Beef Meatloaf

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

Mix the ingredients well to obtain a homogeneous mixture, transfer it to a floured work surface, and flatten it slightly with a meat mallet to form a sort of rectangular sheet.

Gently roll the 'sheet' onto itself to form a roll, smooth the ends with moistened hands, then roll it in flour and breadcrumbs.

After that, place the 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 the 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 turning the meatloaf often.

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