Ricotta Meatloaf
This really could be called a three cheese meatloaf having ricotta, mozzarella and Parmigiano, however, the ricotta is such a key ingredient to this meatloaf’s texture and flavor that it deserves the starring role in the title.
It is important to use fresh ricotta for this recipe. Thanks to John, From the Bartolini Kitchen, for his homemade ricotta recipe, I am now making my own ricotta! I will be honest though, I did make a slight change in that I….gasp!…. microwave the mixture! Less chance of scorching, bubbling over and it’s pretty much done in a matter of minutes with no saucepan to scrub clean. Either way, stove top or microwave, freshly made ricotta tops any store-bought variety.
Of course, pre John, I bought my ricotta from my Italian market or a quality grocer, so you do not need to make your own. Just make sure it says fresh ricotta on the label. If the ricotta has a lot of moisture, drain it for about 1 hour in a paper lined strainer.
If I’m not serving to guests, I like to make two instead of one large. I still have leftovers and everyone loves leftover meatloaf! Just how I like my meatballs with a dab of ricotta, this is exactly how I love to serve this Italian style meatloaf. I also enjoy fresh ricotta with just a sprinkling of sea salt, herbs and a drizzle of good olive oil!!
Ricotta Meatloaf
adapted from Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes
1 lb. ground sirloin
1 lb. ground pork
1/2 cup dried bread crumbs
3 large eggs, beaten well
1 cup fresh ricotta
2-3 scallions, finely chopped
1/4 cup fresh Italian parsley, chopped
1/4 cup Parmigiano Reggiano, grated
1/2 cup mozzarella, shredded
1/2 tablespoon Kosher Salt
1 teaspoon freshly ground black pepper
Marinara Sauce and Ricotta Cheese for serving
Preheat oven to 375 degrees. Prepare a large baking sheet with slipat or parchment paper. In a large bowl combine the ground sirloin and ground pork. In a medium bowl, combine the remaining ingredients and mix well. Add the ricotta mixture to the sirloin/pork and gently mix together until well combined.
Shape into one large meatloaf or divide into two. Bake for about 50 minutes if divided into two or 1 hr 15 minutes for one large meatloaf. Remove from the oven and allow to rest for about 10 minutes. Serve with marinara sauce and ricotta cheese on the side. Makes 6-8 servings.
That sounds like the best meatloaf ever!
Isn’t John’s Ricotta the best? Easy and so good! I like the idea of mixing the ground meat and cheese. Seem like this recipe would be very mild.
It is very mild, though flavorful and extremely melt in your mouth good!!
I just made meatloaf tonight and never even thought of adding the ricotta, AND i had whey yesterday which i fed to the pigs! Oh my.. bad miss c.. I will remember this recipe.. hope all is well with you and that you and the dogs are having some good wintery (not) walks!! take care darling.. c
lol… my dogs are getting FAT with not going out for walks this winter!! And how horrible since it’s not a fraction of cold as what you put up with. Whey to the pigs…lucky little pigs you have!!
That’s a beautiful looking meatloaf and I’m so impressed that you are making your own ricotta. I have been admiring John’s cheese series but we have agreed that he makes and cheese and I bake the cakes! xx
Well, I honestly didn’t think I’d be one for making cheese and haven’t tried the others. But this really is simple and since I don’t have my Italian market around, the store bought variety here has not impressed me!
What an exciting version of meatloaf! Like most readers I imagine I am not in the habit of putting ricotta, beautifully homemade or [otherwise] into my mixture: can’t wait to try!! Think this would be beautifully moist :) !
Thanks – it’s a unique twist to a basic meatloaf recipe!!
That’s the tastiest meat loaf I’ve ever seen. The fresh ricotta has me salivating.
This sounds fantastic, Linda! I’ll be passing the recipe to Zia. At one time, she made the best meatloaf but has since lost the recipe. She will love this one, especially with its ricotta component. She makes ricotta now all of the time.
Isn’t that recipe great? Thanks for the shout-out. Great idea using the microwave. Ricotta isn’t reliant upon any live cultures for flavor so the microwave not only works but, as you said, cuts down on the clean-up. Yay!
Thanks John. I do hope Zia will try it out, love to get her opinion :) Yes, I did do the stove top method once and cleaned my pot forever :) tho I rarely ever complain about cleaning up dishes from cooking or baking. It’s all a part of what I love!
delicious!
Two things that are hard for me to pass up, fresh ricotta and good meatloaf … both can be hard to come by unless you make them yourself, which you have done here! I have that same cookbook by Lidia and it is a great one. I like the idea of replace milk with ricotta in the meatloaf, it is officially on my list of things to try now.
Happy New Year, Linda, I hope it is off to a fabulous start!
Thanks Judy. Meatloaf always seems a good go to dinner for us. Leftovers are always welcome and this one with ricotta is so very moist and flavorful!
