Meatloaf with Ricotta

Name: Meatloaf with Ricotta
Yield: serves 8 or more
Ingredients: 1 cup milk; 3 cups day-old bread cubes, from a loaf of country bread; 3 pounds ground beef (freshly ground preferred; see box, page 251); 3 large eggs, beaten with a pinch of salt; 1 pound drained fresh ricotta (about 2 cups), plus more for the sauce if you like; 1 bunch scallions, finely chopped (about 1 cup); 1/2 cup grated Grana Padano or Parmigiano-Reggiano; 1/4 cup chopped fresh Italian parsley; 1/2 teaspoon freshly grated nutmeg; 1 tablespoon kosher salt; Freshly ground black pepper to taste; 1/2 pound fresh mozzarella, cut in 1/2-inch cubes (about 2 cups); 1/4 cup extra-virgin olive oil; 4 to 5 cups Tomato Sauce (page 385); A sturdy roasting pan, 10 by 17 inches or larger

December 9, 2011

Most of you have made meatloaf on occasion; you may even have a family-favorite recipe that you make frequently. Well, I want to introduce you to the Marchegiano style of meatloaf, with ricotta added to the mix, which renders the loaf tender and tasty—not heavy and dense, as they so often are. Another textural delight in this loaf are cubes of mozzarella, oozing and moist when the meatloaf is served hot and fresh from the oven. However, if you plan on having extra meatloaf to enjoy the next day—I think it is almost better that way—omit the mozzarella, because the cubes harden and won’t melt again. In this case, use an additional cup of ricotta in the loaf mix.

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