Neapolitan meatloaf

Preparation:

Preparation: Make the meat mixture as for the meatballs, working it well so that no lumps of bread remain. Cut the provola and salami into sticks, the hard-boiled eggs into wedges. Wet the work surface or oil it lightly and arrange the right amount of dough (about 1/3 of the dose) in an oval shape. Put the stuffing in the center lengthwise, making sure that the hard-boiled egg wedges have the salami on one side and the cheese on the other. Then close the meatloaf which will take the shape of a mortadellina and put it to fry in a frying pan. You could flour the meatloaf before frying it or dip it in beaten egg white, but you don't have to. When you turn the meatloaf in the pan, be careful not to break it; it will suffice for it to brown well on the outside because it will then finish cooking in the tomato sauce, but it is advisable, in any case, that the fire is not too lively. In the meantime, you will have prepared a very fresh tomato sauce with lard, onion and basil. When the meatloafs have a nice golden crust, put them in a pan roughly their height, cover them with the sauce and let them flavor covered for a good half hour, more and no less. Just before turning off, add more fresh basil.