This free-form meat loaf is down-home comfort food.
1. Preheat oven to 350ºF. Place the bread crumbs in a large bowl and pour the wine over them. Stir with a spoon to moisten. Set bowl aside.
2. Heat 2 tablespoons of the oil in a sauté pan. Add carrot and onion, and cook just until onion softens-about 4 minutes. Stir in mushrooms and cook 2-3 minutes. Stir in the garlic and cook 1 minute longer. Set aside to cool.
3. To the bowl with the bread crumbs, add the parsley, cheese, salt and pepper, and mix with a fork. Stir in the eggs. Add the beef and pork and with wet hands combine everything quickly.
4. Transfer the meat loaf mixture to a lightly oiled, rimmed baking sheet or roasting pan, and shape it into a flat 10-inch-by-5-inch loaf.
5. Toss the potatoes with the remaining olive oil and season with salt and pepper. Pat the potatoes evenly on top of the meat loaf.
6. Bake until the internal temperature reaches 155ºF-160ºF on an instant-read thermometer. This usually takes about an hour, depending on how thick you made the loaf. The potatoes should look golden brown and crispy.
7. Let stand for 5 minutes before slicing crosswise.