Homemade Veal Meatloaf

Preparation:

Preparation: In a bowl mix the meat with the minced ham, the beaten eggs, the nutmeg, the salt and the pepper. Make it into a ball and, flouring it, give it an elongated shape. In a saucepan, heat the butter and oil, carefully brown the chopped onion, carrot and celery. Add the meatloaf and brown it on all sides. Add the tomato paste diluted with a little hot water and mix. Cover and cook slowly for about an hour. Cut the meatloaf into slices that are not too thin and cover them with the sauce. Accompanying wines: Freisa D'Asti "Sparkling" DOC, Chianti Colli Senesi DOCG, Castel Del Monte Aglianico DOC.