Meatloaf with Ricotta

Cut the mozzarella into small cubes. Knead together the ground beef, ricotta, Grana Padano cheese, eggs, mozzarella cubes, one big handful of coarsely minced oregano, a dash of nutmeg and salt to taste. Form the mixture into a log and wrap it in a double layer of parchment paper. Bake at 350°F in a ventilated oven for about 40 minutes.

Cut the tomatoes into small pieces and thinly slice the red onion. Heat a drizzle of oil in a pan and cook the onion slices until soft, adding 1 tablespoon vinegar and finally the tomatoes. Cook the sauce for 10 minutes. Serve the meatloaf with the sauce and more leaves of fresh oregano.