This was a very unique meatloaf recipe. I found it in my Mario Batali cookbook. There were some differences between the cookbook and online versions I have seen. Basically the recipe in the cookbook was cut in half, so I only made one 16 x 6 loaf. Otherwise, the only other difference was that the cookbook recipe did not call for wine to be added to bottom of pan, just water. I found the meatloaf to be a little dry. It was not overcooked as that I checked with an instant read thermometer for correct temp. I think it could have used a bit more cheese. I used provolone as that I couldn’t find caciocavallo. Also, there was not a lot of pan juice left over to reduce. What was there definitely helped to moisten the meatloaf. One of the recipes for this that I found online called for pork sausage, not ground pork. I think if I made again, I would use the sausage to provide more fat to help keep the meatloaf moister. Served with roasted potatoes and roasted cauliflower.