Meatloaf roll with mortadella, cheese and vegetables

Ingredients

• 750 g minced pork
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 3 eggs
• 4 cloves garlic
• 2 stalks green garlic
• 1 spring onion
• 2 slices bread (60 g)
• 100 ml milk
• 16 g breadcrumbs
• 1 tablespoon oil
• 6 slices mortadella
• 6 slices semi-hard cheese
• 2 cooked carrots (150 g)
• 1 medium red pepper (150 g)
• 1 can corn kernels (285 g drained)
• 10 g parsley leaves

Preparation

1. In a bowl, mix the pork well with 1 teaspoon of salt, 1/2 teaspoon of pepper, the eggs, crushed garlic, finely chopped green garlic and spring onion. Soak the bread in the milk, drain it, crumble it and add it along with the breadcrumbs; knead until combined. 2. Brush a sheet of parchment paper with oil and spread the meat mixture into a 1-1.5 cm layer. 3. Lay the mortadella and cheese slices on top. Cut the cooked carrots and red pepper into small pieces, then add them over the cheese, sprinkle with the drained corn kernels and chopped parsley. 4. Roll up the meat using the parchment paper to help you, then fold the paper closed at the ends. Place the roll in a parchment-lined baking tray, seam side down. 5. Bake in a preheated oven at 180°C for 40 minutes, until the meat is cooked through. 6. Take out the roll, carefully unfold the parchment and return it to the oven for 10 minutes, until browned on top. 7. Leave it to cool for 30 minutes, then slice. Serve hot or cold.