It is once again time for “Around the World in 80 Sunday’s” I love this time of the week!
I have been on a winning streak lately and it seems that I am winning many of the contests I enter! Good for me, right?
I won the wonderful cook book, Lidia’s Favorite Recipes As soon as it arrived in the mail, I sat down with a cup of tea and decided which recipe I would try first.
It was a hard decision! Every recipe in this book looks so good!
I decided to make the Meatloaf with Ricotta (Polpettone di Manzo con Ricotta)! Lidia tells us, in the cookbook, that Italians have been making meatloaf for years! I can see why, this dish is moist, cheesy and it fills your stomach and soul with the flavor of home!
Meatloaf with Ricotta
Adapted from Lidia’s Favorite recipes
Serves 8 or more
1 cup milk
3 cups day-old bread cubes from a loaf of country bread
3 pounds ground beef
3 large eggs, beaten with a pinch of salt
1 pound drained fresh ricotta (about 2 cups)
1 bunch scallions, finely chopped (about 1 cup)
1/2 grated Parmigiano-reggiano cheese
1/4 cup 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 into 1/2 inch cubes (about 2 cups)
1/4 cup extra-virgin olive oil
4 to 5 cups Tomato sauce (we did not use this)
Preheat oven to 375 degrees F.
Pour the milk over the bread cubes in a bowl, and let soak for a few minutes, until the bread is saturated. Squeeze the soft bread a handful at a time, pressing out as much milk as you can (discard the milk). Tear the bread into small shreds, and toss back into the empty bowl. Crumble the ground beef into the bowl, and add the eggs, ricotta, scallions, grated cheese, parsley, nutmeg, salt, and pepper. Fold and toss everything together and squeeze the mixture a few times between your fingers to distribute all of the ingredients. Scatter the mozzarella cubes on top, and fold and mix them through the loaf.
Brush the roasting pan with 2 Tablespoons of olive oil. Gather the meat mixture in the bowl, turn it into the pan, and shape it into a fat oval loaf the shape of a loaf of country bread. Drizzle with the remaining 2 Tablespoons olive oil. Cover the pan with foil – tent it so it doesn’t touch the meat – and bake for 45 minutes. Remove the foil and bake until the meatloaf is browned all over and cooked through, another 1 1/2 hours or so. If you use a meat thermometer, it should reach a temperature of 160 degrees. Remove the loaf from the oven and let it rest for about 10 minutes.
If you want sauce, heat it while the meat rests.
Thank you for stoppng by. I hope you will take a few minutes to look around. I look forward to seeing you again soon.