Ricotta and parmesan meatloaf

This recipe transforms the traditional meatloaf into a sophisticated dish by incorporating ricotta and parmesan for added richness. Typically, old-school meatloaf is served tableside and sliced to serve each guest, this version pan-fries slices of the meatloaf, giving it increased flavour, crispness and visual appeal.

• serves

  8

• prep

  10 minutes

• cook

  1:15 hour

• difficulty

  Easy

Stream free On Demand

Soul Plates

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

Ingredients

• 1 cup panko breadcrumbs
• ½ cup milk
• 500 g beef mince
• 500 g pork mince
• 375 g ricotta
• 1 cup grated parmesan, plus extra to serve
• 1 brown onion, grated
• 4 garlic cloves, finely chopped
• ¼ cup finely chopped parsley
• ¼ cup finely chopped basil
• 1 tsp salt
• Black pepper, to season
• 2 eggs
• Olive oil, for drizzling

For the sugo

• 700 ml passata
• 50 g butter
• 1 brown onion, grated
• 2 garlic cloves, finely chopped
• ¼ cup torn basil leaves
• Salt and black pepper

Resting time: 30 minutes

Chilling time: overnight

Instructions

1. Preheat the oven to 180˚C (fan-forced). In a large bowl, combine the breadcrumbs and milk and stir to combine. Add the beef and pork mince, ricotta, parmesan, onion, garlic, herbs, salt, a generous pinch of pepper and eggs to the bowl and mix well to combine.
   
2. Pack the meatloaf filling into a non-stick 1.2 litre loaf tin, mounding it up over the top (there will be too much filling to fit into the tin). Place a piece of baking paper on top and cover with foil. Place the loaf tin in a baking tray to catch any leakage and bake the meatloaf for 75 minutes, or until it measures 65˚C internally. Remove from the oven and stand for at least 30 minutes, then refrigerate overnight if you can.
   
3. To make the tomato sugo, combine the ingredients in a small saucepan and bring to a simmer. Simmer, covered for 15 minutes, then stand for a further 10 minutes. Heat a medium frying pan over medium heat. Slice the meatloaf into 2 cm slices. Add a drizzle of olive oil to the pan and fry the meatloaf slices for 1-2 minutes on each side, or until browned and crisp. Serve the meatloaf slices with the tomato sugo and sprinkle with extra parmesan.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Soul Plates

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG