The meatloaf stuffed with spinach and ricotta I made today is fantastic; the meat blends perfectly with the filling and then I cooked it in the microwave oven. I’ll explain how to do it both in the microwave and in a conventional oven. It’s amazing how fast it cooks in the microwave, and I assure you the difference from the oven isn’t noticeable; the colors, flavors, everything remains the same as in the traditional oven, but in very little time and without having to turn on the oven when it starts to get hot like this period.
I recommend you try it!!
Let’s discover right after the photo how to prepare the meatloaf stuffed with spinach and ricotta as always, but first, check out the other delicious and simple meatloaf recipes below!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the meatloaf stuffed with spinach and ricotta
- 1.1 lbs ground beef (beef)
- 10.5 oz spinach (frozen or 1.1 lbs fresh)
- 8.8 oz ricotta
- 1 egg
- 1 milk roll (stale)
- as needed milk (to soften the bread)
- 4 pinches salt
- 1 sprig aromatic herbs (to taste)
Preparation of meatloaf stuffed with spinach and ricotta
To prepare the meatloaf stuffed with spinach and ricotta, first place the ground beef in a large bowl and work it with a fork to break it up.
Cut the stale roll into pieces and moisten it with a little milk.
Add the egg and the squeezed bread crumb to the meat, season with salt and the chopped aromatic herbs, and mix everything very well with your hands.
Let the mixture rest for 20 minutes and in the meantime, sauté the spinach in a pan whether you use frozen or fresh ones to revive (or cook) them for a few moments.
Once the spinach is ready, squeeze them to remove excess water and mix them with the ricotta, 2 pinches of salt, and if you like, a pinch of freshly ground pepper.
Mix everything very well and set aside for a moment.
Take the meat and spread it on a sheet of parchment paper in a compact layer approximately 0.4 inches thick, then cover with the ricotta and spinach filling.
Now, with the help of the parchment paper, roll the meat onto itself to form a tightly wrapped meatloaf.
Leaving the parchment paper, form a candy by closing the ends with kitchen twine.
To bake the meatloaf stuffed with spinach and ricotta in a traditional oven, preheat the oven to 392°F in static mode.
Place the meatloaf with its parchment paper in a baking dish and bake for 30 minutes.
After the time, remove the parchment paper and bake for another 10 minutes to dry the liquids and brown the surface.
To cook the meatloaf in a microwave oven, place the meatloaf on the microwave’s turntable.
Set the microwave function to maximum power (in my case 800w) and cook for 8 minutes.
Then open the parchment paper and cook for another 2 minutes to dry the liquids and..
ENJOY YOUR MEAL
Wait, before you go, here is my FACEBOOK PAGE if you want to be updated every day with my recipe.
Storage for meatloaf stuffed with spinach and ricotta
The meatloaf can be stored in the refrigerator in an airtight container for 2 days.
You can freeze the meatloaf once cold, either whole or sliced, so you can take as much as you need at the moment.
Other recipes
If you want to see other types of recipes, you can go back to HOME
