Italian Meatloaf with Ricotta Cheese

5 from 10 votes

Italian Meatloaf with Ricotta Cheese

This Italian meatloaf with ricotta cheese (Polpettone alla Ricotta) is juicy, tender and delicious. It is the ultimate comfort food that’s perfect for family dinner.

Prep Time10

Cook Time1 10

Course: Beef recipes, Meatloaf Recipes

Cuisine: American, Italian

Keyword: italian meatloaf with ricotta cheese, meatloaf recipe, ricotta meatloaf

Servings:

Author: Tatiana

Equipment

Ingredients

For The Meatloaf

1 medium onion quartered
5 garlic cloves
⅓ cup fresh parsley
2 lbs ground beef
2 large eggs lightly beaten
15 ounces whole milk ricotta cheese
½ cup milk optional, if ricotta is thick/dry
1 cup freshly grated Parmesan cheese
½ cup Italian breadcrumbs
1 tablespoon Worcestershire sauce
1½ teaspoons Italian seasoning
1 teaspoon dried oregano
2 teaspoons salt or to taste
½ teaspoon black pepper

For the Glaze:

½ cup marinara sauce
1 teaspoon onion powder
½ teaspoon Italian seasoning

Instructions

Preheat oven to 375°F. Line a baking sheet (or rack) with parchment paper.
Prep aromatics: Pulse onion, garlic, and parsley in a food processor until finely minced.
Mix: In a large bowl, combine ground beef, eggs, ricotta, Parmesan, breadcrumbs, Worcestershire sauce, Italian seasoning, oregano, salt, and pepper. Add the onion mixture and mix gently just until combined.
Shape: Form into a loaf (about 9x5 inches) and place on prepared baking sheet or rack.
Bake: Bake for 50 minutes.
Glaze: Mix marinara, onion powder, and Italian seasoning. Spread over meatloaf.
Finish: Return to oven and bake 15 minutes more, until internal temperature reaches 160°F.
Rest & serve: Let rest 10 minutes, slice, and serve with extra marinara, Parmesan, and parsley if desired.

Notes

Don’t overmix: Mix just until combined to keep the meatloaf tender, not dense.
Use whole milk ricotta: It adds moisture and richness. If your ricotta is thick, add a splash of milk to loosen it.
Finely mince aromatics: Make sure the onion, garlic, and parsley are very finely chopped so they blend smoothly into the meat.
Shape evenly: Form a uniform loaf so it cooks evenly and doesn’t dry out on the edges.
Check doneness: Use a thermometer — the center should reach 160°F for perfectly cooked meatloaf.
Let it rest: Resting for 10 minutes helps the juices redistribute and makes slicing easier.
Make ahead friendly: You can assemble the meatloaf ahead and refrigerate until ready to bake.

Nutrition