Baked meatloaf

Preparation:

Preparation: Break up the stale sandwich and let it soften in a bowl with the milk, then drain and squeeze it well, keeping the remaining milk. In another bowl, place the beef pulp, parmesan, minced tongue and ham, add the whole eggs, the milk used earlier, the minced parsley, the softened bread, the necessary salt, a grind of pepper and the walnut nutmeg. Mix the ingredients well until you have obtained a mixture that is as homogeneous as possible; Turn it upside down on a moistened work surface and shape it, giving it the typical elongated shape of a meatloaf, then roll it several times in the breadcrumbs so that it remains covered. Once this is done, place the oil and butter in a pyrophile and heat over the heat, add the finely chopped onion and let it dry over very moderate heat. Before the sautéed browns, put the meatloaf in the bowl and brown it for 6-7 minutes over moderately high heat, turning it gently on all sides. Place the dish in the preheated oven (180 degrees) and cook for 30 minutes. At the end, remove the pan from the oven and let the meatloaf rest for a few minutes at room temperature, then transfer it to a serving plate, surround it with the peas in butter, garnish with the spring onion cut into thin rings and serve.