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.
Peel the squash and cut in thin slices (pay attention with knife as the squash is pretty hard).
Roast slices on a hot skillet or grill for a couple of minutes on each side.
In a bowl put blue cheese, breadcrumbs, chopped rosemary needles and hazelnuts, mix with a fork until you have a crumbly dough.
Adjust salt and pepper, you may need less or more breadcrumbs, it depends on how creamy is blue cheese.
Put the squash slices on a baking tray, put a spoonful of crumble on each one, bake for about 15 minutes at 360°F or untill the crumble is crispy.
Serve hot or warm.
Put the tuna steak in a bowl with oil, crushed ginger and crushed garlic, salt and pepper, lemon juice.
Seasoning it well and cover, put in the fridge for about 2-3 hours.
Boil potadoes, crush them with a fork or with a potado masher, let them cool.
Grill the tuna steak on a hot skillet, let it cool it too then crush tuna in small crumbles and add it to the potadoes.
Add parsley, eggs and breadcrumbs enough to have a dough that can be modelled; adjust salt and pepper.
With slightly greased hands ( olive oil) form small balls or patties, put them on a baking tray and drizzle with oil.
You can coat them in breadcrumbs if you want, I didn't to it this time.
Bake for about 15- 20 minutes at 390°F, they have to become gold.
I prefer them room temperature than hot.
Serve them with yogurt dip or mayonnaise.