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    You are in: Home / Recipes / Ricotta-Stuffed Meatloaf Recipe
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    Ricotta-Stuffed Meatloaf

    Ricotta-Stuffed Meatloaf. Photo by *Parsley*

    1/3 Photos of Ricotta-Stuffed Meatloaf

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    30 mins

    1 hrs 15 mins

    Cinnamom in Illinois's Note:

    This was a Sunday dinner staple for some years in our family. Over time, tastes changed, spouses and children were added, (in some spouses' cases subtracted!) and then we thought the recipe was lost. This is a good approximation of what we used to have, and perhaps just a little bit healthier as well. Hope you like it! Mangia!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      In a large bowl, mix ground turkey, ground beef, TWO of the eggs, the breadcrumbs, garlic, oregano and tomato paste together.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Spoon all of the ricotta mixture in the center of the meat loaf, leaving at least one inch all the way around.
    7. 7
      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.
    8. 8
      Bake uncovered for 60-75 minutes, or until internal temperature reaches 180 degrees.
    9. 9
      Let rest for 10 minutes before cutting into individual servings.
    10. 10
      Delicious with oven-roasted potatoes and a tomato-basil salad. Buon Appetito!

    Browse Our Top Meat Recipes

    Ratings & Reviews:

    • on May 08, 2010

      35

      A bit bland.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 08, 2009

      45

      I'm not a fan of traditional meatloaf, so I thought this was very good. (It helps that I love ricotta). I made this as written, taking great care to shape the bottom like a bathtub before filling and then carefully shaping and sealing the top. I still had bubbling ricotta spew out from a few areas, so much of the inside was lost and I had to spoon the ricotta over the sliced meatloaf. Not a huge deal, but it just didn't look very pleasing to the eye. But the taste was fantastic. I'd make this again, thanx!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Ricotta-Stuffed Meatloaf

    Serving Size: 1 (192 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 467.6
     
    Calories from Fat 262
    56%
    Total Fat 29.2 g
    44%
    Saturated Fat 12.9 g
    64%
    Cholesterol 196.9 mg
    65%
    Sodium 439.7 mg
    18%
    Total Carbohydrate 11.4 g
    3%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.8 g
    7%
    Protein 37.9 g
    75%

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