Cut the dried tomatoes into small pieces. Peel and finely dice the onions and garlic. Wash the herbs, shake dry, pluck off the leaves and chop them. Chop, dried tomatoes, half onions and garlic, herbs, mustard, egg, yoghurt and about 1 1⁄2 Knead salt and pepper.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line a baking tray with baking paper. Finely dice the mozzarella. Put the chopping mass on cling film and form a flat square (approx. 24 x 24 cm) with your hands.
Spread the mozzarella lengthwise in the middle, leaving about 2 cm free at the edge. Roll up the chopped mozzarella using the foil. Shape into a loaf. Place on the baking paper with the seam facing down. Score the surface several times with a knife.
Roast in the hot oven for about 1 hour.
In the meantime, heat oil in a saucepan for the sauce. Fry the remaining onions and garlic in it. Deglaze with tomatoes and juice. Bring everything to the boil and crush the tomatoes a little. Simmer for about 10 minutes.
Season to taste with salt, pepper and paprika.
Clean, wash and drain the arugula well. Fry ham in a pan without fat in portions until crispy and drain on kitchen paper. Remove meatloaf from the oven. Serve with ham chips and rocket.
Add the tomato sauce.