Stuffed Meatloaf

Method

1. Peel the potato, dice it, and steam for about 10 minutes until tender (check with a fork; it should fall apart).
2. In a large bowl, combine 1 kg mixed minced meat (300 g pork, 300 g veal, 400 g beef), chopped parsley, the squeezed stale bread crumbs, 3 eggs, salt, pepper, 1 tsp smoked paprika, 1 tsp dried garlic, half a nutmeg, 120 g grated Parmesan, and the hot steamed potato. Mix thoroughly by hand or with a paddle mixer on low speed for 7–8 minutes until homogeneous.
3. Transfer the mixture onto a sheet of baking paper, cover with another sheet, and flatten into a rectangle, leaving a 2 cm border on the lower side and sides, and about 10 cm on the top side for closing.
4. For the filling: steam the broccoli and cauliflower for 7–8 minutes, keeping them crunchy. Cook the greens (spinach or erbette) in a pot without fat, adding salt halfway, for about 10 minutes; drain well.
5. Lay the smoked scamorza slices evenly over the meat rectangle, leaving the border free.
6. Distribute the broccoli/cauliflower and cooked greens on top of the cheese.
7. Using the baking paper, carefully roll the meatloaf, pushing out any air. Seal the ends by twisting the paper and tucking in the sides.
8. Refrigerate the wrapped meatloaf for at least 1 hour to set.
9. Preheat the static oven to 180°C (not fan).
10. Place the meatloaf on a new sheet of baking paper, brush with extra-virgin olive oil, and sprinkle with 40 g breadcrumbs; massage the coating all over.
11. Bake in the static oven at 180°C for exactly 1 hour.
12. Remove from the oven and let rest for 15 minutes before slicing and serving.