Ingredients
- 3/4 cup part skim ricotta cheese
- 1/4 cup grated Parmesan
- 2 pounds ground beef
- 1/2 cup grated onion
- 1 cup fresh bread crumbs
- 1/2 cup milk
- 2 eggs, lightly beaten
- 2 tablespoons tomato paste
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup fresh basil leaves, roughly chopped, divided
- 4 roasted red peppers, split open, patted dry, any ribs and seeds removed
- 1 cup tomato sauce
Preparation
Step 1
Preheat oven to 350° F.
In a small bowl, mix together ricotta and Parmesan cheese. Set aside.
In a large bowl, mix together ground beef, onion, bread crumbs, milk, eggs, tomato paste, garlic, salt, black pepper and 2 tablespoons basil until well combined.
Transfer two-thirds of the meat mixture into Perfect Meatloaf™ Pan. To make a well for the filling, press meat mixture into pan away from the center and up the sides.
Layer 2 split, roasted red pepper pieces, overlapping edges slightly, over meat mixture, down the middle. Spoon ricotta into center of roasted red peppers. Fold up sides of peppers over cheese mixture. Cover and seal cheese filling with remaining two split, roasted red peppers. Top with remaining meat mixture, pressing sides together to seal edges.
Pick up Perfect Meatloaf™ Pan by the sides, transfer to oven and bake 45 minutes.
Remove meatloaf from oven by sides of pan, top with remaining basil and tomato sauce, return to oven and bake 15 minutes more.
Remove Perfect Meatloaf™ Pan from oven by sides of pan to a cooling rack. Grip insert by handles and lift meatloaf from pan. Transfer to cutting board or platter and rest 15 minutes before serving.