Italian Meatloaf
Ingredients
1 small onion
4–5 cloves garlic
1/3 cup fresh parsley
2 lbs. ground beef
15 oz. whole milk ricotta cheese
1 cup Parmesan cheese
3 eggs, slightly beaten
1/2 cup Italian breadcrumbs
1 tablespoon Worcestershire sauce
1/2 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried sage
2 teaspoons Kosher salt
1/2 teaspoon fresh cracked pepper
For serving:
Spaghetti sauce
Grated Parmesan
Fresh chopped parsley
Al dente spaghetti noodles
Directions
Preheat oven to 375 degrees.
Add onion, garlic, and parsley to a food processor.
Pulse until everything is finely minced, scraping down the sides as needed.
Add mixture to a large bowl along with ground beef, ricotta, Parmesan, eggs, breadcrumbs, Worcestershire, oregano, thyme, sage, salt, and pepper.
Use hands to gently mix ingredients until just combined. Do not over mix.
Coat a loaf pan with oil and transfer meatloaf mixture to the pan.
Gently press it into the pan, using hands to smooth out the surface so it’s flat.
Place loaf pan on a rimmed baking sheet and bake for 40 minutes.
Pour off about half of the liquid from the loaf pan. Bake for another 20 minutes or until meatloaf is cooked through.
Broil meatloaf for 1-2 minutes on high if desired. Let meatloaf rest for 5-10 minutes before serving.
Serve meatloaf over al dente spaghetti noodles and top with your favorite spaghetti sauce, plenty of Parmesan cheese and fresh chopped parsley.
