Preparation

• To prepare the stuffed meatloaf, start by placing the ground meat in a bowl, preferably a mix of beef and pork. Add the eggs, a pinch of salt to taste, and a sprinkle of black pepper, then beat them with a fork. Gradually add the cheese and breadcrumbs, to adjust based on the absorption of the mixture. Work everything well until a homogeneous mixture is obtained, similar to that of meatballs.
  Lay a sheet of parchment paper at least 24 inches long on a flat surface and prepare a second one of the same size.

  
  Spread the meat mixture on the first sheet, trying to flatten it and give it a rectangular shape. Overlay the second sheet of parchment paper and roll over it with a rolling pin, obtaining a uniform layer about 0.6 inches thick.
  Remove the top parchment paper and set it aside, you will need it later. Adjust the rectangular shape if necessary, then proceed to fill the meatloaf with the filling.

• Lay the slices of ham side by side covering the entire meat base. Then place a row of halved hard-boiled eggs, leaving at least 1.2 inches of space from the bottom edge, followed by a row of thinly sliced fontina cheese.
  Now proceed to slowly roll the meatloaf, using the parchment paper underneath to assist as you go. Use your hands to close the two ends of the meatloaf and keep it rolled up inside the paper to prevent it from breaking during the next step.

• Take the reserved parchment paper and lay the slices of mortadella on it. They should be positioned to form a rectangle, as long as the meatloaf, to cover it completely.
  Place the meatloaf on top, slowly unrolling the parchment paper it is wrapped in. Roll it in the mortadella, and once covered, close it again in the parchment paper as if it were a candy.
  Transfer the meatloaf to a deep baking tray or dish and pour around approximately 1 3/4 cups of vegetable broth.
  Bake at 392°F for 25-30 minutes.
  Remove from the oven, allow to cool for 2 minutes, then remove the parchment paper, slice, and serve hot.