Humphrey’s Italian Meatloaf Recipe

"This took me a few years to develop. It really came together when I was reading a classic recipe for ham loaf and it occurred to me that my meatloaf would benefit from ham in it. In all modesty, this is very, very good. It’s best to let the sourdough bread sit out and get a little stale or lightly toast it. Don’t skip the anchovy paste (it doesn’t make it fishy) You can also mince anchovies into a paste. Use only whole milk ricotta."

Step by Step Method

Step 1

*For Meatloaf* Preheat oven to 350°F.

Step 2

Saute onion in oil and a little kosher salt over medium-low heat, stirring often, until soft and sweet, about 20 minutes. Let the onion break down until very soft and light brown.

Step 3

In a large bowl, combine the onion with the next 7 ingredients, ground beef through bread crumbs, and mix together.

Step 4

In a smaller bowl, combine anchovy paste, ricotta cheese, egg, crushed garlic, and all the seasonings and mix well.

Step 5

Using gloved hands, combine the meat mixture with the ricotta mixture until thoroughly combined.

Step 6

Form into a large loaf shape about 2 1/2 to 3 inches high on a foil-lined baking sheet. Don’t make it too high or it won’t cook through.

Step 7

*For Glaze* Put all ingredients into a small saucepan.

Step 8

Heat and whisk over low heat until it reaches a simmer and the sugar is dissolved. Allow it to cool down a bit.

Step 9

Spread 1/2 the sauce over the top and sides of the meatloaf, save the other half for serving.

Step 10

*For Baking* Bake for about 75 to 80 minutes at 350°F or until internal temperature reaches 135°F to 140°F. Do not overcook. It will continue to cook as it rests.