Name: Turkey Ricotta Meatloaf
Yield: 6
Cuisine: Italian
Ingredients: Ground Turkey: 800 g; Ricotta Cheese: 700 g; Parmesan cheese: 70 g; Eggs: 2; Breadcrumbs: 80 g; Parsley: 1 tuft of; Rosemary: 1 branch; Bacon: 200 g Thin Slices; Butter: 30 g; Nutmeg: to taste; Salt: to taste; Black Pepper: to taste

Vahevahe
2,951 Ngaahi fakakaukau
Hange ko e 2

Ngaahi me'a

Liliu 'a e Servings:

	800 l Pipi kelekele
	700 l Ricotta siisi
	70 l Parmesan siisi
	2 Fua'imoa
	80 l Momoʻi meʻakai
	1 faingofua ʻo e Parsley
	1 branch Losemalia
	200 g Thin Slices Konga pekani
	30 l Pata
	ke nau 'ahi'ahi'i Nutmeg
	ke nau 'ahi'ahi'i Soleki
	ke nau 'ahi'ahi'i Pepa 'uli'uli

Faka'ilonga'i 'a e founga ko 'eni

'Oku fie ma'u ke hu ki loto pe lesisita ki he me'a faka'ilonga tohi/manako fiemalie ko 'eni.

Cuisine:

'Itali

85
'Oku hoko 'a e 6
Faingofua

Ngaahi me'a

800 l Pipi kelekele
700 l Ricotta siisi
70 l Parmesan siisi
2 Fua'imoa
80 l Momoʻi meʻakai
1 faingofua ʻo e Parsley
1 branch Losemalia
200 g Thin Slices Konga pekani
30 l Pata
ke nau 'ahi'ahi'i Nutmeg
ke nau 'ahi'ahi'i Soleki
ke nau 'ahi'ahi'i Pepa 'uli'uli

Ngaahi fakahinohino

Ko ha hala hono ua 'o e fanga ki'i me'akai ifo mo pelepelengesi 'a e e meatloaf Toake mo e ricotta 'i he taimi tatau pe. 'Oku ’ s lelei hot mo mokosia pea mo e ha tafa'aki 'e taha 'o e pateta mo e vesitapolo teke'i veteki ha ma'u me'atokoni ho'ata pe ma'u me'atokoni efiafi. Ko e meatloaf 'e he natula ha ipu fulufulu'isipi tonu, 'a ia 'e lava ke teuteu'i 'aki ha ngaahi me'a kehekehe lahi: kakano'i manu, ika, vesitapolo, cheeses pe lekiume 'i he kautaha fufuu kehekehe lahi taha.
'I he founga ko 'eni 'oku mau 'oatu ia mo ha kakano'i manu Toake minced, ricotta (pulu pe ko e fanga sipi ke nau 'ahi'ahi'i) 'Oku ne ngaohi ia tautautefito ki he molu mo pelepelengesi mo ha ha'inga 'a e konga ma konga pekani. Ki ha ifo ange fili pau, 'e lava ke fetongi 'a e kimui ni 'aki e lahi tatau 'o e konga si'isi'i.

Ngaahi sitepu

1 Fai 'e	To make the turkey and ricotta meatloaf, add the ground turkey meat, the ricotta cheese, the parmesan, the breadcrumbs, the lightly beaten eggs, the minced parsley, he nutmeg, the salt and the black pepper in a large bowl. Mix well until you get a homogeneous mixture.
2 Fai 'e 10	Form the meatloaf and wrap it in the transparent film to help you shape it. Leave it to rest in the refrigerator for 10 miniti 'e.
3 Fai 'e	Hili e taimi ko 'eni, take back the meatloaf, remove it from the film and wrap it with the slices of bacon slightly overlapping one on top of the other.
4 Fai 'e	Sprinkle with rosemary, other ground pepper and a few small pieces of butter.
5 Fai 'e 60	Then transfer it on a baking sheet covered with parchment paper and bake it in a preheated oven at 200 ° ma'a e 1 houa ʻe.
6 Fai 'e	Hili e taimi ko 'eni, take out the turkey and ricotta meatloaf, let it rest for at least 10 minutes and serve it cut into slices on a serving dish.