Nonna's Italian Meatloaf

Preheat your oven to 375°F (190°C).

In a large bowl, combine the ground pork and ground veal.

Briefly soak the slices of Italian bread in water. Squeeze out all excess water, using only the soft inside of the bread (discard crusts), and add the soaked bread to the meat.

Add the grated Pecorino Romano cheese, black pepper, salt, and eggs to the bowl.

Using your hands, mix all ingredients thoroughly until well combined.

Transfer the mixture to a large baking pan. Form a rough loaf shape, then create an indentation down the center.

Fill the indentation with slices of mozzarella cheese, then sprinkle with more black pepper and a little more Pecorino Romano.

Fold the sides of the meatloaf over the cheese filling to enclose it, shaping it into a complete loaf.

Sprinkle the top of the meatloaf with breadcrumbs.

Arrange the chopped onions in the pan around the meatloaf.

Pour water and white wine into the pan. Drizzle olive oil over the meatloaf and place the pats of butter on top.

Bake for 1 hour until cooked through and golden brown.

Let the meatloaf rest for a few minutes before slicing and serving.