Meatloaf Pie with Basil Ricotta Filling

For the meatloaf:
1 - 1.5# ground beef
1/2 onion, finely diced
2 garlic cloves, finely minced or grated on a microplane
1/2 jalapeno, finely minced
1/4 cup oat bran
1/4 cup skim milk
several dashes worcestershire sauce
1/4 cup parmesan cheese
2 eggs
several grinds of black pepper
1-2 tsp Italian seasoning

For the Basil Ricotta Filling:
3 oz FF cream cheese
1/2 of a 15oz container FF/light/low fat ricotta cheese ( I LOVE Sorrento Low Fat)
1/4 cup parmesan cheese
1 egg
1 large handful fresh basil leaves
1 tsp. fresh ground black pepper

In a large bowl, mix the oat bran, milk, eggs, worcestershire and parmesan cheese. Allow the oat bran to absorb the milk. Mix in the onion, garlic, jalapeno, black pepper and Italian seasoning. Gently incorporate the ground beef into the mixture by hand. You don't want to be too aggressive, or the meatloaf will be dense.

Into a pie pan, pat about 1/2 - 2/3 of the mixture into the bottom. Build up the edges of the "crust" with the remaining meat. You should have a well in the center of the pie pan.

In a food processor, place the filling ingredients and mix until evenly blended. Scrape the mixture into the middle of the pie pan. Bake at 350 until the edges are browned and the center puffed up. Allow to cool for a few minutes before slicing into wedges.