8 to 10 mixed orange, red and white carrots, coarsely chopped
125 mL (1/2 cup) white wine (or water)
1 tomato, sliced
1/2 lemon, juiced
Preheat oven to 180°C (350°F).
In a bowl combine meat, breadcrumbs, egg and a drizzle of olive oil. Season with salt and pepper (or powdered beef stock) to taste and mix well.
In a 35 x 27 cm (13 x 10 in) ovenproof dish lined with plastic wrap, pack the meat mixture flat then top with a drizzle of olive oil.
Add chopped onions, diced tomatoes, a sprinkle of powdered beef stock and half the Mozzarellissima cheese, distributing the ingredients evenly. Cover with slices of prosciutto and the rest of the Mozzarellissima.
Roll the meat into a large log using the plastic wrap, then discard the plastic.
Cover the meatloaf with sliced tomatoes and any remaining onion pieces.
Place the carrots around the meatloaf, pour the white wine into the bottom of the baking dish and sprinkle the carrots with lemon juice.
Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 20 to 30 minutes.
Cooking time may vary depending on your oven. If the meatloaf seems underdone, bake it another ten minutes or so until cooked to your liking.
Serve hot or cold, with the vegetables of your choice as a side dish.