Ricottaandpestomeatloaf Recipes

ITALIAN MEATLOAF

Steps:

• Preheat the oven to 350 degrees F.
• For the meatloaf: Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, parsley, Italian seasoning, salt, seasoned salt and some pepper in a large mixing bowl. Add the eggs. With clean hands, mix the ingredients until well combined.
• Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain. Lay the pancetta slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.
• For the tomato sauce: Put the diced tomatoes into a bowl. Add the brown sugar, dry mustard and cayenne pepper and splash in the Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.
• Bake for 45 minutes, and then pour another third of the remaining tomato sauce over the meatloaf. Bake until no longer pink in the middle, for an additional 20 to 25 minutes. Allow to sit 10 minutes before serving.
• Serve with the remaining tomato sauce on the side as a dipping sauce.

MY MOM'S BEST MEAT LOAF

Steps:

• Preheat oven to 350°. In a small bowl, mix chili sauce and ketchup. In a large bowl, combine Rice Krispies, onion, green pepper, cheese, egg, salt and pepper; stir in half of the chili sauce mixture. Add beef; mix lightly but thoroughly., Transfer beef mixture to an ungreased 9x5-in. loaf pan. Make a shallow indentation down center of loaf. Spread remaining chili sauce mixture over loaf, being sure to fill indentation., Bake 60-70 minutes or until a thermometer reads 160°; use a turkey baster to remove drippings every 20 minutes. Let stand 10 minutes before slicing.

THE BEST MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
• Combine milk and soft bread crumbs in a small bowl and allow to soften, about 5 minutes.
• In a mixing bowl, combine the ground beef, salt, pepper, egg, 3 tablespoons steak sauce, chopped onion, and green bell pepper. Add bread crumb mixture, and mix with your hands until all ingredients are combined.
• Pat the the mixture into the prepared loaf pan. Brush the top with additional steak sauce.
• Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.

RICOTTA AND PESTO MEATLOAF

Steps:

• Knead first 3 ingredients together and then mix in egg.
• Press into greased loaf pan.
• Spoon on several tablespoons of tomato sauce on top of meatloaf.
• Bake uncovered at 375 degrees for 1 hour and 10 minutes.

RICOTTA-STUFFED MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, mix ground turkey, ground beef, TWO of the eggs, the breadcrumbs, garlic, oregano and tomato paste together.
• The best way to do this is with your hands, so if the meats are brought almost to room temp, it will be easier and not quite such a shock to tender fingers. Make sure all the ingredients are mixed together evenly; set aside.
• In a separate mixing bowl, stir together the ricotta, Parmesan, parsley and remaining egg. If the mix seems a little runny, add a little extra Parmesan. Set aside.
• In a large roasting pan, place one half of the meat mixture and form into a rectangle, with the center a little lower than the sides.
• Spoon all of the ricotta mixture in the center of the meat loaf, leaving at least one inch all the way around.
• Carefully place the rest of the meatloaf mix around and over the top of the ricotta. The easiest way to do this so that the ricotta doesn't "escape" is to start from the sides and the ends and work inward. Smooth and shape the loaf gently and top with mozzarella cheese. An alternate to shredded cheese is to lay thin slices in a decorative pattern down the center.
• Bake uncovered for 60-75 minutes, or until internal temperature reaches 180 degrees.
• Let rest for 10 minutes before cutting into individual servings.
• Delicious with oven-roasted potatoes and a tomato-basil salad. Buon Appetito!