Veal Meatloaf w Lemon

Preheat oven to 375. Soak bread in milk for 10 min. Mix beef, veal, eggs, pancetta, parmesan, parsley and lemon zest in large bowl. Season liberally. Squeeze bread to remove excess milk, then chop and add to meat. Mix gently until well combined, but do not overmix. Transfer onto a board and shape into a fine meatloaf, short of a foot in length and 4″ across. Loosely cover and refrigerate for 15 min. Heat oil and butter in a large, ovenproof skillet over medium-high heat. Add meatloaf and sear without moving it until it is browned, about 5 min. Carefully slide a spatula under the meatloaf, then gently use another spatula to help turn it and brown the second side, again without moving it, for 5 min. Transfer to a plate. Pour out all but 2T of the fat, return the skillet to the stove and raise the heat to high. Add the wine and deglaze the pan, scraping up the browned bits stuck to it with a wooden spoon. Return the meatloaf to the skillet and then transfer to the oven, basting occasionally with the pan juices, until a meat thermometer inserted into the center of the loaf reads 150 degrees, about 25 minutes. Transfer to a platter and let stand, tented with aluminum foil, 10 min. Slice, pour the pan juices over the top and serve.

Beef 1 lb, ground
Bread 2c Italian, crust removed, torn into small pieces
Butter 0.25c
Cheese, Parmesan 0.75c
Egg 2 large, whisked
Lemon Zest 2 tsp grated
Milk 1c
Olive Oil 0.25c
Pancetta 4 oz, thinly sliced and chopped
Parsley 1c finely chopped
Veal 1 lb, ground
Wine, White 1c