Meatloaf (Italian version)

Meatloaf can often evoke groans, but this recipe, handed down from my grandmother, has the opposite effect. Grandma made this for us kids & would improvise with whatever was in the fridge in terms of the filling (you'll see!).
Usually I serve the sauce from the meatloaf with pasta and the meat seperately, Italian style.
TIP: ALL meat must be taken out of the fridge at least 20 minutes (room temperature) before cooking.

1 lb ground beef
1 egg
4 tbsps bread crumbs
4 tbsps chopped parseley
4 tbsps grated parmesan cheese
salt & pepper
1 hard boiled egg
2 slices of ham, salami....
1 small onion
1 medium carrot
1 glass red wine (optional)
12 oz tomato sauce

In a large bowl, mix ground beef, raw egg, breadcrumbs, parsely & parmesan. Salt & pepper to taste.
On a flat surface, make a ball with the mixture, make a hole in the center.
Wrap the hard boiled egg in the cold cut.
Place in the center of the meat mixture then press the ground beef around it & make an oval form.
Cut the onion in four.
Chop carrot.
Sauté onion & carrot in olive oil or butter in a deep pan.
Add meatloaf, lower to a medium heat.
When it browns on one side turn gently with the aide of two utensils.
When the loaf is browned on all sides, add a glass of red wine.
Cook down the wine, then add the tomato sauce.
Simmer about 30 minutes.

Serve the sauce with pasta & parmesan cheese.