Preheat oven to 375°F.

Drain the bread and squeeze it with your hands into a soft pulp.

In a large bowl combine the bread, beef, prosciutto, eggs, parsley and parmigiano-reggiano, and season with salt and just a bit of black pepper.

Mix well with your hands or with a large spoon until the ingredients are thoroughly combined.

Shape the mixture into a large, rectangular loaf.

Spread breadcrumbs on a large piece of aluminum foil and roll the meatloaf in the bread crumbs to coat all sides.

Coat a large baking dish with olive oil.

Place meatloaf in dish and brush some oil on top.

Bake until golden brown, 50 to 60 minutes.

While the meatloaf is in the oven, heat oil in a medium-sized saucepan over medium heat.

Add garlic and stir until it begins to color, less than 1 minute.

Add the tomatoes and season with salt and red pepper. Cook 10-12 minutes, stirring a few times. Add parsley and stir.

After meatloaf has cooked for 50 to 60 minutes, carefully tilt the baking dish and discard about three-quarters of the fat and watery juices that have accumulated. Depending on the fat content of the meat, you may not have much juice – if that’s the case, don’t pour any of the juices off.

Pour the tomato sauce over the meatloaf and bakes 20 minutes longer. It's okay if it's still a little pink inside.

Cool the meatloaf 5 minutes before slicing.

Serve topped with a few tablespoons of tomato sauce and sprinkled with fresh parsley.