Meatloaf with salad and aioli sauce, served with AVIKO Purée with spinach

1. Cut the crusts off the bread and soak it in milk. Drain it well and tear it apart.
2. Wash the parsley and finely chop its leaves together with half of the peeled garlic.
3. In a bowl, combine the minced meat with salt, pepper, grated Parmigiano Reggiano cheese, chopped garlic, chopped parsley, eggs, toasted bread, a few teaspoons of breadcrumbs, grated nutmeg and mix thoroughly until a fairly compact consistency.
4. Form a roll from the dough and roll it in breadcrumbs.
5. Fry the garlic in a pan with a little olive oil. As soon as it turns golden brown, remove it from the pan and add the roulade. Fry it on all sides.
6. Add the wine and wait until the alcohol evaporates. Then place the roulade on a narrow baking tray lined with baking paper and bake in an oven preheated to 180°C for one hour.
7. After this time, raise the temperature to 200°C and bake the roulade on all sides so that it browns evenly.
8. Prepare AVIKO Purée with spinach according to the instructions on the packaging.

Salad:
1. Wash the lettuce, season with salt, pepper, a bit of lemon and olive oil.

Sauce aioli:
1. Blend with garlic and salt.
2. Then add fresh egg yolks and blend with olive oil until you obtain a creamy consistency.
3. Add 1 tablespoon of lemon juice, crushed cooked egg yolk and blend again.
4. Finally, season with salt and pepper.

Place a portion of purée on a plate and top it with 1-2 slices of baked roast and pour the filtered roasting sauce over it. Decorate with salad leaves. Serve the aioli sauce in a separate bowl.