If you also love soft meatloaves with a compact mixture, perfect for obtaining very thin slices, the meat and ricotta meatloaf is the recipe you need to try as soon as possible. Excellent as a light second course, different from the usual, the meat and ricotta meatloaf cooks in the oven with a drizzle of oil and remains extraordinarily soft: thanks to the addition of a little ricotta to the mixture, instead of the usual bread soaked in milk. The meatloaf is a great classic of home cooking, which can be enriched in different ways from time to time to make it more appetizing and less boring (for example, alla pizzaiola, filled with cheddar, or with vegetables inside). The same goes for the meat and ricotta meatloaf, which can be baked, cooked in a pan with tomato, white wine, or broth, or stuffed with ingredients of your choice. The flavor of the ricotta will be barely noticeable – especially if you use cow’s ricotta – but the texture of the mixture will be truly unique, so much so that it will win over even those who are not usually enthusiastic about meatloaf!
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 442.69 (Kcal)
- Carbohydrates 6.90 (g) of which sugars 2.75 (g)
- Proteins 35.85 (g)
- Fat 29.68 (g) of which saturated 13.52 (g)of which unsaturated 11.68 (g)
- Fibers 0.45 (g)
- Sodium 645.32 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a Meat and Ricotta Meatloaf
- 14.11 oz ground beef
- 8.82 oz cow's ricotta (or sheep's ricotta)
- 2.12 oz Parmigiano Reggiano PDO (grated)
- 1.41 oz breadcrumbs (plus extra as needed to cover the meatloaf; gluten-free for me)
- 1 egg (medium)
- 0.71 oz onion (optional)
- 1 pinch salt
- to taste pepper
- 1 pinch nutmeg
- 1 drizzle extra virgin olive oil
Tools
- 1 Chopper small (optional, for the onion)
- 1 Bowl
- 1 Spoon
- 1 Baking pan
- Parchment paper
- Aluminum foil
How to Prepare the Meat and Ricotta Meatloaf
For the English version of this recipe click here!
To prepare the meat and ricotta meatloaf, start by chopping the onion very finely, if you want to add it to the meatloaf mixture (1). Since it is a very small amount, it is useful to use, if you have it, a mini chopper, which allows you to get a very fine chop. Finely chopped onion will not blend evenly into the meatloaf mixture and may be felt under the teeth when cooked.
In a large bowl, combine the ground meat, ricotta – after draining it well from its whey – the onion, a generous pinch of salt, a grind of pepper, and a pinch of nutmeg (2). Stir thoroughly with a spoon to mix well, then add the egg (3).
Incorporate it carefully into the meatloaf mixture, always using a spoon. Then add the Parmesan and breadcrumbs (4). Initially, add only 1.41 oz, but if you find that the mixture is still very soft and difficult to handle, you can add a little more. The amount of breadcrumbs needed essentially depends on the water content in the ricotta: the drier it is, the less breadcrumbs you will need to give the mixture the right consistency.
Mix carefully, this time using your hands, until you get a homogeneous and fairly firm mixture (5). Take a sheet of aluminum foil or parchment paper and sprinkle a little breadcrumbs on it (6).
With your hands, shape the mixture into a meatloaf shape and place it on the breadcrumbs (7). Roll it to cover it well on the entire surface, using the aluminum foil to cover the two ends as well (8).
Line a baking pan or a loaf tin with parchment paper and place the meatloaf in it. Drizzle the surface with extra virgin olive oil (9). Bake it in the preheated oven at 356°F (static) for about 40 minutes. When it is golden, remove it from the oven and let it cool slightly before slicing (10).
Serve the meat and ricotta meatloaf warm or at room temperature, alone or accompanied by some sauce of your choice (ketchup, mayonnaise, tzatziki…).
Storage
You can store the meatloaf in the refrigerator, closed in a glass container, for 2 or 3 days.
Tips and Variations
If possible, choose a rather dry ricotta, even one that is a couple of days old: the less water it contains, the less breadcrumbs you will need, and the tastier the meatloaf will be.
FAQ (Questions and Answers)
What can I use instead of onion?
If you don’t like onion, you can omit it or replace it with a clove of garlic crushed with the garlic press.
If you don’t like onion, you can omit it or replace it with a clove of garlic crushed with the garlic press.
What sauces can I serve with the meat and ricotta meatloaf?
Although it is baked with just a drizzle of oil, this meatloaf doesn’t necessarily need accompanying sauces, as it is soft and juicy inside. However, if you like, you can serve it with ready-made sauces – ketchup, mayonnaise, mustard, barbecue sauce – or make quick homemade sauces, such as yogurt sauce, ranch sauce, chimichurri sauce…
Although it is baked with just a drizzle of oil, this meatloaf doesn’t necessarily need accompanying sauces, as it is soft and juicy inside. However, if you like, you can serve it with ready-made sauces – ketchup, mayonnaise, mustard, barbecue sauce – or make quick homemade sauces, such as yogurt sauce, ranch sauce, chimichurri sauce…
