Turkey meatloaf with ricotta cheese and thyme
This fantastic and light meatloaf is done very very easily.
Here what you need:
1kg minced turkey meat, 1 egg, 300 grams (1 generous cup) ricotta cheese, 4 tablespoons grated Parmesan cheese, 15 grams (2 tbsp) fresh thyme, 200 grams of cooked ham slices, 3 tablespoons of extra virgin olive oil, 1 / 2 (2 cups) liter of broth, 1 cup of dry white wine, garlic, salt and pepper if you like, kitchen twine. A handful of arugula to serve.
Put in a large bowl the meat, egg, cottage cheese, grated Parmesan cheese, thyme leaves and salt to taste.
Mix well and then knead with your hands until the mixture is smooth.
Arrange on a plank cooking half of the ham slices overlapping slightly.
Put the dough on top of the slices of meatloaf, giving it the shape of a large cylinder.
Wrap the meatloaf with ham also using the remaining slices.
In a pan put the extra virgin oil and the meatloaf.
Once the oil is heated, add the wine and let it evaporate, then aggingete all the broth and put the lid on, and cook over very low heat, taking care, however that the stock bubble slightly.
Cook for about 30 minutes at which point the meatloaf should have hardened, so you can shoot it.
Continue cooking for another 30 minutes, then remove the lid and contnuate cooking until the liquid is almost completely evaporated, leaving only a delicious sauce.
Turn off the heat, let stand ten minutes, sliced and served on a bed of arugula on each slice by adding a bit ‘of the sauce.
It is a very interesting recipe. A new twist, for me, on meatloaf.
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Here the difference is using the ricotta cheese to make it soft! If ever you will try it, I look forward your feedback