Meatloaf with mushroom 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, slightly frozen, cut into pieces (3 cm)
• 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

Mushroom sauce

• 1 spring onion/shallot, trimmed, cut into pieces
• 30 g olive oil
• 200 g fresh mushrooms, roughly cut into slices
• 4 sprigs fresh thyme, leaves only
• 100 g white wine
• 380 g water
• 1 tsp Vegetable stock paste (see Tips)
• 500 - 800 g mixed vegetables, (e.g. beans, potato, carrot), cut into slices
• 1 tbsp cornflour
• 1 tbsp water
• 50 g pouring (whipping) cream
• 1 pinch ground black pepper, to taste
• 1 tsp dry Marsala wine (optional)