Meatloaf Stuffed with Herbed Ricotta Cheese


Suzanne Podhaizer, the Food Writer for Seven Days and Seven Nights, volunteered to contribute some of her recipes to the Good Eats newsletter. This is the first we've been able to include, but we look forward to more of her inspired creations later in the share.

1 pound ground beef
1 pound pastured veal
1 medium onion, minced
a few cloves garlic, minced
Breadcrumbs
2 eggs
2 cups ricotta
Seasonal herbs, chopped
Salt and pepper to taste
Nutmeg, optional

Preheat the oven to 350 degrees.
For the meatloaf: In a large bowl, mix the beef and veal with the minced onions and garlic. Add an egg (my favorite part is blending in the egg with my hands) and some breadcrumbs. Season to taste with salt and pepper.

For the filling:
Blend the ricotta with the remaining egg and any herbs you desire. Season to taste with salt and pepper, and a sprinkling of nutmeg, if desired.

Putting it together: We used an oval, 2 1/2 quart Le Creuset oven for this, but it could be adapted to numerous kinds of vessels. Place about two-thirds of the meat mixture into your baking dish. Spread the meat across the bottom of the dish and build up a thick layer around the sides, creating a space for the ricotta mixture. Add the ricotta. Place the remaining meat on top, covering the ricotta completely. Bake for around an hour, until the top has browned and feels like a well-done hamburger when you press on it gently (it won't give much). Enjoy with a nice salad, or maybe with some grilled pac choi.

Variation: For extra flavor, try glazing the top of the meatloaf with some homemade ketchup, or some other sort of tomato product prior to baking.

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