Pour two tablespoons of oil into a pan and add the peeled and chopped garlic clove. Add the well cleaned and washed mushrooms, the parsley, season with salt and pepper and cook for 20 minutes with the lid on at medium heat, turning them from time to time. Drain them from their cooking liquid, dry them well with absorbent paper and set them aside.

Place the meat in a bowl and add the eggs and breadcrumbs. Season with salt and pepper and work the mixture with your hands until it is well incorporated and thick. Form a rectangle with the meat mixture on a sheet of baking paper. Place the well-squeezed spinach, mushrooms and sliced sweet Provolone Valpadana DOP in the center.

Close the meatloaf using the baking paper, which you will tighten around it like a candy.

Let the meatloaf rest for 30 minutes in the refrigerator, then bake it, still in its candy wrapper, for 45 minutes at 200°.

Remove from the oven, let cool for 10 minutes, remove the paper and cut the meatloaf into slices. Serve with a side of baked potatoes.