Anna’s Italian Meatloaf with Ricotta

September 29, 2022

My Dad was a huge one for meatloaf. Loved it for dinner and for lunch the next day in a sandwich or with some salad. Anna’s meatloaf is just wow. Super tasty and really juicy. She told me it was because of the Ricotta. A win for me.

When I took my first mouthful all I could think was “OMG my Dad would have loved this!!” Simply yum. Thank you AGAIN Anna.

This recipe is taken from Anna Van Dyken’s Book #2 – How I’ve Kept The Weight Off – Page 136.  Fantastic Book with amazing recipes

Oh, If you looking for the full recipe – you’ll have to buy the book 🙂 

Look through Anna’s website. She has some amazing recipes.

Amazing really, when I created Anna’s site, I used to look at her recipes and say YUM but never did I think I would be cooking them, let alone converting them to Thermomix. Once again – my Thermomix had to come into it and this is super super easy this way.

Anna inspired me to cook and encouraged me to buy a Thermomix but ONLY if I was going to cook. Look at me now.

Cheese and Bacon Rolls - Plain

Dinner with Anna’s amazing mashed potatoes

Cheese and Bacon Rolls - Plain

Lunch the next day

Italian Meatloaf with Ricotta

WW Points5
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Servings 6


  • white bread
  • lean pork mince
  • eggs
  • reduced-fat fresh ricotta
  • red onion
  • grated parmesan cheese
  • fresh flat-leaf parsley
  • fresh basil plus extra leaves to serve
  • dried mixed herbs
  • garlic cloves
  • tomato thinly sliced


  • Add bread to tm bowl
    7 Sec | Speed 5
    Put into another smaller bowl
  • Put lid back on bowl and put smaller bowl with breadcrumbs on top and weigh in water. Set bowl aside
  • Put into TM bowl Onion, Parmesan Cheese, fresh herbs and garlic
  • 5 sec | Speed 8 - scrape down bowl. Repeat
  • Add meat, eggs, ricotta, dried herb AND breadcrumbs (DON’T be like me and forget them and have to go again)
  • 20-25 Sec | REVERSE | Speed 3
  • Follow the rest of the recipe in Anna’s Book 2. Page 136


Homemade Ricotta was made in our Thermomix - the recipe in Cookidoo - I like the 80/1800 version the best.


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