- 800 g Ground Turkey
- 700 g Ricotta Cheese
- 70 g Parmesan cheese
- 2 Eggs
- 80 g Breadcrumbs
- 1 tuft of Parsley
- 1 branch Rosemary
- 200 g Thin Slices Bacon
- 30 g Butter
- to taste Nutmeg
- to taste Salt
- to taste Black Pepper
The turkey and ricotta meatloaf is a second course of tasty and delicate meat at the same time. It’s good both hot and cold and with a side of vegetables and potatoes brilliantly solves a lunch or dinner. Meatloaf is by nature a decidedly versatile dish, which can be prepared with many different ingredients: meat, fish, vegetables, cheeses or legumes in the most varied combinations.
In this recipe we offer it with minced turkey meat, ricotta (cow or sheep to taste) that makes it particularly soft and delicate and a bundle of bacon slices. For a more decisive flavor, the latter can be replaced with the same amount of speck.
To make the turkey and ricotta meatloaf, add the ground turkey meat, the ricotta cheese, the parmesan, the breadcrumbs, the lightly beaten eggs, the minced parsley, the nutmeg, the salt and the black pepper in a large bowl. Mix well until you get a homogeneous mixture.
Form the meatloaf and wrap it in the transparent film to help you shape it. Leave it to rest in the refrigerator for 10 minutes.
After this time, take back the meatloaf, remove it from the film and wrap it with the slices of bacon slightly overlapping one on top of the other.
Sprinkle with rosemary, other ground pepper and a few small pieces of butter.
Then transfer it on a baking sheet covered with parchment paper and bake it in a preheated oven at 200 ° for 1 hour.
After this time, take out the turkey and ricotta meatloaf, let it rest for at least 10 minutes and serve it cut into slices on a serving dish.