Meatloaf in Pastry Crust

Method

1. Prepare the spinach filling: In a pan, sauté garlic in olive oil. Add 150g spinach and salt. Cook until wilted. In a bowl, beat 3 eggs with salt, nutmeg, pepper, and 60g milk. Add the cooked spinach and some grated cheese (e.g., provola). Cook the mixture in the pan until set. Let cool completely.
2. In a large bowl, combine 600g mixed minced meat, 1 large egg, salt, parsley, 60g Parmesan, 180g soaked and squeezed bread crumbs, and the cooled spinach mixture. Mix well.
3. Shape the mixture into a loaf. Place on a baking sheet lined with parchment paper. Bake in a preheated fan oven at 180°C for 25 minutes. Let cool completely.
4. Once cooled, wrap the meatloaf with 200g slices of prosciutto crudo, covering completely.
5. Roll out two sheets of shortcrust pastry. Place the wrapped meatloaf on one sheet. Cover with the second sheet and seal edges. Cut the excess pastry into strips and braid them to decorate the top.
6. Brush the pastry with a mixture of egg yolk and milk.
7. Bake in a preheated static oven at 180°C for 25 minutes, until golden.
8. Meanwhile, prepare the sauce: In a pot, sauté 200g sliced leek in olive oil and butter with bay leaf and rosemary. Add 400g diced pumpkin, deglaze with white wine, season with salt and pepper, add 1 glass of water, and cook until tender. Blend until smooth, then add half a glass of milk and 1 teaspoon turmeric. Reheat before serving.
9. Serve the meatloaf sliced on a bed of the creamy pumpkin sauce.