If you also love soft meatloaves with a compact mixture, perfect for obtaining very thin slices, the meatloaf with ricotta is the recipe you must try as soon as possible. Great as a light second course and different from the usual, the meatloaf with ricotta cooks in the oven with a drizzle of oil and remains extraordinarily soft: thanks to the addition of a bit of ricotta in the mixture, instead of the usual bread soaked in milk. The meatloaf is a great classic of home cooking, which can be enriched differently each time to make it more appetizing and less boring (for example alla pizzaiola, stuffed with cheddar, or with vegetables inside). The same goes for the meatloaf with ricotta, which can be baked in the oven, cooked in a pan with tomato, white wine, or broth, or can be stuffed with ingredients to taste. The flavor of the ricotta will be barely noticeable — especially if you use cow ricotta — but the consistency of the mixture will be truly unique, so much so that it will win over even those who are usually not enthusiastic about meatloaf!
You might also be interested in:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4People
- 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 Meatloaf with Ricotta
- 14.1 oz ground beef
- 8.8 oz cow ricotta (or sheep ricotta)
- 0.35 cups Parmigiano Reggiano DOP (grated)
- 0.18 cups breadcrumbs (approximately + as needed to cover the meatloaf; gluten-free for me)
- 1 egg (medium)
- 0.7 oz onion (optional)
- 1 pinch salt
- as needed pepper
- 1 pinch nutmeg
- 1 drizzle extra virgin olive oil
Tools
- 1 Food Chopper small (optional, for the onion)
- 1 Bowl
- 1 Spoon
- 1 Baking Pan
- Parchment Paper
- Aluminum Foil
How to Prepare Meatloaf with Ricotta
For the English version of this recipe click here!
To prepare the meatloaf with ricotta, start by finely chopping the onion if you want to add it to the meatloaf mixture (1). Since it’s a very small amount, it is useful to use, if you have it, a mini chopper, which allows you to achieve a very fine chop. Coarsely chopped onion will not blend uniformly into the meatloaf mixture and may feel under the teeth once cooked.
In a large bowl, combine the ground beef, the ricotta – after draining it well from its whey – the onion, a good pinch of salt, a grind of pepper, and a pinch of nutmeg (2). Mix thoroughly with a spoon to blend everything 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 20 g, but if you realize that the mixture is still very soft and difficult to handle, you can add a bit more. The amount of breadcrumbs needed essentially depends on the amount of water contained in the ricotta: the dryer it is, the less breadcrumbs you will need to give the mixture the right consistency.
Mix carefully, using your hands this time, until you get a homogeneous and rather firm mixture (5). Take a sheet of aluminum foil or parchment paper and sprinkle a bit of breadcrumbs on it (6).
Using your hands, shape the mixture into a meatloaf and place it on the breadcrumbs (7). Roll it to cover it well on the entire surface, using the aluminum foil to cover even the two ends (8).
Line a baking pan or loaf pan with parchment paper and place the meatloaf on it. Drizzle the surface with a bit of extra virgin olive oil (9). Bake it in the preheated oven at 356°F (static) for about 40 minutes. When it is golden, take it out of the oven and let it cool slightly before slicing it (10).
Serve the meatloaf with ricotta hot or warm, on its own or accompanied by some sauce as desired (ketchup, mayonnaise, tzatziki…).
Storage
You can store the meatloaf in the refrigerator, sealed in a glass container, for 2 or 3 days.
Tips and Variations
If you can, choose a rather dry ricotta, even “few days old”: the less water it contains, the less breadcrumbs you will need, and the more flavorful the meatloaf will be.
FAQ
What can I use instead of onion?
If you don’t like onions, you can omit them or replace them with a clove of garlic crushed with the garlic press.
If you don’t like onions, you can omit them or replace them with a clove of garlic crushed with the garlic press.
What sauces pair well with meatloaf with ricotta?
Although it’s baked in the oven with just a drizzle of oil, this meatloaf doesn’t necessarily need accompanying sauces, as it remains soft and juicy inside. However, if you like, you can serve it with ready-made sauces – ketchup, mayonnaise, mustard, barbecue sauce – or prepare quick homemade sauces, like yogurt sauce, ranch sauce, chimichurri sauce…
Although it’s baked in the oven with just a drizzle of oil, this meatloaf doesn’t necessarily need accompanying sauces, as it remains soft and juicy inside. However, if you like, you can serve it with ready-made sauces – ketchup, mayonnaise, mustard, barbecue sauce – or prepare quick homemade sauces, like yogurt sauce, ranch sauce, chimichurri sauce…
