Coarsely mince the Mortadella and the two types of meat. Put them in a bowl and add the eggs, grated Parmigiano, ricotta (previously squashed well with a fork), nutmeg, salt and, if you like, some pepper. Mix all the ingredients together well.
Form your meatloaf into an elongated shape, rather like a large salami, and “wrap it up” tightly in baking foil (making sure you close it well all around). Cook it for 20 minutes in a pressure cooker with about 4 cm of water, or steam it – preferably in the special basket used for this purpose – for at least 40 minutes, turning it once.
When cool, slice it and serve with mayonnaise, with mayonnaise mixed with a little bit of mustard, or with a sauce prepared as follows: take 1 tablespoon of capers (preserved in vinegar, and well drained), 2 or 3 anchovy fillets (preserved in oil, and well drained), 1 boiled egg and 1 tablespoon of parsley leaves. Finely chop all the ingredients and then, stirring continuously, mix them with 3 to 4 tablespoons of extra virgin olive oil. Accompany the meatloaf (which has the number “two” repeated in its list of ingredients, hence its playful name) with boiled potatoes.