Preheat oven to 350º. In a large bowl, mix the first 10 ingredients together (it works best to use your hands...). Spray breadloaf pan with a nonstick cooking spray, or use a nonstick pan. Place one-half of the meat mixture into pan and press the mixture onto the bottom of the pan. Layer the fontina cheese and uncooked pancetta over the meatloaf, and then press the remaining meat mixture over the top, rounding down the sides into the pan. Bake in the oven for one hour and fifteen minutes, or until a meat thermometer inserted reads 155°. Let sit for about 10 minutes before serving. You will note that the oils from the pancetta and sundried tomatoes accumulated along the meat in the pan; simply drain the oils from the pan before serving. Cut and serve alongside the polenta and braised Italian vegetables.