Stuffed meatloaf

Preparation:

Preparation: The veal pulp must be minced and the rice already boiled. Clean and wash the beets several times. Remove the stem and blanch only the green leaves in boiling salted water for a few seconds. Drain them, dry them with paper towels and chop them finely. Peel and chop the onion. In a pan, heat a spoonful of oil and a spoonful of broth and stew the chopped onion for five minutes. Boil three eggs for five minutes. Drain them and immediately pass them under running cold water to stop the cooking: the yolks must remain soft. Heat the oven to 200 degrees. Remove the casing from the sausage and crumble it. put the veal, the sausage, the rice, three tablespoons of Parmesan, the onion, the thyme, the remaining egg, the egg white, salt and pepper in a bowl. Stir thoroughly to combine all ingredients. Grease a sheet of baking paper with oil. Transfer the meat mixture onto the sheet of paper. Place a sheet of plastic wrap on it and with a rolling pin roll out the mixture to a thickness of 2 cm, giving it a rectangular shape. Remove the film. Spread a layer of chard over the rectangle of meat, sprinkle with the remaining grated Parmesan and line up the hard-boiled eggs in the centre, lengthwise. Using the baking paper, roll up the meat, brush it with oil and perfume it with two sprigs of thyme. Completely wrap the meat in baking paper and tie it with kitchen string. Put the meatloaf in a baking dish and bake. Leave to cook for twenty minutes, then lower the temperature to 180 degrees and continue cooking for another thirty minutes. After the indicated cooking time, remove the meatloaf from the oven and let it rest for a few minutes, then open the paper on one side only and, keeping the wrapper tilted, let the cooking juices come out. Collect it in a pan. Reseal the packet of meatloaf. Remove the cooking liquid contained in the pan over low heat by diluting it with a few spoonfuls of water and then add it to the sauce in the pan. Bring the gravy to the boil and let it reduce slightly, then add a spoonful of butter and beat with a fork. Then add a pinch of chopped thyme and a few drops of lemon juice. Remove the paper from the meatloaf, slice it and arrange the slices on a serving plate slightly overlapping. Sprinkle with the sauce and serve with a side dish of oven-baked new potatoes with a few leaves of fresh sage. Recommended wine: Chianti.