Cook1 hr 15 mins
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!
- 1 lb ground turkey
- 2 lbs ground beef
- 15 ounces ricotta cheese (low- or non-fat may be used)
- 3 eggs (or egg substitute equivalent)
- 1 cup fresh breadcrumb
- 3 garlic cloves, crushed
- 1⁄4 cup tomato paste
- 2 tablespoons chopped fresh oregano (one tablespoon dried oregano may be substituted)
- 2 tablespoons chopped fresh parsley (one tablespoon dried parsley may be substituted)
- 1⁄2 cup grated parmesan cheese
- 4 ounces shredded mozzarella cheese
- 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!
A bit bland.
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!