In a bowl mix minced meat, minced mortadella, grated Parmesan, breadcrumbs.
Knead well, add eggs, salt and pepper and a big pinch of grated nutmeg.
Knead again and form the a long meatloaf.
Roll the meatloaf into the extra breadcrumbs then let it golden in a pan with hot olive oil.
Let it golden on all sides, pay attention not to broke the meatloaf.
In a bakeproof casserole melt butter then put in the meatloaf.
Bake at 356°F for about 30 minutes, rotate in halfway.
Wait until slightly cold before cutting slices.
To make the sauce: melt butter on low fire, add sifted flour and mix until you have a paste.
Add milk little by little mixing, avoid lumps.
Add a inch of salt and a pinch of nutmeg, bring it to a boil then turn off the fire: the sauce have to be quite liquid.
You can keep it in the fridge and heat right before serving the meatloaf.
Beat egg and sugar until foamy, add soft butter then flour, sifted with baking powder.
Add milk slowly, enough to have a thick dough, not too liquid.
Add pistachio cream and pistachio grain, mix well.
In a greased pan put some spoonful of dough then pour some melted chocolate.
Add more dough then chocolate until you finish both.
With a long toothpick move slightly the dough to marble the cake.
Bake at 356°F for 30-40 minutes or until a toothpick, inserted, comes out dry.
When completely cool reverse the pan, put the cake on a grill pan, pour the rest of the chocolate, melted, then sprinkle with pistachio grain.