ricotta & gruyère meatloaf
I know meatloaf isn't exactly the sexiest thing you can make for dinner. But stay with me.
This one has no breadcrumbs, no complicated ingredient list and, most importantly, no resemblance to the dry brick of meat you may remember from childhood. Ricotta keeps it ridiculously moist, Parmesan gives it flavor, and Gruyère melts into little pockets throughout.
ricotta & gruyère meatloaf
Rated 5.0 stars by 1 users
Category
entrees
Cuisine
american
Servings
6-8
Prep Time
20 minutes
Cook Time
1 hour
Calories
380
🧀 This Is Not Your Mother's Meatloaf
No breadcrumbs. No mystery ingredients. Just juicy beef, ricotta, Parmesan, Gruyère and a handful of things you probably already have in the kitchen.
It's cheesy, ridiculously moist and easy enough for a Tuesday night.
Meatloaf, I owe you an apology.
Ingredients
- 2 pounds ground beef
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1 small red onion, finely diced
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½ green bell pepper, finely diced
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3 garlic cloves, minced
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2 large eggs
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½ cup whole-milk ricotta
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½ cup finely grated Parmesan
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½ cup shredded Gruyère
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2 tablespoons tomato paste
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1 tablespoon tamari
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2 tablespoons chopped fresh parsley
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2 tablespoons chopped fresh basil
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1 teaspoon fresh thyme leaves, or ½ teaspoon dried
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½ teaspoon dried oregano
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1 teaspoon smoked or regular paprika
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½ teaspoon garlic powder
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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Olive oil or butter for sautéing
- 2 tablespoons tomato paste
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1 teaspoon tamari
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1 tablespoon water
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¼ teaspoon paprika
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¼ teaspoon garlic powder
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2 tablespoons shredded Gruyère, optional
For the Top
Directions
- Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Cook the vegetables. Heat a little olive oil or butter in a skillet over medium heat. Add the red onion and green pepper and sauté for about 6–8 minutes, until softened and beginning to brown. Add the garlic and cook for another 30 seconds. Remove from the heat and let cool for several minutes.
- Make the flavor base. In a large bowl, whisk together the eggs, ricotta, Parmesan, tomato paste, tamari, parsley, basil, thyme, oregano, paprika, garlic powder, salt and pepper.
Stir in the cooled onion, pepper and garlic.
- Add the beef and Gruyère. Gently mix everything together with your hands until just combined. Don't knead or aggressively mix it—the less you work the beef, the more tender your meatloaf will be.
- Shape it. Transfer the mixture to the prepared baking sheet and gently form it into a loaf roughly 9 x 5 inches. Don't pack it tightly.
- Make the topping. Stir together the tomato paste, tamari, water, paprika and garlic powder. Spread it in a thin layer over the meatloaf.
- Bake for 45 minutes. If you'd like a cheesy top, sprinkle with the additional Gruyère now.
- Return to the oven for another 10–20 minutes, until the center reaches 160°F. If you want the Gruyère browned and bubbly, broil it very briefly at the end.
- Rest for 10 minutes before slicing. This is important with a breadcrumb-free meatloaf—it gives everything time to firm up and keeps the juices in the meat instead of on your cutting board.
Recipe Note
💡 Savvy Tip
The secret to a juicy breadcrumb-free meatloaf is not adding more stuff—it's keeping moisture under control. If your ricotta is watery, drain it first, and cook the onion and pepper until they're soft and most of their liquid has evaporated.
Make It Even Better
Want that Gruyère moment people notice? Save a small handful from the ½ cup and scatter it over the meatloaf during the last 10 minutes of baking. Let it get melted and a little golden on top.
Nutrition
Calories 380, Carbs 4 grams (2%), Protein 26 grams (79%), Fat 31 grams (72%), Fiber 1 grams (5%), Sugar 2 grams, Sodium 1088 milligrams (47%)