It does however produce twice as much sauce as one can reasonably use with the meatloaf. We had ours the next day with pasta. One of the things I like about this recipe is that it is made entirely on the stove top. Most meatloaf recipes are made in the oven, but as the warmer months approach it’s nice to have a stovetop alternative. In a small bowl, combine the milk and bread, and mash until creamy. Add the milk and bread to the meat along with the onion, Parmesan, prosciutto, garlic, salt, and pepper. Mix thoroughly by hand. Mix in the lightly beaten egg yolk. Strain the soaking water through a fine sieve lined with paper towels. Whisk the tomato paste into the soaking liquid and set aside. If the sauce seems thin, concentrate it by boiling rapidly for a few minutes. Pour a little sauce on a warm serving platter, arrange the meat slices, then cover with the remainder of the sauce.
