Stuffed Meatloaf

The veal pulp must be minced and the rice already boiled

Clean and wash the Swiss chard several times

Remove the stem and blanch only the green leaves in salted boiling water for a few seconds

Drain them, dry with paper towels, and chop finely

Clean and chop the onion

In a pan, heat a tablespoon of oil and a tablespoon of broth and stew the chopped onion for five minutes

Boil three eggs for five minutes

Drain them and immediately run them under cold running water to stop the cooking: the yolks should remain soft

Preheat the oven to 200 degrees

Remove the casing from the sausage and crumble it

In a bowl, place the veal meat, sausage, rice, three tablespoons of Parmesan, onion, thyme, the remaining egg, egg white, salt, and pepper

Mix thoroughly to combine all the ingredients

Grease a sheet of baking paper with oil

Transfer the meat mixture onto the paper sheet

Place a sheet of plastic wrap on top and roll out the mixture with a rolling pin to a thickness of 2 cm, giving it a rectangular shape

Remove the plastic wrap

Spread a layer of Swiss chard over the meat rectangle, sprinkle with the remaining grated Parmesan, and align the boiled eggs in the center lengthwise

Using the baking paper, roll up the meat, brush it with oil, and scent it with two sprigs of thyme

Completely wrap the meat in baking paper and tie it with kitchen string

Place the meatloaf in a baking dish and bake

Cook for twenty minutes, then lower the temperature to 180 degrees and continue cooking for another thirty minutes

After the indicated cooking time