If you don’t feel like preparing the classic roast, I think you might like the recipe for this meat and ricotta meatloaf. It’s extremely easy to make, super quick to prepare, and it’s delicious both hot and cold. This makes it a perfect all-seasons recipe suitable for everyday cooking.
If you like meatloafs, know that there are several recipes on the blog that might interest you:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Meat and Ricotta Meatloaf
- 1 lb lbs mixed ground meat
- 3.5 oz mortadella (one slice)
- 1 yellow onion (about 3 oz net weight)
- 1.8 oz Grana Padano DOP (or grated Parmesan)
- 3.5 oz Ricotta
- 1 egg (medium)
- 1 bunch Parsley
- Chives
- Nutmeg
- Salt
Tools
- 1 Mixing Bowl
- Parchment Paper (I use 'carta fata')
- 1 Baking Tray
Preparation of the Meat and Ricotta Meatloaf
In a large mixing bowl, combine the ground meat and chopped mortadella. Add chopped onion, egg, grated cheese, ricotta, a generous grating of nutmeg, and the aromatic herbs (chopped parsley and chives cut with scissors).
Add salt to taste and mix all the ingredients well.
Transfer the mixture onto a sheet of parchment paper, shape it into a meatloaf, wrap it like a candy, and seal the ends with silicone ties. ‘Carta fata’ is exceptional and allows us to cook without fats. If you want to know more, read the article I wrote some time ago. You can find it by clicking HERE.
If you don’t have ‘carta fata,’ you can wrap the meatloaf in a dampened, wrung-out parchment paper brushed with a little oil. After closing it like a candy, seal the ends with kitchen twine.
Place the meatloaf on a baking tray and cook it in a preheated static oven at 350°F for about 30 minutes.
After this time, remove the paper (whether it’s ‘carta fata’ or parchment) and any liquid that has formed, and return the meatloaf to the oven to finish cooking. I left it for another 20 minutes, turning it after the first 10. Once done, the surface should be slightly golden.
Remove the meat and ricotta meatloaf from the oven, slice it, and serve it with a side of mixed greens or roasted potatoes. It is excellent hot, warm, or even cold. Enjoy! Paola
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