Beef Meatloaf

Preparation:

Preparation: Place the beef pulp in a bowl, add the slices of bread soaked in milk, squeezed and chopped, the grated parmesan, a beaten egg, the necessary salt and a generous grind of pepper. Mix the ingredients well in order to obtain a homogeneous mixture, transfer it to the floured work surface and flatten it slightly with the meat tenderizer in order to obtain a sort of rectangular sheet. Gently roll the ''sfoglia'' around itself to form a roll, smooth the ends with moistened hands, then roll it in the flour and breadcrumbs. Once this is done, place the olive oil and butter in a suitable sized pan and heat; add the meatloaf and let it brown over moderate heat for 7-8 minutes, turning it gently on all sides so that it is uniformly golden. Wet it with the white wine and raise the flame slightly to favor its evaporation; when the wine has reduced by half, sprinkle the meatloaf with plenty of pepper, add the sage, rosemary and bay leaf and continue cooking in the preheated oven (180 degrees) for about 30 minutes, gradually adding everything the boiling broth and turning the meatloaf often. At the end, remove the dish from the oven, let the meatloaf rest for a few minutes at room temperature, then transfer it to a serving dish, wet it with the cooking juices and serve.