We roasted the meatloaf on a bed of par-boiled potatoes and onions. The juices and the fat from the blend of meats seeped into the vegetables. After cooking the loaf for 45 minutes at 350°F we topped it with tomato sauce. We cooked it for an additional 15 minutes and turned off the oven. We let the meatloaf braciole rest in the oven for 15 minutes and then an additional 15 minutes on the counter. The meatloaf sliced beautifully. The cheese melted into the broccoli. The meatloaf seasoned the broccoli. The parts remained separate. Together they created a delicious whole.