400g minced beef
200g minced pork
80 g thinly sliced Mortadella
40g fresh milk
4 tbsp Parmesan cheese, grated
2 slices of pan bread without the crust
1 garlic clove
1/2 glass of vegetable broth
Parsley, to taste
Extra virgin olive oil
Place three eggs in a saucepan, cover them with cold water and bring to a boil. When the water boils, cook for ten minutes, then turn off the heat, drain and run the eggs immediately under cold water to stop them cooking. When they are cold, shell the eggs and set them aside.
Peel the garlic clove, remove the inner core and chop it together with the parsley. Cut the bread into small cubes and soak it in the milk. Place the minced beef and pork in a bowl and add an egg, the grated Parmesan cheese, the chopped garlic and parsley, and the squeezed bread. Season with salt and pepper and mix until even (if necessary, mix with wet hands).
Spread the mixture onto a sheet of parchment paper, flatten it well and form a rectangle about 1 cm thick. Arrange the slices of Mortadella on top and the hard-boiled eggs in a row lengthwise along the centre. With the help of the parchment paper, wrap the meatloaf on itself and roll it up.
Preheat the oven to 180 °C in static mode.
On the hob, in an oven-proof pyrex dish, brown the meatloaf in three tablespoons of extra virgin olive oil. Pour in the hot broth, cook over high heat for 5 minutes then place the pyrex dish in the oven. Cook for 50 minutes or until the meatloaf is golden brown. While cooking, remember to baste the meat from time to time with the juices inside the pan.
When cooked, take the meatloaf with hard-boiled eggs out of the oven and leave it to cool before cutting it into slices and serving it with lots of green sauce.