Tag Archive: Meatloaf with Ricotta


2 lb. ground chicken (from Fresh Market Tuesday Sale of course!)

2 lb. ground chuck (also from Fresh Market Tuesday Sale of course!)

1 lb. ground pork (Fresh Market)

1 container Tofutti Dairy Free Ricotta

1/2 c. sweet pickle relish

2 Tbsp. steak seasoning

1 Tbsp. coarse salt

2 Tbsp. pesto

2 Tbsp. chopped chives

1/2 c. oats

Olive oil blend

Combine all ingredients.  Shape into large football shaped loaf.

You can cover and freeze for future use, which is what I did.

Before baking, spread thin layer of olive oil blend over top of loaf.

Bake at 375 F for 1 1/2 hours.  Reduce heat to 325 and cook until internal temperature is 165F.

This recipe came about because of the meat sale at Fresh Market.  I love ricotta in my meatloaf ever since Lidia’s Italy introduced me to it. I usually add in egg, but was out of eggs.   My daughter and I are staying away from dairy and gluten right now.

Somehow the combination of the ricotta and the fresh meats made this the most delicious meatloaf ever.  You could easily use real ricotta or cottage cheese if you’re eating dairy.

If you freeze the meatloaf, it will take at least a day, maybe as much as 2 to defrost in the fridge.

I cooked fresh mushrooms in Irish butter and served that over the meatloaf.  I was afraid it would be dry.  It was the moistest meatloaf I’ve ever made.

Easter Meatloaf

Easter Meatloaf

We celebrated Easter tonight, since my daughter and her husband have two other sets of grandparents to visit on Easter Sunday.

I cooked a spiral sliced ham that I glazed with a combination of honey, mustard, and orange marmalade. It was delicious.

I wanted to be sure to have some leftover ham so that I could make a ham and bean stew later this week. There was a sale on ground pork and ground chicken, so I decided to make a meatloaf as well.

I used part of the meatloaf mixture to stuff some shells (and freeze them) for a future night’s dinner.
The remainder made a healthy size meatloaf.
4 lb. ground pork
2 lb. ground chicken
2 eggs
32 oz. ricotta
1/4 c. pesto
1/4 c. pickle relish
2 Tbsp. olive tapenade
2 Tbsp. artichoke bruschetta
1/2 c. cornflake crumbs.

Combine meats until evenly blended. Mix remaining ingredients except crumbs. Pour over meat and incorporate in.

Sprinkle with crumbs and combine. The only way to really do this is with your hands.
Drizzle meatloaf with olive oil.
Cover with foil and bake 325 for 45 minutes.

Remove foil and bake an additional 1 hour and 15 minutes.

Mix 1/2 c. ketchup, 1 Tbsp. vinegar, 2 Tbsp. sugar. Brush across top of meatloaf and return to oven for 15 minutes at 375 F.
The kids loved this. Their favorite so far, probably because of the quality of the meats. We had slaw, stir fry veggies, and mac and cheese with the meatloaf and ham.


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