Preheat the oven to 375°F. Begin by soaking the torn bread pieces in milk for approximately 10 minutes to allow the bread to absorb the liquid.

In a large mixing bowl, combine the ground beef and veal, scrambled eggs, pancetta, Parmesan, chopped parsley, and lemon zest. Season generously with kosher salt and freshly ground black pepper. After squeezing any excess milk from the soaked bread, chop it finely and add it to the meat mixture. Mix the ingredients gently until just combined, ensuring not to overwork the mixture. Shape the mixture into a meatloaf, approximately one foot in length and 4 inches across. Loosely cover and refrigerate for 15 minutes to set.

In a large, ovenproof skillet, heat the olive oil and butter over medium-high heat. Once the oil is hot, carefully place the meatloaf in the skillet, ensuring it does not move during the searing process. Allow it to brown for about 5 minutes before gently turning it using two spatulas, making sure not to disturb the crust. Brown the second side for an additional 5 minutes and transfer the meatloaf to a plate.

Discard all but 2 tablespoons of the fat from the skillet. Increase the heat to high, then pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Return the seared meatloaf to the skillet and place it in the oven. Baste the meatloaf occasionally with the pan juices. Roast until a meat thermometer inserted into the center of the loaf reads 150°F, approximately 25 minutes.