Ingredients For the meatloaf

• 600 g of veal minced meat
• 400 g freshly cleaned spinach
• 300 g ground veal pulp
• 100 g mortadella minced
• 40 g Grana Padano Dop grated
• 3 pcs eggs
• 3 pcs slices of bread
• sage
• rosemary
• laurel
• milk
• dry white wine
• vegetable broth
• fresh oregano
• garlic

For the recipe of stuffed meatloaf, potatoes and artichokes, cook the spinach in a veiled pan of oil with 1 clove of garlic and a pinch of salt for about 15 minutes. Let them cool and squeeze them very well. If necessary, dab them with kitchen paper. Mix them with 1 egg, 20 g of parmesan and 1 tablespoon of breadcrumbs to obtain a creamy filling. Soak the sliced ​​bread in milk. Mix the ground meat
of veal and veal and mortadella with 2 eggs, the grana, a finely chopped marjoram and oregano, pepper and the soaked pancarré. Roll out the mixture between two sheets of baking paper using a rolling pin; remove the top sheet, spread the spinach filling on the meat and roll it up with the paper. Brown the meatloaf in a saucepan with 3-4 tablespoons of oil and 1 garlic woodpecker, rosemary, bay leaf and sage; after a few minutes sprinkle with 1 glass of wine, add 2 ladles of vegetable stock and cook for about 1 hour.
Turn off and let the meatloaf rest for about ten minutes before slicing it.
For the side dish: Peel the potatoes and cut them into cubes. Slice the artichokes. Cook all the vegetables in a pan with 3-4 tablespoons of oil, salt and pepper until they are golden brown: it will take about 20 minutes.
Serve the meatloaf in slices and the side completing with the sauce and a few marjoram leaves.

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