Fillet wash, dry with a cloth.

Make a cut along the piece, but to penetrate to the end, to deploy. Slightly "flatten" the smooth side of the hammer.

Pepper grind in a mortar.

Fillet a little salt (given the "salinity" of bacon!) pepper, brush with soft Kasim cheese.

RUB the Parmesan, blue cheese on a grater, make the next layer.

Sprinkle cheese on top of chopped greens, put sun-dried tomatoes and garlic (from the jar).

Roll roll, to grab the thread, the edges close with a toothpick. After baking remove. Since threads only lightly tighten the roll, then tilt it to one side (bacon only on the top and sides), at the bottom, cut the thread and they are taken freely, it is important not to impose nodes, but only slightly to grab if you don't want to use a thread - possible long wooden skewers to use to secure the roll, or special clips (I'm not!).

Wrap a strip of bacon. Form cover with foil, lay out the roll.

Top cover with foil. Bake in a preheated 180 C oven for 1.5 hours. 15 minutes before end of cooking remove foil, roll browned. Time and temperature are approximate, see your oven! Meatloaf is delicious hot or cold!