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Pour two tablespoons of oil into a pan and add the peeled and minced garlic clove.
Add the well-hulled and washed mushrooms, parsley, adjust salt and pepper, and cook 20 minutes with the lid on medium heat, turning occasionally.
Drain, dry well with paper towels and keep aside.
Place the meat in a bowl and add the eggs and breadcrumbs.
Adjust salt and pepper and knead the dough with your hands until well incorporated and thick.
Form a rectangle with the meat mixture on a sheet of baking paper. Place the well-wrung spinach, mushrooms and sliced sweet Provolone Valpadana DOP in the center.
Close the patty by helping with the baking paper, to be tightened around it in a candy shape.
Let the meatloaf rest 30 minutes in the refrigerator, then bake, still in its candy wrapper, 45 minutes at 200°.
Remove from the oven, let cool 10 minutes, remove the paper, and cut the meatloaf into slices.
Serve with a side of baked potatoes.