Mix together the minced Pork, minced Beef, the chopped Proscuitto, the Breadcrumbs, a good handful of chopped fresh Parsley, the beaten Egg/s, and some Salt & Pepper – easiest to do this using your hands

Make two quite meatloaves as it were – like large, fat sausages

Lightly dust each one in Flour and set aside

Chop the Onions into large chunks. Heat a good amount of Olive Oil in a pan and gently fry the Onion chunks until golden

With a slotted spoon, remove the Onion from the pan and add the Meatloaves and gently brown all over

Add the Wine and allow to evaporate – at which point you can add the Bay Leaves, and the quite large volume of Milk.  Bring to the boil and simmer for 2 hours.

[Now – after 2 hours the sauce should be creamy and delicious, and your Meatloaves should be cooked and ready to remove – allowing you to serve the Creamy Milk Sauce separately… Perhaps I should have checked on them more often – but my milky sauce had definitely separated quite dramatically in the pan – and to be frank didn’t look that creamy or delicious.  Thus I removed the Meatloaves and abandoned the ‘creamy’ sauce option completely.

At this point – I rescued the Onions from earlier (the ones set aside after ‘flavouring’ the Oil?)… I put them back in a frying pay and quickly heated them up – added a glass of White Wine and a dash of water and waited until the alcohol had cooked off and the mixture looked vaguely sauce like. 

These remaining Onions, transformed into nearly a sauce, were luckily delicious with the Meatloaf!!]

This Meatloaf is really great served with steamed vegetables and roasted potatoes.  If you didn’t want the creamy sauce with this – you could poach some Ottolenghi vegetables to go with it – would be delicious

[From 'Two Greedy Italians Eat Italy" by Antonio Carluccio and Gennaro Contaldo]