This is something my friend Angela taught be to make in Rome. Its easy, delicious, and a crowd-pleaser. Its lighter than traditional meatloafs. She would occasionally stuff it with Buffalo Mozzarella Bocconcini, Boiled Eggs, or a combination, but I prefer it unstuffed. My favorite accompaniment are roasted potatoes, zucchini and carrots, cooked in the pan with the meatloaf.

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