Italian stuffed meatloaf (Polpettone ripieno)

1. For the filling, hard-boil 2 eggs for 10 minutes, cool them in cold water and peel.

2. Soak the bread roll in the milk, squeeze it out and knead it in a bowl with the minced meat, 2 raw eggs, grated parmesan, chopped parsley, crushed garlic, nutmeg, salt and pepper until it holds together.

3. On baking paper, pat the mixture into a rectangle about 1.5 cm thick; cover with the ham slices and provolone slices and lay the boiled eggs in a row down the middle.

4. Using the paper to help, roll it up tightly, pressing the edges together so the filling can't escape, and place the roll in an oiled roasting tin with the rosemary.

5. Roast in an oven preheated to 190 °C for 20 minutes, then pour over the white wine and roast for another 35-40 minutes, basting once or twice with the pan juices.

6. Rest for 10 minutes, then cut into thick slices to show off the egg and cheese inside; serve with mashed potatoes or salad.

Tip: Always let it rest before slicing, otherwise the hot cheese runs out and the roll falls apart.