Italian Ricotta And Rosemary Meatloaf With Marinara Recipes

ITALIAN MEATLOAF WITH MARINARA SAUCE

Steps:

• Preheat oven to 180C/350F. Spray a 28cm/11" loaf pan, then line with parchment / baking paper, leaving overhang (Note 2).
• Heat oil over high heat. Add capsicum, leave for 1 minute without stirring so it starts to char (burn) then stir and continue cooking to char it more (about 2 minutes in total). Remove and set aside.
• Place bread in a large bowl. Grate onion into the bowl, using a normal box cutter (Note 3). Add cream, then use your hands to squidge the mixture together so the bread is completely soaked and starts to disintegrate.
• Add remaining meatloaf ingredients, including capsicum. Use your hands to mix it together until JUST combined. Do not over mix otherwise it will become dense.
• Press into the loaf pan (Note 4). Drizzle with olive oil then bake for 30 minutes. Meanwhile, make the Sauce.
• Take the meatloaf out of the oven. Carefully lift the meatloaf out of the loaf pan (using the paper overhang) onto a work surface. Then transfer the meatloaf into the skillet with the Sauce.
• Pour juices in the loaf pan into the skillet. Return to the oven for a further 30 to 40 minutes, or until cooked to your liking.
• Take it out of the oven and let it rest for 5 minutes before slicing. Serve the meatloaf with the Sauce, garnished with parmesan if desired.
• I like to serve this with mashed potatoes but it is also lovely with pasta.

ITALIAN STYLE MEATLOAF WITH MARINARA

Steps:

• Preheat oven to 350° and line a baking sheet with parchment paper or foil.
• Place the slice of bread in a small bowl and pour milk over the top of it. Set aside.
• In a large bowl, combine the remaining ingredients. Add in milk soaked bread and mix together with hands until ingredients are incorporated. Do not over mix.
• Turn mixture out onto prepared baking sheet and shape into loaf.
• Bake meatloaf in preheated oven for about 20 minutes. Top with italian gravy and continue to bake for an additional 10-15 minutes, or until the internal temperature reaches 155°.
• Remove meatloaf from the oven and let rest for 5-10 minutes before slicing.

HOMEMADE RICOTTA

Steps:

• Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
• Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

ITALIAN MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• Heat 1/4 cup of the olive oil in a medium saute pan over medium heat and add the garlic. Saute 1 minute and then add the peppers and onions and saute until just soft. Let cool.
• Whisk together the basil, parsley and eggs in a small bowl, and then add the salt and black pepper. Combine the Parmesan and breadcrumbs in another small bowl. Thoroughly combine the meat, herbs and eggs, Parmesan and breadcrumbs, the Worcestershire, vinegar and remaining 2 tablespoons olive oil together in a large bowl using your hands, making sure not to overmix.
• Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.
• Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.

HOMEMADE RICOTTA

Steps:

• Combine milk, heavy cream, and salt (if using) in a nonreactive heavy bottomed saucepan. Place saucepan over medium-high heat and bring to a boil.
• Add lemon juice and continue to boil, stirring constantly until curds separate, about 1 minute. It may be necessary to adjust the heat to prevent cream from overflowing.
• Pour into a very fine-mesh stainless steel strainer. Place strainer over a bowl that is deep enough for the strainer to sit over and not touch the liquid. Allow cheese to drain for 1 hour in the refrigerator. Discard liquid and transfer ricotta to a covered container. Refrigerate until ready to use, or up to 3 days.

ITALIAN RICOTTA AND ROSEMARY MEATLOAF WITH MARINARA

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, allow breadcrumbs to soak in milk until moist. Next, crumble beef and veal into bowl. Combine with eggs, onion, ricotta, Parmesan, parsley, rosemary salt and a pinch of ground pepper. Carefully mix until each ingredient is incorporated. Fold in shredded provolone last.
• Brush a large baking pan with 2 tablespoons of extra virgin olive oil. Form multiple loaves or one large loaf from meat mixture. Arrange on pan and drizzle loaves with remaining olive oil.
• Cover and bake for 45 minutes. Uncover and continue baking until meatloaf is completely cooked through, about 1 hour and 30 minutes.
• Remove pan from oven and allow the loaf to rest for 10 minutes or more. As the meat is resting, heat Marinara in a saucepan until warm.
• Serve meatloaf generously topped with Marinara (and an extra sprinkle of Parmesan or shredded provolone, if desired.)

ITALIAN RICOTTA AND ROSEMARY MEATLOAF WITH MARINARA

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, allow breadcrumbs to soak in milk until moist. Next, crumble beef and veal into bowl. Combine with eggs, onion, ricotta, Parmesan, parsley, rosemary salt and a pinch of ground pepper. Carefully mix until each ingredient is incorporated. Fold in shredded provolone last.
• Brush a large baking pan with 2 tablespoons of extra virgin olive oil. Form multiple loaves or one large loaf from meat mixture. Arrange on pan and drizzle loaves with remaining olive oil.
• Cover and bake for 45 minutes. Uncover and continue baking until meatloaf is completely cooked through, about 1 hour and 30 minutes.
• Remove pan from oven and allow the loaf to rest for 10 minutes or more. As the meat is resting, heat Marinara in a saucepan until warm.
• Serve meatloaf generously topped with Marinara (and an extra sprinkle of Parmesan or shredded provolone, if desired.)