Sometimes it happens to me to prepare too much ragù and have a lot of boxes of it in the freezer and at a certain point I really don’t know how to use it after dressing pasta or preparing lasagne or cannelloni. Well, here is a new creation with it: the ragù meatloaf.
Time of cooking
about 8 people
What did I use
a plumcake mould, a sheet of oven paper, a silicon brush, a large bowl and a little bowl, a middle-sized pot and a little pot
Ragù : about 1 kg
Ricotta: 1/2 kg
Minced Grana Padano or Parmesan: few spoons
Minced bread: few spoons
White low-fat yoghurt: few spoons
Parsley/ Basil, minced, as required
Olive oil as required
Honey as required
For the sauce
Few spoons of ketchup
Few spoons of Worcester sauce
2 teaspoons of brown sugar
one teaspoon of apples vinegar
For the purée
Same quantity of carrots and potatoes
Milk as required
Butter as required
How did I do
I boiled together in salted water potatoes and carrots cut in pieces .
I reheated the oven at 180°C.
I minced finely the ragù. I mixed it well in the big bowl with ricotta, yoghurt, herbs, minced bread and cheese.
I put the sheet of oven paper in the mould and I oiled it with a mix of oil and honey.
I put the meatloaf in the mould and spreaded the surface as well with the mixture of oil and honey.
I baked in the oven for 20 minutes.
In the meanwhile , I dried potatoes and carrots when they were be cooked. I mashed them. I added milk and butter until I reached the consistence I desired.
I cut the shallot in thin slices and browned it in the little pot with ketchup, worcester sauce and vinegar. I lowered the fire and added sugar. I let it cook for few minutes.
I served all together and I spreaded on my dishes some fresh parsley/basil, minced.