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1
Lightly oil a cookie sheet.
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2
In a large bowl, mash the bread with the milk until a paste forms.
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3
Add the ground pork, veal, beef, then the mortadella, Parmesan and nutmeg.
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4
Season with 1 tablespoon of kosher salt.
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5
In a small bowl, lightly beat 3 of the eggs and pour over the meat.
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6
Using your hands, gently work in the beaten eggs.
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7
Pat the meat into a large ball.
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8
Lift the meat from the bowl and gently toss it back and forth to compact it slightly.
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9
Transfer the meat to the cookie sheet and pat it into a 10-by-5-inch loaf.
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10
Cover with plastic wrap and refrigerate for 1 hour.
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11
Meanwhile, in a large skillet, heat 1/4 cup of the olive oil until shimmering.
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12
Add the onion, carrot, celery, garlic, parsley and sage and cook over moderate heat, stirring, until softened and just beginning to brown, about 8 minutes.
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13
Preheat the oven to 325.
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14
Heat the remaining 1/4 cup of olive oil in a medium roasting pan set over a burner.
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15
Season the meat loaf with salt and carefully slide it into the roasting pan.
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16
Cook the meat loaf over moderately high heat, undisturbed, until browned on the bottom, about 7 minutes.
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17
Remove the pan from the heat and using a spatula, loosen the meat loaf from the roasting pan.
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18
Using 2 spatulas, carefully transfer the meat loaf to the cookie sheet, browned side up, then slide it back into the roasting pan.
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19
Return the roasting pan to the burner, add the wine and cook over moderate heat until slightly reduced, about 5 minutes.
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20
Add the cooked vegetables, spreading some over the meat; spoon some of the liquid on top.
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21
Place a sheet of parchment paper directly on the meat loaf, pressing it all around.
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22
Cover the roasting pan tightly with foil and bake the meat loaf for 35 minutes, or until an instant-read thermometer inserted in the center registers 155.
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23
Uncover and let the meat loaf rest in the pan for 15 minutes.
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24
Transfer the meat loaf to a cutting board and cover loosely with foil.
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25
Set the roasting pan over low heat and add the water.
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26
Using a spatula, scrape up any browned bits stuck to the bottom and side of the pan and bring to a simmer.
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27
In a small bowl, lightly whisk the remaining egg.
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28
Measure out 1 cup of the hot pan juices and whisk them into the egg.
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29
Gradually whisk the egg mixture into the roasting pan, and whisk until the gravy is slightly thickened and creamy, about 2 minutes.
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30
Pour the vegetable gravy into a warm gravy boat and cover.
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31
Cut the meat loaf into 1/2-inch slices and serve with the gravy.