I’ve never heard of putting ricotta in meatloaf, but it sounds and looks amazing. I love how you plated this, very nice! I’m going to have to try cheese in meatloaf…how could it not be great?
You’re right Betsy, you can’t go wrong with adding in cheese! It always seems to be that way in other recipes too!
Ha! Adapting for practical reasons… the best reason to adapt! It is so much better when we have the time to sit and savor without too many looming dirty dishes in the kitchen. Looks absolutely delicious.
Thanks Granny…as I said, I don’t really mind dishes but why do it when you don’t have to!
WOW. Now that’s some gourmet meatloaf! I’m always too nervous to make John’s homemade cheeses, though they always look absolutely incredible. So impressed that you made the ricotta–it looks perfect atop the meatloaf!
Don’t fear the ricotta Caroline, it’s not so hard at all. I’ve not tried the others…yet :)
I absolutely must make this Linda! I am drooling at my desk which is really quite a “no no” at work. ;) Anyhow, it’s your fault and I am sticking to that story. This meatloaf looks so unique and so delicious. I hope this new year brings you some new great adventures and much good luck.
Blame it on me, that’s okay, I’ll take it as a compliment Geni!! I wish us all lots of good luck and great adventures! 2013 will be the year!!
There is nothing wrong about using a microwave. I love ricotta and this sounds so tasty :)
I make meatloaf so many ways but this is different with the ricotta mixed into the meat mixture. I can’t wait to give it a try.
I still haven’t had a chance to make some of John’s cheese recipes, but now that we are in a new place I should be able to get around to them. Awesome sounding recipe and yet another reason to praise meatloaf!!
Thanks Jed, meatloaf is such a humble dish but always welcomed by family and guests!!
This looks and sounds delicious! I love ricotta in anything! Happy New Year, Linda!
Thank you Kathy, Happy New Year!
You and John are so good with the homemade ricotta! This is positively the most delicious meatloaf I have seen in a long time. Beautiful presentation. I love the edge of difference having the meatloaf, the cheese and the marinara sauce each as a layer. Love it! Delicious!
Thanks. This was the first time I served my meatloaf as such and I just loved how it look too!!
Love the idea of the ricotta – what a gorgeous recipe. Just resubscribed (again!) don´t know what´s happening but I´m just not getting your updates :(
Nice to hear from you so far away Tanya!! Thanks, the ricotta just makes the meatloaf so flavorful and moist!
Now this is a meatloaf I can get behind. I love the sound of this. And you’ve reminded me I never got around to making my cheese this summer. This was on my list of things to do. Better late than never though right?!
Oh no, another thing on our never ending list!! Well, give it a try Kristy, this cheese was an easy one to do!!
now i have added buttermilk and even yogurt to my meatloaf before but never ricotta and now i am kicking myself for not doing it because it sounds fantastic! So must try this
Thanks Jessica. And, well, I’ve not ever added buttermilk or yogurt so I guess I will have to give those a try!!
Yay for John and his homemade ricotta. It looks fantastic in this dish!
Thanks Courtney! John is definitely the man for making cheese! I’m just a newbie!
This looks so delicious. I am guilty of always preparing my meatloaf the same way all the time, but this gives me a great excuse to try something new.
Great, I hope you do try something a bit different! You’ll love it!
Your meatloaf sounds and looks delicious, I never had meatloaf with ricotta…need to give this a try.
Hope you are having a great week Linda!
Thank you, I hope you do Juliana, you’ll love the texture!
I made John’s ricotta this summer as well. It’s fantastic and is hands-down better than anything I’ve ever purchased.. grocery or specialty shop. I love that you’ve combined it in your recipe, this would be just the moistest meatloaf I’m certain!
John has certainly made a name for himself on making cheese!! Just wish he lived near by and I could just stop by and get some!!
wow, this dish won’t fall apart in my gathering parties..
thx for sharing then…
That sounds delicious. I’ve never thought of putting ricotta in a meatloaf, but why not!
Thanks Jean – and you’re right, why not!!
Your three cheese meatloaf surrounded in marinara looks absolutely delicious Linda and it’s making me smile too because I’ve recently re-discovered meatloaf myself and am having so much fun with it… it’s amazing all the delicious (moist & tasty) combinations you can come up with. Looks like you’ve found a winner here. Love the additional dollop of ricotta for serving – it looks so fresh too.
Thank you Kelly. Meatloaf is truly such a versatile dish; I bet you’ve got some very healthy versions I’d love to try!!
Oooh, I’ve never added ricotta to my meatloaf! Actually, I’ve only ever made one meatloaf recipe- my moms ;) Maybe I should expand my repertoire. I bet the cheese makes it totally rich and delicious!
Aww…I think that is sweet Amy. I hope my daughter stays true to my recipes!!