Stuffed Meatloaf

The veal meat 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 absorbent paper, and finely chop them

Trim and chop the onion

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

Boil three eggs for five minutes

Drain them and immediately run 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, mix 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 parchment paper with oil

Transfer the meat mixture onto the parchment sheet

Place a sheet of plastic wrap on top and, with a rolling pin, roll out the mixture to a thickness of 2 cm, shaping it into a rectangle

Remove the plastic wrap

Spread a layer of Swiss chard over the rectangle of meat, sprinkle it with the remaining grated parmesan, and line the hard-boiled eggs in the center lengthwise

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

Completely wrap the meat in parchment paper and tie it with kitchen twine

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 has passed