12 ounces lean ground beef
12 ounces lean ground pork
3/4 cup bread crumbs
2 large eggs or 4 large egg whites, beaten
1/4 cup grated caciocavallo or Romano cheese
½ teaspoon dried ground thyme
1 small onion, minced
1/4 teaspoon grated nutmeg
1 cup marinara sauce
Freshly ground black pepper to taste
Salt to taste (optional)
2 cups ricotta cheese
1 slice prosciutto, diced
6 plum tomatoes, chopped
1 tablespoon chopped fresh Italian parsley

Serves 4 to 6

Preheat the oven to 350 degrees F. Mix the meat with the bread crumbs, eggs, cheese, thyme, onion, nutmeg, tomato sauce, pepper, and salt.

Bake for 1 hour 20 minutes.

Meanwhile, mix the ricotta cheese with the prosciutto and set aside.

After 1 hour 20 minutes, remove the meatloaf from the oven and place the ricotta cheese mixture on the top with the chopped tomatoes.
Sprinkle with parsley and bake for an additional 20 minutes or until meat is thoroughly cooked. Serve.

2 tablespoons brown sugar
½ cup amaretto liqueur
5 tablespoons espresso roast coffee
4 teaspoons unsweetened cocoa
4 cups water
Fresh lightly whipped cream

Serves 4

Mix the sugar and amaretto in the empty carafe of an automatic drip coffee maker, then brew the coffee in the usual way using the 5 tablespoons of espresso, 4 teaspoons of cocoa, and 4 cups of water.

Fill 4 glass coffee mugs and float a little whipped cream on top of each. Enjoy.

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