Italian Polpettone (Stuffed Meatloaf)

Recipe

2lbs Ground Beef
2 eggs
1 1/2 cups stale Italian bread, soaked in milk
2 tbsp parsley
2 garlic cloves minced
1/2 cup Grated Pecorino
S&P to taste
Ham, provolone, mozzarella, and boiled eggs (optional) for stuffing

In a large bowl, mix beef, eggs, bread (leaving the bread pretty wet with milk, this tenderizes the meat), parsley, garlic, grated cheese and salt and pepper to taste. Cover and refrigerate for 30 minutes to let the flavors marry.
Preheat the oven to 350F.
Place a large piece of wax paper on the counter. Dump the meat mixture on to the paper and place another piece of wax paper on top. Using a rolling pin, flatten the mixture to about an inch thick. Remove the top piece of wax paper and start to layer your stuffing ingredients, provolone, ham, mozzarella and boiled eggs. The eggs are totally optional! This is traditional preparation but it is just as delicious without them.
Starting with the long side, use the wax paper to help you roll the meatloaf. Once rolled, lift and place into a baking dish that has been drizzled with olive oil. Drizzle the top of the meatloaf with more olive oil and grate Pecorino cheese on top. Cover with aluminum foil.
Bake for 30 minutes covered and 20-25 minutes uncovered. Bake until the internal temperature is 160F.