Ricotta Swiss Wedges (Crazy Meatloaf!)

"When I saw this recipe - I just had to try it! It's a meatloaf that looks like.... a cake!!! You bake it in a 9 inch springform pan and you add ricotta cheese and swiss cheese on top - it looks great and it is delicious! I adapted this recipe from a Jean Pare cookbook."
photo by twissis photo by twissis
photo by twissis
photo by twissis photo by twissis
Ready In:
1hr 35mins




  • Combine first 10 ingredients in large bowl.
  • Add ground beef. Mix well. Press into greased 9 inch springform pan. Set pan on baking sheet with sides. Bake, uncovered, in 350F oven for about 30 minutes until firm.
  • Combine remaining 3 ingredients in small bowl. Spread on top of meatloaf. Bake for another 45 to 50 minutes until fully cooked, and internal temperature of meat reaches 160°F Let stand for 10 minutes.
  • Cuts into 8 wedges.

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  1. *Unique cooking method & it really does look like a frosted cake* ! I had some challenges of my own doing & used a 10-in springform pan (all I had), so the meatloaf was smaller in height than it should have been & cooking time was shorter. I was short of the amt of ricotta & Swiss cheese needed, so I added cheddar to get that right. I tried not to do it, but I saw garlic as essential & added it to the meat mixture. The meatloaf was tasty, but IMO needed the garlic & would also benefit from some onion & brown sugar. I served this w/a PAC choice (spinach salad) & we loved this meal! As noted, a baking sheet w/sides or the equivalent is essential as some grease did escape from the springform pan during cooking. I did not mind that at all, but there really was no grease issue. The rest time is also essential as it allows the dish to set well b4 the springform pan is opened & wedges are cut. This was fun to make & will be repeated w/the meatloaf chgs I mentioned. Thx for sharing this recipe w/us.


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