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1
Preheat the oven to 375 degrees.
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2
Soak the bread in the milk for 10 minutes.
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3
Mix the beef, veal, eggs, pancetta, Parmesan, parsley and lemon zest in a large bowl.
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4
Season liberally with salt and pepper.
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5
Squeeze the bread to remove excess milk, then chop and add it to the meat.
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6
Mix gently until well combined, but do not overmix.
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7
Transfer onto a board and shape into a fine meatloaf, shy of a foot in length and 4 inches across.
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8
Loosely cover and refrigerate for 15 minutes.
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9
Heat the oil and butter in a large, ovenproof skillet over medium-high heat.
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10
Add the meatloaf and sear without moving it until it is browned, about 5 minutes.
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11
Carefully slide a spatula under the meatloaf, then gently use another spatula to help turn it and brown the second side, again without moving it for 5 minutes.
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12
Transfer to a plate.
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13
Pour out all but 2 tablespoons of the fat, return the skillet to the stove and raise the heat to high.
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14
Add the wine and deglaze the pan, scraping up the browned bits stuck to it with a wooden spoon.
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15
Return the meatloaf to the skillet and then transfer to the oven, basting occasionally with the pan juices, until a meat thermometer inserted into the center of the loaf reads 150 degrees, about 25 minutes.
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16
Transfer the meatloaf to a platter and let stand, tented with foil, 10 minutes.
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17
Slice, pour the pan juices over the top and serve.
