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Italian Ricotta and Rosemary Meatloaf with Marinara

Italian Ricotta and Rosemary Meatloaf with Marinara Recipe

  • 2 cups DeLallo Panko Breadcrumbs
  • 1 cup whole milk
  • 1 1/2 pounds lean ground beef
  • 1 1/2 pounds ground veal
  • 3 eggs, beaten
  • 1 small onion, diced and sauteed
  • 1 (15 ounce) container whole-milk ricotta
  • 3/4 cup DeLallo Grated Parmesan
  • 1/4 cup chopped flat-leaf Italian parsley
  • 2 tablespoons fresh chopped rosemary
  • 1 tablespoon DeLallo Natural Fine Sea Salt
  • Black ground pepper
  • 1/2 pound shredded provolone cheese
  • 1/4 cup DeLallo Extra Virgin Olive Oil
  • 5 cups DeLallo Pomodoro Fresco Marinara Pasta Sauce
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 800
Total Fat 46.8g
Saturated Fat 18.7g
Cholesterol 242mg
Sodium 2040mg
Total Carbohydrate 36g
Dietary Fiber 3.8g
Sugars 2.2g
Protein 55.5g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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