Stuffed Meatloaf

What to do with some minced meat? Hmmmm... Hamburger?.. Meat balls?.. Ragù sauce?..
Why not trying to do something unusual? It's been ages I haven't done this dish... Meatloaf.... we call it POLPETTONE (big meatball)

INGREDIENTS:
(for 4 persons)

500g mixed minced meat
1 egg and 1 yolk
125g mushrooms
15-200g spinach 
3-4 tsp grated parmigiano
3 slices Prosciutto crudo
herbs
nutmeg
salt
EVO oil

1. I had spinach the day before for dinner so I had it ready, but to prepare sauteed spinach is a piece of cake: wash carefully spinach leaves and let them drain well. Pour some EVO oil in a pan and add couple of garlic cloves, you may either leave the cloves with the skin and crush it a bit or you may cut them into big slices and take them out after cooking. This is all because we don't want the smell of garlic to prevail over the other tastes. Put your spinach into the pan, add salt and chilli and cover with a lid. Cook till it looses it's volume and become dry, but try not to burn it, so stir it from time to time.

2. Slice the mushrooms and cook them in the same manner as spinach, that's the best way, you will have nice and crispy mushrooms then.

3. Mince spinach and mushrooms together in a blender. Add a yolk (if you use a bigger amount you may add a whole egg)
4. Mix minced meat with an egg, salt, pepper, your favorite herbs and some grated parmigiano cheese.

5.  Cover the chopping board with plastic film, it will help you to form a roll.
6. Spread the meat mix over the film and then the spinach-mushroom paste in the middle of the meat.  

7. With a help of the film form a roll, sealing the the meat.

8. Pour some EVO oil into the baking form and place the meatloaf in it. You may leave it like this or cover with some slices of Prosciutto crudo or bacon. Pour some more oil on it.
9. Cook in the oven at 200C for 1 hour. After 20-25 minutes if you see that the top of the meatloaf is getting a bit burnt you may cover the pan with aluminum foil.

  
     This is the effect.... after one hour.
 I served it with some buckwheat, I love it...