Wet the crumbs with water. Soften a tablespoon of raisins in warm water for about 15 minutes.

Beat the slice of beef, add salt and pepper.

Chop the prosciutto and mix 80 g in a bowl with a tablespoon of parsley and a minced garlic clove, a pinch of marjoram, the well-wrung bread and the yolks; mix well (stuffing).

Roll out the filling on the slice of beef, leveling well and leaving a centimeter free along the sides to facilitate rolling.

Spread on the filling a spoonful of pine nuts and raisins, drained and dried.

Roll the meat starting to fold the longer side on the filling. Tie with kitchen twine.

Put the oil in a saucepan, add the remaining chopped ham and meatloaf, brown it over medium heat until it is well colored.

Add a clove, carrot, onion and celery into chunks and, as soon as they are wilted, add a tablespoon of concentrate diluted in a ladle of salted hot water.

Cover and cook for about 2 hours, over low heat, occasionally soaking with a little boiling water.

Finally, remove the meat loaf from the casserole and let it rest.

While cooking, part of the filling may come out, but this will give even more flavor to the cooking base with which you will season the meatloaf.

Source : https://www.lacucinaitaliana.it/ricetta/secondi/polpettone-alla-napoletana/