Ricotta Stuffed Meatloaf Food

MASHED POTATO-STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with foil.
• For the mashed potatoes: Poke each potato with a fork several times and microwave until soft, about 15 minutes (or use your microwave?s potato setting). Cool until you are able to handle them with a towel, about 2 minutes. Halve the potatoes and scoop out the flesh with a spoon and discard the skin. Mash the potatoes and butter in a medium bowl until smooth then fold in the sour cream, chives and 1 teaspoon salt until well combined. Set aside.
• For the meatloaf: Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the oil, onions, garlic, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook, stirring, until onions are tender, about 8 minutes. Let cool slightly. Add the onion mixture to the bread crumbs along with the meatloaf mix, Parmesan and Worcestershire sauce. Toss and mix gently. Add the eggs and mix it completely into the meat mixture.
• Transfer 1/2 of the meatloaf mixture to the prepared baking sheet and gently press into a 12- by-3-inch rectangle. Gently create a well down the middle of the meatloaf mixture with a 1/2-inch wall on all four sides. Spoon the mashed potato mixture into the well. Working with a quarter of the remaining meatloaf mixture, gently flatten the mixture with the palms of your hands. Lay the meatloaf mixture over 1/2 of the mashed potatoes. Repeat with the remaining meatloaf mixture ensuring the potatoes are completely enclosed.
• For the glaze: Whisk together the ketchup, brown sugar and vinegar in a small bowl. Spoon the glaze evenly over the entire loaf.
• Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
• While the meatloaf is cooking, cook the peas according to package directions. Toss with the butter and season with salt and pepper. Keep warm.
• Slice and serve the meatloaf with butter, black pepper and the peas.

ITALIAN MOZZARELLA-STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix beef, onion, 1/2 of the tomato sauce, bread crumbs, egg, garlic, 1/2 teaspoon oregano, salt, and pepper in a large bowl. Pat into a 1/2-inch-thick rectangle on a sheet of waxed paper. Sprinkle mozzarella cheese on top.
• Lift up the short side of the waxed paper to start rolling up the meatloaf. Roll tightly, peeling back paper as you go. Seal edges in place. Transfer meatloaf to a loaf pan.
• Bake in the preheated oven for 1 hour. Combine remaining tomato sauce and 1/2 teaspoon oregano; pour over meatloaf and sprinkle with Parmesan cheese. Bake until cheese is melted, about 15 minutes more. Let stand for 5 minutes before serving.

ITALIAN MEATLOAF

Steps:

• Preheat the oven to 375°F.
• Add the olive oil to a large skillet on the stove over medium high heat.
• Add the onion and bell pepper, saute 4 minutes. Add the garlic and saute for an additional minute.
• Add the cooked onion, bell pepper and garlic to a large bowl with the ground beef, Italian sausage, Italian seasoning, ricotta cheese, parmesan cheese and breadcrumbs, combine well.
• Press the mixture into a 9-inch by 5-inch loaf pan.
• Place in the oven and bake for 25 minutes.
• Remove the meatloaf from the oven and spread the marinara sauce over the meatloaf.
• Return to the oven and bake for an additional 15 minutes.

RICOTTA-STUFFED MEATLOAF

Steps:

• 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!

SPINACH AND RICOTTA CHEESE ROLLED MEATLOAF

Steps:

• Preheat oven to 375°F Spray an 8x4 inch loaf pan with cooking spray.
• To make meatloaf: In a bowl, mix all meatloaf ingredients. On a 12-inch square piece of waxed paper, pat out mixture into an 8-inch square.
• To make filling: In a nonstick skillet sprayed with cooking spray, cook onions over medium heat for 5 minutes until lightly browned. Stir in spinach and garlic; cook for 2 minutes. Turn off heat; add cheeses, stirring until combined. Spread over meatloaf. Using the waxed paper as a guide, roll up the meatloaf; carefully place in loaf pan seam side down. Spread barbecue sauce over top; sprinkle with cheese.
• Bake 40 to 45 minutes. Let rest for 10 minutes before carefully inverting onto a serving platter. Slice.