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Italian Ricotta and Rosemary Meatloaf with Marinara

This recipe creates a flavorful Italian meatloaf featuring a blend of ground beef and veal, enriched with ricotta cheese, panko breadcrumbs, fresh rosemary, and Parmesan. Baked until tender and topped with melted provolone, it's served classically with warm marinara sauce for a hearty main course.
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Total Time 2 hours 35 minutes
Course lunch/dinner
Cuisine Italian
Servings 8 people
Calories 6899 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Loaf Pan Standard size (e.g., 9x5 inch)
  • 1 skillet For sauteing onion
  • 1 Saucepan For heating marinara

Ingredients
  

Main

  • 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

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a skillet, heat olive oil over medium heat and saute the diced onion until softened and translucent, about 5-7 minutes. Let cool slightly.
  • In a large mixing bowl, combine the panko breadcrumbs and milk and let stand for a few minutes until the breadcrumbs have absorbed the milk.
  • Add the ground beef, ground veal, beaten eggs, cooled sauteed onion, ricotta cheese, Parmesan cheese, chopped parsley, chopped rosemary, sea salt, and black pepper to the bowl with the breadcrumb mixture.
  • Gently mix all ingredients together by hand until just combined. Be careful not to overmix, as this can result in a tough meatloaf.
  • Transfer the mixture to a loaf pan, pressing it down lightly, or form it into a loaf shape in a baking dish.
  • Bake for 60-75 minutes, or until the internal temperature reaches 160°F (71°C) and the meatloaf is cooked through.
  • During the last 10 minutes of baking, top the meatloaf with shredded provolone cheese and return to the oven until melted and bubbly.
  • While the meatloaf is resting, gently heat the marinara sauce in a saucepan over medium heat.
  • Let the meatloaf rest for 10-15 minutes before slicing. Serve slices with warm marinara sauce.

Notes

1. Use whole milk ricotta and avoid overmixing the meat mixture to ensure a moist and tender meatloaf.
2. Sauteing the diced onion before adding it to the mix softens it and enhances its flavor, distributing it more evenly throughout the meatloaf.
3. Fresh herbs like rosemary and parsley are crucial here; dried herbs won't provide the same vibrant flavor.
4. Allowing the meatloaf to rest for 10-15 minutes after baking before slicing is essential. This allows the juices to redistribute, preventing a dry texture.