Meatloaf

Place the ground beef in a bowl, add the slices of bread soaked in milk, squeezed and crumbled, the grated cheese, one beaten egg, the necessary salt and a generous grind of pepper

Knead the ingredients well to obtain a homogeneous mixture, transfer it onto a floured work surface and flatten it slightly with a meat mallet to form a rectangular sheet

Gently roll the 'sheet' onto itself forming a log, smooth the ends with damp hands, then coat it in flour and breadcrumbs

Once done, place olive oil and butter in a suitably sized baking dish and heat; add the meatloaf and let it brown over moderate heat for 7-8 minutes, turning it gently on all sides so that it is evenly golden

Moisten it with white wine and slightly increase the heat to promote evaporation; when the wine has reduced by half, sprinkle the meatloaf with a generous grind of pepper, add sage, rosemary, and bay leaf, and continue cooking in the preheated oven (180 degrees) for about 30 minutes, gradually adding all the hot broth and frequently turning the meatloaf

At the end