I’m declaring this Monday #meatloafmonday in honor of my favorite recipe for Ricotta Meatloaf….

Do you love meatloaf? Do you hate it? I’m indifferent to it one way or the other.  To me it’s one giant meatball and as I see it … ain’t nothing wrong with that!  With countless recipes out there claiming to be the “BEST” or “ONLY” meatloaf recipe you ever need, I’m just here to say this one is tasty and definitely worth a try.

I adapted this particular recipe from one shared by my friends at Cento Foods.  It’s not their exact recipe but I definitely used it as a guide for this particular dish.  If you purchase their Plain Breadcrumbs (which I do) you will find the recipe on the back of the container.  I changed the recipe by adding three types of meat and adding the ricotta cheese to lighten it up a bit.  You can also add some crushed croutons to the meatloaf mix for a little added flavor.

Meatloaf with ricotta

What makes this recipe different than other meatloaf recipes?

To start, this meatloaf IS made with ricotta cheese and that’s pretty different if you ask me.  Also in my opinion, it gives the meat a lighter more airy texture.  I’m not going to jump out on a limb and claim that this is the most amazing meatloaf recipe of all time, but it certainly is one of our favorites.

Meatloaf with Ricotta Cheese

In addition to adding the ricotta cheese to this, another thing that makes this meatloaf a little different is by adding some shredded mozzarella cheese on top during the last 20/25 minutes of cooking. Now you that’s how to make this a yummy Meatloaf Parmesan. To really bring this to the next level, cut yourself a nice thick slice of meatloaf and put on an italian roll (or hero). Now you really have a next level Meatloaf Parmesan!

BUSY Weeknight Tip: Bake this earlier in the day on a cookie sheet lined with foil all the way through WITHOUT the cheese. THEN place the cooked meatloaf inside of your slow cooker, cover and set to warm. Your meatloaf will stay warm all day at the perfect temperature, and be ready to serve when you get home from a busy hectic day.  About 20 mins. before you are ready to eat, add the shredded mozzarella on top, cover and the cheese will melt as you prepare the remainder of your meal.

Italian Ricotta Meatloaf Parmesan

No matter how you eat this … it’s a definitely a weeknight dinner winner. So the next time you are looking for a different type of meatloaf meal, give this one a try. It’s usually in my #whatsfordinner meal rotation.


You might also be interested in the most searched blog recipes:

Eggplant Rollatini 

Homemade Manicotti Crepes

Simple San Marzano Tomato Sauce 

Vodka Sauce


 

 



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Ricotta Cheese Meatloaf Yum
Ricotta Cheese Meatloaf
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Course Main Dish
Entrees Beef
Recipes Entrees
Servings
Ingredients
  • 1 lb Ground sirloin
  • 1/2 lb Ground Pork
  • 1/2 lb ground veal
  • 6 oz ricotta cheese
  • 1 large egg
  • 3/4 cup plain breadcrumbs like Cento
  • 1 cup basic tomato sauce divided
  • 1/2 small yellow onion grated
  • 1/4 cup Parmesan cheese grated
  • Few dashes of Worcestershire
  • Salt & Pepper to Taste
  • 1/2 cup shredded mozzarella cheese
Course Main Dish
Entrees Beef
Recipes Entrees
Servings
Ingredients
  • 1 lb Ground sirloin
  • 1/2 lb Ground Pork
  • 1/2 lb ground veal
  • 6 oz ricotta cheese
  • 1 large egg
  • 3/4 cup plain breadcrumbs like Cento
  • 1 cup basic tomato sauce divided
  • 1/2 small yellow onion grated
  • 1/4 cup Parmesan cheese grated
  • Few dashes of Worcestershire
  • Salt & Pepper to Taste
  • 1/2 cup shredded mozzarella cheese
Ricotta Cheese Meatloaf
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Rating: 0
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Instructions
  1. Preheat oven to 375 F. Mix all the ingredients (MINUS 3/4 cups of tomato sauce and Mozzarella Cheese) . Combine well and form into a loaf in a baking pan lined with parchment paper. Cover with foil and bake for 30 minutes.
  2. Carefully remove dish, remove foil , pour remaining sauce over the top. Add shredded cheese and return back to the oven and bake another 30-40 minutes or until meat is fully cooked.