For the meatloaf: season the AltroFood mixture with a pinch of salt, pepper, nutmeg, oregano and paprika. Roll the dough, tighten it in cling film and fold it into a negative.
Blanch the spinach in plenty of boiling salted water for 1 minute and cool immediately in water and ice. Squeeze out the spinach well and sauté it with a little oil, the poached garlic clove and a pinch of salt to flavour it and remove extra moisture. Allow to cool again and chop finely with a knife.
Spread the spinach on a sheet of foil creating a fairly thin layer. Remove the AltroFood dough, which should be quite hard, from the blast chiller. Unroll it from the foil and place it on top of the spinach. Roll out the new foil again, making the spinach stick well over the entire surface of the firm dough. Tighten well and leave to rest for another half an hour in the blast chiller.
Remove the dough from the foil and roll it tightly inside the puff pastry, cutting off the excess dough with a small knife.
With the remaining puff pastry, cut thin strips and create a decorative lattice.
Brush well with extra virgin olive oil and bake in the oven at 180°C for about 40-45 minutes. Leave to cool.

For the sauce: make the sauce by removing the stones from the plums and cutting them into pieces. Fry them in a frying pan with a little extra virgin olive oil and a pinch of salt. Deglaze with red wine and continue to cook for 10-15 minutes over a low flame, adding the cinnamon and bay leaf.
Remove the spices and blend the sauce. Bind it with half a teaspoon of corn starch dissolved in a little water and mix well with a whisk. Season with salt.
Serve the sliced meatloaf topped with a generous spoonful of the plum sauce.