One of my favorite high school friends was Saverio. We were both a bit mismatched compared to the rest of the school’s super classy buddies. We had the same hobbies, andmoreover,he helped me discover the Opera.
In my life, I have had people who have entered and gone out of my life, others that have remained, and others that I regret losing.
Saverio, who gave me the secret ingredient for a very good and never bad meatloaf, disappeared from my life after graduation and therefore is part of the memories of youth. When I make this meatloaf with ricotta cheese, I feel young and full of expectations once more. I am so thankful to him for this recipe.
Italian Meatloaf
- Preparation time: 90 minutes
- Ingredients for 4-6 servings
- Difficulty: Easy recipe
- Ingredients
- 700 gr or 1 lb 8 oz of mixed minced beef and pork meat
- 250 gr or 9 oz of ricotta cheese
- 1 egg
- 50 gr or 2 oz of grated parmesan
- 1 bunch of minced parsley
- 1 clove of garlic
- 2 glasses of white wine
- Breadcrumbs to taste
- Flour to taste
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Instructions
- In a bowl mix well with your hands the meat, ricotta, egg, parmesan, and chopped parsley. Season with salt and pepper.
- Form a meatloaf, flour it and then pass it through breadcrumbs.
- In a pan with a little oil, seal the outside of the meatloaf on all sides and then add the garlic and the wine.
- Cook covered and over low heat for at least forty minutes, turning the meatloaf on all sides every ten minutes. Salt if necessary.
Tips to ensure the success of the dish:
- Use a ricotta left to drain in the fridge inside a sieve to make it lose the whey for at least twelve hours. Ricotta must be sheep’s milk.
- The meat should be browned on all sides before being placed in the wine.
- The wine must be refrigerator cold.
