Meatloaf

Put the meat in a bowl, add an egg, half of the grated Parmesan, the chopped garlic, 25 g of butter, salt, pepper and mix all the ingredients together.

Wetten a cloth, squeeze it and lay it down on a table. Place the mixture on it with your hands wet and roll it out creating a rectangular shape which should not be too thin.

Hard-boil three eggs and peel them. Heat up the wieners in water for a minute or two.

Beat two eggs, add the minced parsley, the remaining cheese, salt, pepper, stir the mixture properly and put over heat in a saucepan together with a little piece of butter (about 15 g).

When the butter has melted, add the mixture. After a few minutes, turn the omelet over and take it off the heat.

Lay first the prosciutto and then the eggs and the wieners on the meat. Roll up the meatloaf with the help of the cloth. Press it well and put it in a saucepan with the rosemary, the remaining butter and a few spoons of oil and let it cook in the oven at 180°C.

Remove it from the oven after about an hour and serve it slices.