I dedicate this recipe to my forever friend Paola Faoro. She recently relocated to the other side of the Atlantic Ocean with her husband. Before leaving they stayed with us for a while and one of the nights I prepared Ricotta Meatloaf for them. While I was doing it Paola kept taking the pictures you’ll see throughout the recipe.
Start by bringing out, measuring and preparing all ingredients.
Ingredients needed for 8 people:
- 500 g mince veal
- 300 g chicken breast (preferably diced)
- 100 g ricotta
- 90 g ham
- 1 courgette
- 2 eggs
- 2 slices of bread
- parmesan cheese
- 4 green cardamom pods
- salt & pepper
- olive oil
- cider vinegar
Kitchenware I use:
- mortar and pestle
- small pan
- food processor
Open the green cardamom pods, remove the seeds, put in the mortar and grind to a fine powder with the pestle. Reserve.
Slice the courgette transversely (crosswise) – slices approximately 1cm thick – and then cut in small dice. Bring the pan with water to boil and blanch the courgette for 1 minute. Remove from the heat, with the colander remove the water – leave to one side.
Dice the ham and leave to one side.
Add milk – enough to soak well – to the bread slices. Leave until necessary.
Use the food processor to mince the chicken and then transfer it to a bowl.
Add the mince veal to the chicken and mix.
Squeeze the bread very well, add to the meat mixture and mix.
and mix very well 🙂
Now you’re all set to prepare the roll!!!
Prepare a rectangular sheet of foil, grease it with a little of olive oil and extend the meat mixture on the top of it leaving some space from the edges :
When the time is up remove the baking tray from the oven and turn it off. Open the foil and put the tray back in the oven for 5 minutes – this will give a bit of colour to the meat. Remove the tray from the oven again and discard all the water released over cooking:
Plate the rocket with the meatloaf on the top:
Most importantly… ENJOY 😉
You can prepare the meatloaf one day in advance and serve it either warm or cold.