2 pounds pork sausage (sweet or hot), casing removed
2 pounds lean ground beef
2 cups Pecorino Romana cheese, freshly grated
4 cups plus 1/4 cup fresh breadcrumbs
3 large eggs
1 cup whole milk
1 pound baby spinach
1/4 cup all-purpose flour, plus more for extra dusting
10 thin slices mortadella (about 5 ounces)
6 slices Cascio di Roma or other semi-soft sheep's milk cheese
2 springs fresh rosemary
1/2 cup and 1/4 cup extra virgin olive oil
Peel and cut the carrots lengthwise into 3 by 1/4 by 1/4 batonettes
Trim the root ends of the scallions
Preheat the oven to 400°F.
In a large bowl, combine the sausage, beef, 4 cups of the breadcrumbs, Pecorino cheese, eggs, milk, and salt and pepper.
Mix gently but thoroughly with your hands.
Cover and refrigerate.
Bring 8 quarts of water to a boil in a large pasta pot.
Set up an ice bath nearby.
Add 2 tablespoons salt to the boiling water.
Dip the spinach leaves in the water just to wilt them, and then immediately transfer them to the ice bath.
Drain them in the colander.
Add the carrots to the boiling water and cook for 10 minutes.
Remove with a slotted spoon and set aside.
Drop the scallions into the boiling water and cook for about 1 minute.
Drain and set on a towel-lined plate.
Combine the flour with the remaining 1/4 cup breadcrumbs, and heavily dust a wooden board or work surface with the mixture.
Place the spinach leaves between two plates and press them together to remove remaining water.
Lay the spinach over the meat, leaving a 1-inch border on the short sides.
Lay the carrot pieces and then the scallions over the spinach, arranging them lengthwise down the rectangle.
Lay the mortadella and semi-soft milk cheese over the scallions.
Starting from a long side, roll the meat up like a jelly roll, making it as compact as possible. Patch any holes. The roll should be about 16 inches long.
Dust the outside with flour.
Place the loaf (on a diagonal if necessary) on a rimmed baking sheet.
Press a sprig of rosemary onto each side of the meatloaf.
Pour 1 cup of water into the pan.
Drizzle 1/2 cup of the olive oil down the length of the loaf.
Bake the meatloaf for about one hour, or until it reaches an internal temperature of 165° F.
Carefully transfer the loaf to a cutting board and allow it to rest for 15 minutes.
Strain pan juices into a saucepan and bring to a boil.
Season with salt and pepper to taste.
Add the remaining 1/4 cup olive oil and whisk to form a loose sauce.
Slice the meatloaf into 1 inch-thick slices.
Drizzle with sauce and serve. Serves 8.
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