Florentine meatloaf

Soak the bread80 g in warm water for 20 minutes, then squeeze out all the moisture and place in a bowl with the minced veal500 g, the chopped mortadella80 g, the grated Parmesan50 g and the egg1 piece.

Add the freshly grated nutmeg0.5 tsp, chopped parsley, a good pinch of salt and a twist of black pepper.

Mix all the ingredients together using your hands.

Form the mixture into a thick, rounded oval shape and dust lightly with flour.

Heat a few glugs of olive oil in a large frying pan and carefully add the meatloaf, turning slowly to brown all sides, then remove and set aside.

Place a large, cast-iron casserole dish on medium heat and sauté the onion1 piece, carrot1 piece, and celery1 piece in olive oil for 10 minutes until glossy and soft.

Add the bay leaf1 piece and the wine150 ml.

Carefully introduce the meatloaf to the casserole dish.

Cover and cook for 1 to 1¼ hours, adding stock200 ml a little at a time, ensuring it doesn't dry out or flood.

Remove the meatloaf to a warmed serving platter and turn up the heat under the casserole dish.

Add the lemon0.5 piece juice, reduce until slightly syrupy, remove the bay leaf, and take off the heat.

Slice the meatloaf, pour over the soffritto and pan juices, and serve with mashed potatoes.

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