Stuffed Meatloaf

Ingredients

3 cups chicken stock
2 cups tomato sauce

Meatloaf Mixture:
1 cup day-old bread
1 cup milk
½ pound ground veal
½ pound ground pork
½ pound ground beef
½ cup Parmesan cheese
½ cup chopped onion
1 teaspoon salt
1 teaspoon pepper
1 egg

Stuffing:
3 thin slices ham
4 boiled eggs
1 cup grated provolone cheese

Directions

Serves 4 to 6

Pour the chicken stock and tomato sauce into a large pot and bring to a boil over medium heat.



To prepare the Meatloaf Mixture:

To a bowl, add the bread and the milk. Let the bread steep in the milk for 20 minutes. Then, using your hands, squeeze out the milk and discard it.

Add the moistened bread mixture to a larger bowl along with all the other ingredients for the meatloaf mixture. Mix well, using your hands, until the ingredients are homogeneously mixed.



Lay out several sheets of cheesecloth, one on top of the other, and flatten the meatloaf mixture on top of them. The mixture should be about ½ inch thick. Place the slices of ham lengthwise over the middle of the mixture. Place the eggs in a line down the center, and sprinkle the provolone cheese alongside the eggs.

Using the cheesecloth as a guide, delicately roll the meat mixture over the center stuffing and form it into a log shape. Wrap the meatloaf tightly with the cheesecloth. Tie a knot at each end of the cloth and then tie the log up like a salami, using some kitchen string.

Place the stuffed meatloaf into the boiling tomato sauce mixture in the pot. Cover and reduce the heat to a simmer. Let simmer for 45 minutes, turning the meatloaf every 20 minutes. Then let it rest in the pot until it is cool enough to handle; overnight in the refrigerator would be best.

Preheat the oven to 350 degrees.

Using a pair of scissors, carefully cut the cheesecloth and the kitchen string to unveil the meatloaf. Cut into slices about 1 inch thick.

Bake in a covered baking dish for roughly 45 minutes, or until the loaf reaches an internal temperature of 155 degrees. While the meatloaf is cooking, bring the sauce to a boil and cook for 5 more minutes until it reduces by a third. Reduce heat to low and keep warm.

Take the meatloaf out of the oven. Serve each slice of meatloaf with some sauce on the side.