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For the sauce, heat a medium Dutch oven or large saucepot over medium to medium-high heat with EVOO, 3 turns of the pan. Add onion, celery, garlic, bay, salt and pepper and stir to soften 5 minutes. Add dried spices and tomato paste, stir a minute, add wine and let it absorb, then add stock, tomatoes and passata. Reduce heat and simmer sauce 30 minutes to break down the whole tomatoes.
Preheat oven to 400˚F. For filling, clean and strip leaves from the stems. Shred the chard and/or kale into 1-inch pieces. Heat EVOO, 3 turns of the pan, in large skillet over medium-low to medium heat with garlic, swirl a minute or 2, then wilt in greens, season with salt and pepper, and add the lemon juice or vinegar. Cool the greens. Unwrap the ham and shred the mozzarella or fontina and combine with the Parm.
For the meatloaf, place the turkey in a bowl and season with salt, pepper and white pepper, then grate the onion over the bowl to catch the juice. Add breadcrumbs, zest, nutmeg, parsley, thyme, mustard, egg, and hazelnuts, then combine well.
Line a baking sheet or jellyroll pan with a sheet of parchment or foil and fill with turkey meatloaf mix, spread in an even layer. Top the turkey with a shingled layer of ham, leaving a 1½-inch edge on the far, short side of the pan. Press excess liquid from greens and top the ham with an even layer of them. Top the greens with cheeses and use the paper or foil to help you roll and tuck the meatloaf. Put loaf on a parchment-lined baking sheet and drizzle with the olive oil. Roast 45 minutes to 1 hour, or 160˚F on thermometer at center of loaf. Let stand 10 minutes minimum before slicing.
Once the meatloaf is roasting, for the broccolini and carrots, line a baking sheet with foil, toss all ingredients together, and arrange in even layer and roast 45 minutes until tender and the broccolini tops are crispy at the edges.
To serve, spoon sauce onto warm plates and top with meatloaf. Serve with Pumpkin Ziti and Roasted Broccolini and Carrots.