Cut the toma cheese into long, thin slices. Cut the red turnip into long, thin slices.
Place toma and turnip in a bowl and season with salt, black pepper and chopped thyme.
Season the raw meat with salt, pepper and chopped parsley and then add an egg.
Lay the meat on a sheet of foil and form a 'rectangle'.
Place the already prepared filling in the centre, then turn the meat on itself until the filling is completely wrapped around it.
Press well and give form.
Lay the thinly (1 mm) cut slices of pancetta on a sheet of foil. Lay the meatloaf in the centre, then wrap it in the pancetta slices.
Close tightly with foil and press down so that the pancetta adheres firmly to the meatloaf.
Bake the meatloaf in the oven at 180°C for about 1 hour.
The Recipes of the Caseificio Longo