Roast meatloaf

Preparation:

Preparation: Chop the ham with the mortadella, with the peeled, washed and well-squeezed parsley and the garlic. Put the minced meat in a bowl, add the sausage, the meat, two spoonfuls of Parmesan, the egg, salt, pepper and nutmeg. Mix the ingredients by mixing everything with your hands. Roll the dough, always with your hands, and give it the shape of a salami. Grease an oval saucepan with butter and a few spoonfuls of oil, put it on the heat with the sprig of rosemary and, as soon as everything is hot, place the meatloaf in it and leave it still until it has formed a dry golden crust underneath. Then, with the help of a spatula or two forks, remove it from the bottom very delicately and turn it over to the other side; let the crust form again, then turn the meatloaf gradually on its sides and, when it is well browned on the outside, sprinkle it with white wine. When the wine has almost completely evaporated, uncover the container, after removing the sprig of rosemary and cook the meatloaf for about an hour. If necessary, during cooking, sprinkle it with boiling broth or water. When cooked, drain it from the sauce, let it rest for a moment to be able to cut it easily without crumbling it, slice it and sprinkle it with a little of the cooking sauce.