Skillet Ricotta Mini-Meatloaves

Individual meat loaves make this family favorite super accessible for a weeknight dinner. The meat mixture also makes excellent meatballs. The unusual ingredient here is the ricotta. Italians love their ricotta, and, added to this recipe, it makes the meat loaves tender and moist. With the mushrooms, this is a great meal, but adding some mashed potatoes would be comfort food perfection. Or feel free to add other of your favorite vegetables – onion, celery, carrots, zucchini, or even peas. Buon Gusto! #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #FromLidiasTableToYours #LidiasOliveOil

Recipe – https://lidiasitaly.com/recipes/skillet-ricotta-mini-meat-loaves/

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Skillet ricotta meatloaves who doesn’t love meatloaf but meatloaf you know it’s a big meatloaf it takes some time here we’re going to make some small meatloaves in a sauce and it’s easy and it’s quick so what I have here is pork and beef 50/50 now we’re going to flavor the meatloaf I’m going to put in some ricotas some scallion the green part is also very good I use it as much as I can I go all the way to the end let’s put that right in now to bind it all we’ll put an egg okay just twist the egg I’ll put the milk right in here and add that then the ricotta Grandma used to love Ricotta and so when I made meatloaf there was always ricotta in there it makes it softer and delicious some grated cheese breadcrumbs parsley let me put some salt we have the seasoning in the eggs the ricotta now for the nutmeg nutmeg is great for stuffings it has an intense flavor it brings a lot of flavor so not too much in Italians we love it in the stuffing of our raviolis and in this peton as we call it in Italian it’s really good all right everything is in there let’s mix up a little bit okay now I’m going to dive in because this needs a good mix looks like it’s thoroughly mixed now let’s shape this little meatloaves little flour I will make four so let’s kind of divide rough divide and then we go and make the petoni one portion each that’s a healthy portion but if you’re hungry absolutely L slightly flour just like that okay there’s one [Music] two just lightly flower them okay okay so we’re all set I’ll let them rest a little bit wash my hands and then we’ll proceed to make the sauce welcome to my library I’m here I’m reading watching your photos your videos your questions and I’m happy to answer them here I have an email from Franchesca your show brings me back to my childhood the memories of my mother and grandmother cooking and the wonderful Aromas throughout the house so the question is how do you know that garlic is fresh and what is the proper way to store it so it lasts longer well the first thing is the touch so a nice firm garlic head will indicate that this is a fresh garlic and as far as storing it the whole head that is the way I store garlic is in a cool place in a refrigerator in a plastic wrap first and then in a container gra Francesca I have the meat Loa frying getting the flour fried and just kind of pull them together and we’re going to make the sauce right in here with the mushrooms and some marinada that I have mushrooms just sliced Champion mushrooms you can use any mushrooms that you have let’s flip this little meat lo oh they look nice so be gentle when you flip them over because the rotta and all of that they need to sort of gel all together so let’s rest them out here while we begin with the sauce and the sauce you make right in here we’ll put the mushrooms right in there we’ll season the mushrooms with a little bit of salt I like mushrooms and I think this is really a a great addendum to the mini meat but you know if you don’t like mushrooms you can put peas why not but you need to put the peas a little later especially if you use frozen peas you defrost them and they’re almost cooked so you put them at the end so here I have the marinada sauce let me put all of it in here I will rinse with some water because we put it in the oven and the meatloaves need to cook thoroughly you need a little bit of extra liquid so let’s get the meatloaves back into the sauce okay you want to bring this back to a boil let’s put some basil I’ll put a whole little brancher basil and then I’ll take it out because it gives all the flavor to the sauce so let’s cover it and let it perk away for another 15 minutes on the stove tub then in a 400° oven another 15 20 minutes and you got dinner ready so here I have an email it’s from Tom and Kathy every month we have a lydian night with our friends Mark and Sharon we each make one of your recipes and the guys are in charge of a pares h sounds good Tom and I recently made your turkey meatloaf with mushroom sauce and here is the picture thank for the inspiration Tom and Cassie so here is the picture H looks good and that sounds like a great idea you know I do get emails where there’s a gathering whatever and everybody makes one of my recipes and then they gather together with some good wine and it’s a Lydia party and I just love that I am not invited but my flavors are and I love that now let’s go on to the next email here and it looks like Mark and Sharon sent their own photos from Lydia night the simple chicken parmesana and here it is plated continue Lydia partying thank you very much for inviting my flavors to your party all right dinner’s ready I always tell you out of the oven the handle is hot cover it so nobody grabs it first of all let me get a little plate for Lydia here let’s get your dish here I know you’re waiting I know you’re waiting all right so first let’s pick up one of the meat loaves I think one is enough per person and let’s do the mushroom and the sauce okay I’m going to steal a little corner here nobody will ever know the difference okay let me put a little bit of sauce that’s for Lydia to decorate I will put a little basil to sort of bring back the flavor of the basil in there I think that is perfect and here is my gift to you my gift to the family ooh it’s hot okay let’s leave this here still because it’s hot I chose as far as wine a chileo Chile is cherry and in Mara which is part of Tuscany they make a lot of this wine Chile Jolo and so I thought that with this dish that would go really good so let me taste M Theo it is delicious it is tender it is good and I’ll take a little sip of the chilolo and I’m going to invite you because I have enough and I know you’re not going to go right and cook it right now so come and join me and as I say always [Music]