Meatloaf in Puff Pastry with Speck and Mozzarella

Instructions

1. Soak Bread: Soak the stale bread in milk until absorbed. Then crumble it with your hands and squeeze out excess milk.
2. Prepare Meat Mixture: In a large bowl, combine minced meat, grated cheese, eggs, salt, and the soaked bread. Mix first with a fork, then with your hands until smooth.
3. Assemble Meatloaf: Roll out the puff pastry sheet. Spread the meat mixture evenly on the pastry, leaving about 5 cm free at the edges.
4. Add Fillings: Layer speck slices, Sottilette® Fila e Fondi cheese slices, and mozzarella (slices, threads, and bottoms) over the meat mixture. Place halved hard-boiled eggs lengthwise on top.
5. Roll and Seal: Brush the edges of the pastry with a mixture of egg yolk and cream. Roll up the pastry tightly to form a cylinder, sealing the edges.
6. Decorate: Use strips of puff pastry from the second sheet to create a lattice or decorative pattern on top of the roll.
7. Brush and Add Seeds: Brush the entire roll with the egg yolk and cream mixture. Sprinkle with sesame, pumpkin, and sunflower seeds as desired.
8. Bake: Bake in a static oven at 180°C (356°F) for 35-40 minutes until golden and cooked through.
9. Rest and Serve: Let the meatloaf rest for about 10 minutes before slicing and serving.