Tender Ricotta Meatballs/Meatloaf

• 2 tbsp Olive oil
• 2 lb Meat. i use a mixture of veal, and lean ground beef
• 1 cup ricotta
• 1/2 cup grated parmesan
• 4 eggs
• 1/2 cup of tomatoe sauce of your choice
• 1 salt & pepper to taste.
• 1/2 large red or yellow onion, or one whole small onion
• 2/3 cup tomatoe paste, use to spread on the outside halfway through cooking if making meatloaf only.
• 1 large shredded or finely dice carrot
• 8 8+ cloves of garlic, depends on your liking i usually do 10.

1. Preheat oven to 350
2. Heat oil, sauteed garlic until golden, be sure not to burn.
3. Transfer to plate, and mash to render flavor while cooking.
4. .
5. Add onion, Saute until clear.
6. Add carrots cook until soft
7. In a big mixing bowl combine meats with sauteed veggies, eggs, parsley, garlic, tomatoe sauce, cheeses, and season with salt & pepper don't overwork the meat, just mix until blended.
8. Shape into meatballs, or if making meatloaf, shape into a loaf.
9. If making meatballs, and sauce place in sauce upon simmering point.
10. To bake roll into meatballs, bake for 20-30 mins.
11. Test after 20 mins.
12. For meat loaf cook until internal temp is 160, usually takes an hour.
13. If you wish to use tomatoe paste on meatloaf, coat after 30 mins.

olive oil, veal, ricotta, parmesan, eggs, your choice, salt, red, tomatoe paste, carrot

Taken from cookpad.com/us/recipes/353324-tender-ricotta-meatballsmeatloaf (may not work)