Crusted Meatloaf

Method

1. Prepare the bread: cut stale bread into slices, then into cubes. Soak in milk until soft, then squeeze out the milk with your hands.
2. In a large bowl, combine ground beef, sausage, eggs, grated Parmigiano Reggiano, salt, and pepper. Add the squeezed bread and mix everything together well.
3. Place a sheet of parchment paper on a work surface and spread the meat mixture evenly into a rectangle, about 1 cm thick.
4. Place smoked scamorza cheese slices along the center of the meat rectangle.
5. Using the parchment paper, carefully roll the meat into a log, sealing the edges. Place on a baking sheet.
6. Bake at 200°C (400°F) for 20 minutes.
7. Remove from the oven. Wrap the meatloaf in a sheet of puff pastry, brushing the edges with beaten egg to seal.
8. Brush the top with beaten egg, sprinkle with smoked Maldon salt and sesame seeds.
9. Bake at 170°C (340°F) for 30 minutes, until the pastry is golden and crispy.
10. Let rest briefly, then slice and serve.