Meatloaf with Ricotta

Meatloaf with Ricotta
If you follow my blog, you would already know that I am always on the hunt for a great meatloaf recipe. This one does not disappoint!
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  1. ¾ cup milk
  2. 2 cups day-old bread crumbs
  3. 1 lb. ground beef
  4. 1 lb. Circle B Ranch ground pork
  5. 2 large eggs, beaten with a pinch of salt
  6. ¾ lb. drained fresh ricotta, plus more for sauce
  7. 1 bunch scallions (about 1 cup)
  8. 1/3 cup grated grana Padano
  9. ¼ cup chopped fresh parsley
  10. ¼ tsp. freshly grated nutmeg
  11. 1 Tbsp. kosher salt
  12. Freshly ground black pepper, to taste
  13. ½ lb. fresh Mozzarella, cut into ½-inch cubes (about 2 cups)
  14. ¼ cup extra virgin olive oil
  15. 4-5 cups Marina’s Italian Style Tomato Sauce
  1. Preheat oven to 375° F.
  2. Pour the milk over the bread crumbs in a bowl, and let soak for a few minutes, until the bread is saturated. Squeeze the soft bread a handful at a time, pressing out as much milk as you can (discard milk). Then tear bread into small pieces and toss back into bowl.
  3. Crumble ground beef into the bowl, then add eggs, ricotta, scallions, grated cheese, parsley, nutmeg, salt, and pepper. Fold and toss everything together, and squeeze the mixture a few times between your fingers to distribute all the ingredients evenly.
  4. Scatter the Mozzarella cubes on top, and fold and mush them throughout the loaf mix.
  5. Brush a 17x10-inch baking pan with 2 Tbsp. of olive oil. Gather the meat mixture in the bowl, turn it into the pan, and shape it into a fat oval loaf. Drizzle with the remaining 2 Tbsp. olive oil. Cover the pan with a foil-tent so it doesn’t touch the meat. Bake for 45 minutes. Remove the foil and continue to bake until the meatloaf is browned all over and completely cooked through, another 1 hour and 30 minutes or so (internal temp should be 160°). Remove loaf from the oven and let rest for 10 minutes.
  6. Heat the tomato sauce to a simmer in a saucepan as the meat rests. Turn off the heat, and, if you would like, stir in ½ cup of fresh ricotta into the sauce.
  7. Cut the loaf crosswise in the pan or on a cutting board, in the preferred thickness. Serve on warm dinner plates, topped with a spoonful or two of sauce.
  1. For even more flavor, pass around the extra sauce at the table! If you love ricotta, you can also stir more into the tomato sauce just before serving.
Adapted from lidiasitaly.com
Adapted from lidiasitaly.com
Circle B Ranch https://www.circlebranchpork.com/

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