The ricotta and spinach meatloaf with a melting heart is a true delight for the palate and a triumph of vegetarian comfort food. Soft and tasty, it encloses a delicious surprise: a heart of cheese that melts gently, offering creaminess and an irresistible touch. The spinach adds freshness and color, while the ricotta makes the mixture light and velvety. Perfect for a family dinner or to impress guests with a simple but impactful dish, it is light, easy to prepare, and irresistible. If you love spinach recipes, try the spinach and stracchino strudel, the chickpea curry with spinach, the brie en croûte with spinach, or the folded frittata with spinach and cheese.
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OTHER VEGETARIAN MEATLOAVES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Ricotta and Spinach Meatloaf
- 2 cloves garlic
- 21 oz spinach
- 2 tbsp extra virgin olive oil
- to taste salt and pepper
- 1 1/3 cups fresh cow's milk ricotta
- 2 eggs
- 1 oz Parmesan
- 3/4 cup breadcrumbs
- 3 oz sliced scamorza cheese
Tools
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- Pan
- Baking Pan
Steps for Preparing Ricotta and Spinach Meatloaf
Wash and dry the spinach. Sauté them with garlic, oil, salt, and pepper. Dry them well first by covering with a lid, then remove it once wilted. Let them cool slightly and chop with a knife.
In a bowl, place the fresh ricotta, spinach, Parmesan or Pecorino, breadcrumbs, and two eggs. Mix well and season with salt and pepper.
Brush a sheet of parchment paper with oil. Sprinkle with breadcrumbs. Place the mixture and flatten it with your hands to form a rectangle. Lay the cheese slices on top and, using the parchment paper, roll it into a log shape.
Bake the meatloaf, wrapped in parchment paper, for 30 minutes at 356°F (fan oven). Let it cool slightly and serve sliced.
Storage
Store the meatloaf in the fridge for a couple of days.
