In a small bowl, combine the breadcrumbs and milk. Set aside for 5 minutes until fully absorbed. (This is called a panade -- and it's helpful for keeping meatballs and meatloaves moist and tender).
In a large bowl, combine the veal, pork, breadcrumb mixture, onion, garlic, sage, thyme, marjoram, cayenne pepper, smoked paprika, cloves, salt, pepper and egg. Use your clean hands to thoroughly mix the ingredients so that they are evenly distributed.
Line a 5.25 x 9 x 2.75" loaf pan with prosciutto, leaving a little overhang on the sides for wrapping the meatloaf. (see photo above.) Place the sage leaves, fuzzy side down on the bottom of the pan (this is purely aesthetic, but you can see the sage through the thin slices of prosciutto and it makes it a little fancy.
Fill the loaf pan with the meatloaf mixture and bake for 50-60 minutes or until meat is done. Let the meatloaf rest for about 10 minutes. Drain any excess liquid from the pan, then turn the meatloaf out onto a platter with the sage leaves facing up.
Cut into 1" slices and serve. This is great with mushroom gravy, scalloped potatoes, mashed cauliflower, mashed potatoes or mac n' cheese from this site.