Italian Ricotta and Rosemary Meatloaf with Marinara Recipe

Italian Ricotta and Rosemary Meatloaf with Marinara Recipe

  • 2 cups DeLallo Panko Breadcrumbs
  • 1 cup whole milk
  • 1 1/2 pounds lean ground beef
  • 1 1/2 pounds ground veal
  • 3 eggs, beaten
  • 1 small onion, diced and sauteed
  • 1 (15 ounce) container whole-milk ricotta
  • 3/4 cup DeLallo Grated Parmesan
  • 1/4 cup chopped flat-leaf Italian parsley
  • 2 tablespoons fresh chopped rosemary
  • 1 tablespoon DeLallo Natural Fine Sea Salt
  • Black ground pepper
  • 1/2 pound shredded provolone cheese
  • 1/4 cup DeLallo Extra Virgin Olive Oil
  • 5 cups DeLallo Pomodoro Fresco Marinara Pasta Sauce
  1. Preheat oven to 375 degrees F.
  2. In a large bowl, allow breadcrumbs to soak in milk until moist. Next, crumble beef and veal into bowl. Combine with eggs, onion, ricotta, Parmesan, parsley, rosemary salt and a pinch of ground pepper. Carefully mix until each ingredient is incorporated. Fold in shredded provolone last.
  3. Brush a large baking pan with 2 tablespoons of extra virgin olive oil. Form multiple loaves or one large loaf from meat mixture. Arrange on pan and drizzle loaves with remaining olive oil.
  4. Cover and bake for 45 minutes. Uncover and continue baking until meatloaf is completely cooked through, about 1 hour and 30 minutes.
  5. Remove pan from oven and allow the loaf to rest for 10 minutes or more. As the meat is resting, heat Marinara in a saucepan until warm.
  6. Serve meatloaf generously topped with Marinara (and an extra sprinkle of Parmesan or shredded provolone, if desired.)
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