Polpetonne alla Ricotta (Meatloaf with Ricotta)
Polpettone alla Ricotta is the Italian version of meatloaf made with ricotta, resulting in a delectably tender loaf with a crisp & golden crust. Serve family style nestled in a pot of simmering tomato sauce.
Servings: 0
Ingredients
- 1 cup whole milk
- 3 cups day-old rustic bread cubes (approx. 1-inch) ex. ciabatta bread
- 3 lbs freshly ground beef
- 3 large eggs, beaten with a pinch of salt
- 2 cups fresh ricotta, drained
- 1 cup scallions, finely chopped
- 1/2 cup Parmigiano-Reggiano, grated
- 1/2 tsp nutmeg, ground
- 1 tbsp sea salt
- ground black pepper to taste
- 4 tbsp extra-virgin olive oil, divided
- 1/2 cup fine Italian bread crumbs plus more if needed
- 1/4 cup dry white wine ex. Sauvignon Blanc
- 5 cups tomato sauce, homemade or quality store-bought
Instructions
- NOTE: If using homemade sauce, it is convenient to have the sauce prepared in advance.
- Preheat the oven to 400° F
- In a large bowl, pour the milk over the bread cubes and let them soak until the bread is saturated, about 5 minutes. Squeeze the soft bread, a little at a time, pressing out as much of the milk as possible, discard the milk. Tear the bread into small pieces and add it back to the bowl.
- Crumble the ground beef into the same bowl. Add the eggs, ricotta, scallions, grated cheese, nutmeg, and salt and pepper. Gently fold to incorporate all the ingredients together. Using clean hands, squeeze the mixture between your fingers to distribute all the ingredients evenly.
- Brush a roasting pan or baking dish with only 2 tablespoons of olive oil. Add the meat mixture to the pan and shape it into a loaf (the shape should be similar to a rustic loaf of bread). Lightly sprinkle the breadcrumbs on the top of the loaf, patting them in, while trying not to get too much in the pan - alternatively, add the meat to a work surface to shape it and add the breadcrumbs, then use two large spatulas to carefully transfer the meat to the oiled roasting pan.
- Drizzle the loaf with the remaining 2 tablespoons of oil. Add the wine to the baking dish, pouring it around the loaf. Bake 1 hour and 15 minutes, basting the meat twice: 20 minutes into the baking time and once more during the last 10 minutes, until a nice golden color develops and a crust forms on top. The internal temperature of the meatloaf when done should read at least 160 F. Note during cooking that the meatloaf will render some fat into the pan.
- In the meantime, heat the tomato sauce in a large skillet or medium Dutch oven, one large enough to nestle the meatloaf in later, and keep it at a low simmer until ready.
- Transfer the meatloaf to a cutting board to rest for 10 minutes before serving.
- Serve family style by adding the meatloaf to the sauce. Garnish with a drizzle of quality extra virgin olive oil and more Parmigiano, if desired. Be sure to scoop up some sauce when serving.
Notes
This meatloaf pairs well with hearty sauteed or braised greens.