Meatloaf stuffed with mild Provolone Valpadana P.D.O., mushrooms and spinach

Pour two tablespoons of extra-virgin olive oil into a pan and add the peeled and chopped garlic clove. Add the washed and cleaned mushrooms, the parsley, salt and pepper to taste and cook for 20 minutes over a medium flame, stirring occasionally. Drain them from their cooking liquid, dry them well with paper towels and set them aside.

Place the meat in a bowl and add the eggs and breadcrumbs. Season with salt and pepper and knead the mixture with your hands until it is well mixed and thick. Form a rectangle with the meat mixture on a sheet of baking paper. Place in the centre the thoroughly squeezed spinach, the mushrooms and the sliced mild Provolone Valpadana P.D.O..

Close the meatloaf with the help of the baking paper, which you will tighten around it like a piece of candy.

Let the meatloaf rest in the fridge for 30 minutes, then bake it in the oven, still in its wrapping, for 45 minutes at 200° C.

Remove from the oven, leave to cool for 10 minutes, remove the paper and cut the meatloaf into slices. Serve with baked potatoes.