Roman style meatloaf in tomato sauce (Picchiapò)

Finely mince meats, add Parmesan, nutmeg, egg, salt and black pepper. Put everything in a bowl and mix well by hands, forming an homogeneous mixture, then make with it some cigar-shaped meat balls, cover them with breadcrumbs and cook in the oven at 220 degrees for about 20 minutes.

For the sauce (the word Picchiapo’ is referred to the cuisine from Rome and Roman Castles): peel vegetables cut in cubes and boil them into a pot with lid using olive oil. Keep a low heat for 5 minutes . Add tomato and immediately afterwards capers. Boil for 15 minutes until the sauce congeals. For the plate: cut the meatloaf with a jagged knife and put it next to the sauce with a nice basil leaf.