheese. Mix remaining ingredients just until blended.
  • Shape meat mixture into loaf in 12x8-inch baking dish; top with remaining pasta sauce and cheese.
  • Bake 40 to 45 min. or until done (160°F).

Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 125 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g

POLPETONNE ALLA RICOTTA (MEATLOAF WITH RICOTTA)



Polpetonne alla Ricotta (Meatloaf with Ricotta) image

Polpettone alla Ricotta is the Italian version of meatloaf made with ricotta, resulting in a delectably tender loaf with a crisp & golden crust. Serve family style nestled in a pot of simmering tomato sauce.

Provided by Chasing the Seasons

Categories     Main Course

Number Of Ingredients 14

1 cup whole milk
3 cups day-old rustic bread cubes (approx. 1-inch) (ex. ciabatta bread)
3 lbs freshly ground beef
3 large eggs, beaten with a pinch of salt
2 cups fresh ricotta, drained
1 cup scallions, finely chopped
1/2 cup Parmigiano-Reggiano, grated
1/2 tsp nutmeg, ground
1 tbsp sea salt
ground black pepper (to taste)
4 tbsp extra-virgin olive oil, divided
1/2 cup fine Italian bread crumbs (plus more if needed)
1/4 cup dry white wine (ex. Sauvignon Blanc)
5 cups tomato sauce, homemade or quality store-bought

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.

RICOTTA AND PESTO MEATLOAF



Ricotta and Pesto Meatloaf image

For anyone who knows me, I am a pesto fanatic. I would put it in cereal if I could (well...maybe not). But I found this recipe a while back (can't remember where) and it is wonderful and full of flavor and incredibly easy to make! I'm not a huge meat loaf fan, but this I love!

Provided by Lingering_Dream

Categories     Meat

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb ground beef or 1 lb ground turkey
1 cup ricotta cheese (part skim or whole works best)
3/4 cup basil pesto
1 egg, beaten
1 -2 cup pasta sauce

Steps:

  • Knead first 3 ingredients together and then mix in egg.
  • Press into greased loaf pan.
  • Spoon on several tablespoons of tomato sauce on top of meatloaf.
  • Bake uncovered at 375 degrees for 1 hour and 10 minutes.

Nutrition Facts : Calories 449.3, Fat 28.3, SaturatedFat 12.4, Cholesterol 161.3, Sodium 449.2, Carbohydrate 17.2, Fiber 5.7, Sugar 6, Protein 32.7

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