Wednesday, November 13, 2013

Italian Meatloaf

There's a lot of flavor packed in this meatloaf and it's all good.  It's also moist thanks to the addition of ricotta cheese.  I used to drown my meatloaf in ketchup but not this one.  The herbs give this the lift it needs to be a meal that I want to make more often.






Italian Meatloaf

1 # extra lean ground beef
1/2 # ground pork
1 large egg
1/4 cup ricotta cheese
1/4 cup onions, diced
1 clove garlic, minced
1 tbsp extra virgin olive oil
2 tbsp parsley
1 tsp salt
1/2 tsp freshly ground pepper
1 tsp Italian Seasonings
1 tsp oregano
3/4 bread crumbs

In a small pan, heat the olive oil.  Add in onions and cook until translucent.  Add in garlic and cook for another minute.  Let cool slightly.  In a medium bowl, add in all of the ingredients.  My method for combining is getting both hands in and mixing until it's all combined evenly.  Bake at 325° until the internal temperature of the meatloaf is 155°.  Remove from oven and pan.  Cover and let sit 10 minutes before serving.