Meatloaf with red sauce

Meatloaf

• 60 g Parmesan cheese, cut into pieces (3 cm)
• 4 sprigs fresh flat-leaf parsley, leaves only
• 1 garlic clove
• 1 sprig fresh rosemary, leaves only
• 500 g topside beef or rump steak, cut into cubes (3 cm), slightly frozen
• 2 eggs
• 50 g fresh breadcrumbs
• 1 pinch salt, to taste
• 1 pinch ground black pepper, to taste
• 8 - 10 slices prosciutto
• 2 slices double smoked ham, cut into halves
• 90 g mozzarella or Edam, wax removed, cut into cubes (2 cm)
• oil, for greasing

Red sauce

• 1 garlic clove
• 180 g brown onion, cut into quarters
• 4 sprigs fresh flat-leaf parsley, leaves only
• 1 celery stalk, cut into pieces
• 40 g olive oil
• 150 g white wine
• 800 g canned whole tomatoes
• 300 g sweet potato, cut into pieces (2-3 cm)
• 1 carrot, cut into pieces (2-3 cm) (approx. 80 g)
• 1 potato, cut into pieces (2-3 cm) (approx. 85 g)
• 1 pinch salt, to taste
• 1 pinch ground black pepper, to taste
• 500 - 800 g mixed vegetables (e.g. beans, potato, carrot), cut into slices