Veal meatloaf with spinach, pine nuts, and sultanas

1. Soak the sultanas in a bowl of water.
2. Soak the stale bread in a bowl of milk.
3. Place the ground veal in a bowl, add the soaked bread (well 4. squeezed dry), the eggs, chopped parsley, grated Parmesan, salt, and pepper, and mix well with your hands.
5. Add the drained and squeezed sultanas and pine nuts, and mix everything together well.
6. Shape the meatloaf with wet hands and coat it in breadcrumbs.
7. In a non-stick skillet, melt a knob of butter and brown the meatloaf, taking care to turn it on all sides to create an even crust.
8. Finish cooking in the oven at 180°C for 30–35 minutes.
9. Let the meatloaf rest and cool for 30 minutes before serving.