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Sliced meatloaf served on a plate with a side salad and potatoes.

Italian Ricotta & Rosemary Meatloaf with Marinara

This classic American entrée gets a boost from tasty Italian ingredients. Our Italian Meatloaf recipe features creamy ricotta (the secret to its moist texture!) and fragrant rosemary, topped with a summery tomato flavor thanks to our Pomodoro Fresco Marinara. Serve it up with fresh greens and roasted fingerling potatoes for a meal sure to satisfy the heartiest of appetites!

INGREDIENTS

DIRECTIONS

  1. Preheat oven to 375˚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, bruschetta, 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 olive oil. Form multiple loaves or one large loaf from meat mixture. Arrange on pan and drizzle loaves with remaining olive oil. Cover and bake for 45 minutes. Uncover and continue baking until meatloaf is completely cooked through, about 1 hour and 30 minutes.
  4. 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.
  5. Serve meatloaf generously topped with marinara (and an extra sprinkle of Parmesan or shredded provolone, if desired.)

Italian Ricotta & Rosemary Meatloaf with Marinara

This classic American entrée gets a boost from tasty Italian ingredients. Our Italian Meatloaf recipe features creamy ricotta (the secret to its moist texture!) and fragrant rosemary, topped with a summery tomato flavor thanks to our Pomodoro Fresco Marinara. Serve it up with fresh greens and roasted fingerling potatoes for a meal sure to satisfy the heartiest of appetites!