Best 2 Ravioli Stuffed Meatloaf Recipes

Indulge in a culinary masterpiece that combines the classic comfort of meatloaf with the delightful flavors of ravioli in this extraordinary recipe. Our savory meatloaf is elevated with a surprise filling of tender ravioli, resulting in a symphony of textures and flavors that will tantalize your taste buds. Accompanying this main course are two equally enticing recipes: a rich and flavorful gravy that adds a luscious layer of umami, and a vibrant roasted vegetable medley that provides a colorful and healthy complement. Get ready to embark on a culinary journey that will leave you and your loved ones craving for more. With step-by-step instructions and a detailed ingredient list, this recipe is perfect for home cooks of all skill levels. So, prepare your aprons and let's dive into the deliciousness that awaits!

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RAVIOLI STUFFED MEATLOAF

Ravioli Stuffed Meatloaf image

So good.

Provided by barbara lentz

Categories Beef

Time 1h10m

Number Of Ingredients 10

Ingredients

2 lb ground beef
1 large egg
1 small onion finely diced
2 tsp salt
4 clove garlic minced
1/2 c bread crumbs
1/4 c milk
2 15 oz can chef boy r d ravioli
1 c marinara
3 c mozzarella cheese

Steps:

1. Preheat oven 350 degrees. Mix the first 7 ingredients together. Spray a 9 X 9 pan. Press 1/3 of the beef mixture in the bottom of the pan. Top with one can of Ravioli then 1 cup cheese. Add another 1/3 of the meat mixture and top with the other can of Ravioli and 1 cup of cheese. Top with remaining meat mixture the one cup of marinara and the remaining 1 cup of cheese. Bake for 1 hour.

STUFFED MEATLOAF

Stuffed Meatloaf image

Use prepared stuffing or follow Giada De Laurentiis' recipe for ciabatta stuffing with chestnuts and pancetta to use in this meatloaf recipe featured on Food Network.

Provided by Giada De Laurentiis Bio & Top Recipes

Categories main-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 29

Ingredients

1 small onion, grated
3 garlic cloves, minced
1/4 cup chopped fresh Italian parsley leaves
2 large eggs
1/4 cup ketchup
1 teaspoon salt
3/4 teaspoon ground black pepper
2/3 cup dried bread crumbs
1 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
8 ounces ground veal
2 cups (packed) Ciabatta Stuffing with Chestnuts and Pancetta, recipe follows, or your favorite stuffing
1/2 cup marinara sauce
3/4 cup grated provolone
6 tablespoons (3/4 stick) butter
8 ounces pancetta, cut into 1/4-inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old ciabatta bread, cut into 3/4-inch cubes
2/3 cup freshly grated Parmesan
1 cup (or more) canned low-salt chicken broth
Salt and freshly ground black pepper
2 large eggs, beaten to blend

Steps:

Preheat the oven to 350 degrees F.
Whisk the first 7 ingredients in a large bowl to blend. Stir in the Parmesan and bread crumbs. Mix in the beef, pork, and veal. Pack half of the meat mixture into a 9 by 5 by 3-inch loaf pan. Spoon the stuffing over the meat in the pan, leaving a 1-inch border around the edges. Top with the remaining meat mixture, enclosing the stuffing completely and pressing firmly. Spoon the marinara sauce over the meatloaf, then sprinkle with the provolone cheese.
Bake, uncovered, until the meat loaf is firm to the touch in the center and has pulled away from the sides of the pan, about 45 minutes. Cut crosswise into slices and serve.
Preheat oven to 350 degrees F.
Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

Tips:

Use lean ground beef: This will help to keep the meatloaf from becoming too greasy.
Use a variety of meats: Combining different types of ground meat, such as beef, pork, and veal, will give the meatloaf a more complex flavor.
Don't overmix the meatloaf mixture: Overmixing can make the meatloaf tough.
Stuff the meatloaf with your favorite fillings: Ravioli, cheese, and vegetables are all popular choices.
Bake the meatloaf in a loaf pan: This will help to keep it moist and prevent it from falling apart.
Let the meatloaf rest before slicing: This will help to keep the juices in the meatloaf and prevent it from becoming dry.

Conclusion:

Ravioli stuffed meatloaf is a delicious and easy-to-make dish that is perfect for a family meal. By following these tips, you can make a meatloaf that is moist, flavorful, and sure to please everyone at the table. So next time you're looking for a hearty and satisfying meal, give ravioli stuffed meatloaf a try!