Heat olive oil in a pan and fry chopped onion for 7 minutes.
Add whole garlic cloves and cook for one minute before seasoning with salt and pepper.
Add chopped tomatoes and stock, then simmer and reduce for 40 minutes.
Preheat your oven to 180°C.
Combine onion, parsley, carrot, parmesan, beef, one egg, and chopped garlic in a bowl.
Add a second egg, mix by hand, and form into a rectangle with ham in the center.
Coat the meatloaf in a final beaten egg and breadcrumbs, then brown in olive oil for 15 minutes.
Place meatloaf in a baking tray, pour sauce over it, and bake for 40 minutes until juices run clear.