Stuffed Meatloaf with Potatoes

Method

1. Prepare the meat mixture: combine minced meat, squeezed bread crumbs (about half the amount of meat), grated Parmesan, eggs, chopped parsley, minced garlic, salt, and pepper. Mix well with your hands.
2. Place the mixture on a sheet of parchment paper and flatten it into a rectangle about 1 cm thick.
3. Fill the rectangle with slices of provola cheese and cooked ham. Drizzle with a little olive oil.
4. Using the parchment paper, roll the meat into a tight log. Twist the ends like a candy wrapper and tie with kitchen string to keep its shape during cooking.
5. Cut potatoes into fairly large cubes.
6. In a baking dish, arrange the potato cubes. Drizzle with olive oil, sprinkle with rosemary, potato seasoning, pepper, and salt. Add about a glass of water to prevent drying.
7. Place the tied meatloaf on top of the potatoes.
8. Bake on the oven grate (middle rack) at about 180°C (350°F) for 30 minutes, or until the internal temperature reaches 50-52°C (122-126°F). If you don't have a thermometer, cook for 30 minutes.
9. After the first 30 minutes, open the meatloaf, sprinkle with breadcrumbs, and grill (broil) for another 10 minutes to form a golden crust.
10. If the potatoes are not cooked through, remove the meatloaf and continue baking the potatoes for another 5-10 minutes. Serve the meatloaf sliced with the potatoes.