Name: Cheese Stuffed Meatloaf with Feta, Gruyere, and Roasted Red Peppers Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 600 grams / 1 lb + 5 oz lean ground beef; 400 grams / 14 oz ground pork; 1 medium-sized onion, minced; 5 large garlic cloves, minced; 2 medium-sized eggs; ⅓ cup chopped parsley; 1 tablespoon dried oregano; 2 tablespoons dried thyme; 1 cup (or more) breadcrumbs; 400 grams / 14 oz feta cheese; 50 grams / 1.7 oz Gruyere, grated; 1 large roasted red pepper; 5-6 medium-sized potatoes, peeled and cut into bite-sized pieces; 2 tablespoons sweet red pepper; 4 tablespoons olive oil (plus extra to drizzle over the meatloaf); ½ cup white wine; A few sprigs fresh thyme

If you’re craving something hearty, flavorful, and downright delicious, this Cheese Stuffed Meatloaf with Feta, Gruyere, and Roasted Red Peppers Recipe is an absolute game changer. Imagine a juicy, tender meatloaf filled with creamy feta, nutty Gruyere, and sweet roasted red peppers, all oven-baked to perfection alongside perfectly seasoned potatoes. It’s comfort food elevated with Mediterranean flair, guaranteed to bring smiles and satisfy appetites at any family dinner or friendly gathering.

Ingredients You’ll Need

The image sequence shows a step-by-step process of preparing a stuffed meat roll. The first frame displays a flattened layer of mixed ground meat with green herbs evenly spread throughout, laid on white parchment paper on a white marbled surface. On the lower part of this meat layer, a white creamy cheese filling with small red bits is spread in a thick horizontal line. Next, the meat is partially folded over the filling, creating one visible rolled edge. Following images show a second fold, fully wrapping the cheese inside, forming a neat cylindrical meat roll. The rolled meat log is then placed on a baking tray lined with white parchment paper, showing a smooth outer texture studded with green herbs. The final frame highlights the entire meat roll, now fully shaped and resting on the tray, ready for cooking. Photo taken with an iphone --ar 4:5 --v 7

Getting started with this Cheese Stuffed Meatloaf with Feta, Gruyere, and Roasted Red Peppers Recipe means gathering some straightforward but incredibly essential ingredients. Each one plays a role in building the rich flavors, delightful textures, and vibrant colors that make this dish memorable.

Lean ground beef (600 grams / 1 lb + 5 oz): The meaty, flavorful foundation that keeps the loaf juicy and tender.
Ground pork (400 grams / 14 oz): Adds moisture and an extra layer of richness for the perfect meatloaf texture.
Onion, minced (1 medium): Softens and sweetens the meat mixture for a depth of flavor.
Garlic cloves, minced (5 large): Provides savory aromatics that awaken the palate.
Eggs (2 medium-sized): Natural binders helping your meatloaf hold its shape while staying moist.
Chopped parsley (⅓ cup): Freshness and a subtle herbal lift.
Dried oregano (1 tablespoon): Adds a hint of earthiness characteristic of Mediterranean cooking.
Dried thyme (2 tablespoons): Enhances the herbal notes and pairs beautifully with the cheese stuffing.
Breadcrumbs (1 cup or more): The secret to a firm yet tender meatloaf — adjust as needed for consistency.
Feta cheese (400 grams / 14 oz): The star of the stuffing, bringing salty creaminess and tang.
Gruyere cheese, grated (50 grams / 1.7 oz): Adds a nutty, gooey richness that melts perfectly inside the loaf.
Roasted red pepper (1 large): Sweet and smoky, it brightens up the cheese filling with vibrant color and flavor.
Potatoes (5-6 medium-sized): Cut into bite-sized pieces and roasted alongside the meatloaf for the perfect side.
Sweet red pepper (2 tablespoons): Sprinkled over the potatoes to enhance their sweetness and add subtle warmth.
Olive oil (4 tablespoons plus a drizzle): Keeps the meatloaf moist, helps potatoes roast to golden perfection, and adds fruity undertones.
White wine (½ cup): Infuses the roast pan with acidity and depth, balancing the richness of the meat and cheese.
Fresh thyme sprigs (a few): Tossed in for aromatic bursts that uplift the entire dish.
Salt and pepper: Season carefully – the cheeses add saltiness so go easy on added salt.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Cheese Stuffed Meatloaf with Feta, Gruyere, and Roasted Red Peppers Recipe

Step 1: Preparing the Meat Mixture

Begin by heating a splash of olive oil in a pan over medium heat. Toss in your minced onion and let it cook gently for about a minute, followed by the garlic. You want them softened but not browned. This mixture will add subtle sweetness and aroma when combined with the meats. Next, in a large bowl, combine the lean ground beef, ground pork, minced onion and garlic, eggs, chopped parsley, dried oregano, thyme, and the breadcrumbs. Add a quarter cup of water to help with moisture and season lightly with salt and pepper — keep it light since the cheeses pack quite a salty punch. Knead the mixture thoroughly by hand for a couple of minutes until it’s firm but still moist enough to shape.

Step 2: Making the Cheese Stuffing

While the meat sets in the fridge for about 30 minutes, blend your feta cheese until smooth using a blender or food processor. Transfer it to a bowl and gently fold in the diced roasted red pepper and grated Gruyere. This dreamy cheese filling is going to melt into the meatloaf, creating melty pockets of flavor in every slice.

Step 3: Assembling the Meatloaf

On a sheet of parchment paper, spread out the meat mixture into a neat 30 by 33 centimeter rectangle. Near the bottom edge, leave some space and spread the cheese filling evenly. Using the parchment paper as your guide, carefully roll the meat mixture over the filling like a log, pressing the edges to seal everything inside. Transfer this roll to the center of a roasting pan measuring about 27 by 39 centimeters. Remove the parchment paper carefully or trim it so a small piece remains under the loaf for support through baking.

Step 4: Preparing the Potatoes and Baking

In a separate bowl, toss the potato pieces with sweet red pepper, olive oil, salt, and pepper. Arrange these potatoes all around the meatloaf in the roasting pan. Drizzle a bit more olive oil over the top of the loaf and scatter fresh thyme sprigs across the pan. Pour the white wine carefully into the pan to keep everything moist and introduce an extra layer of flavor. Bake initially at a high temperature of 392°F (200°C) for 15 minutes to develop color, then reduce the heat to 338°F (170°C) and continue baking for another 35 to 40 minutes until the internal temperature reaches 78°C for optimum juiciness. Once done, remove from the oven and let rest for 20 minutes before slicing.

How to Serve Cheese Stuffed Meatloaf with Feta, Gruyere, and Roasted Red Peppers Recipe

A large, raw meatloaf shaped in an elongated oval sits in the center of a black roasting pan, speckled with bits of green herbs and small purple pieces, and topped with fresh green sprigs of thyme. Surrounding the meatloaf are thick, cubed pieces of yellow potatoes coated in a light layer of spices, with a few additional small thyme sprigs scattered among them. The pan rests on a wooden surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple sprinkle of freshly chopped parsley or thyme leaves across the top adds a lovely burst of green color and fresh aroma that complements the richness of the cheese stuffing. A light drizzle of high-quality extra virgin olive oil just before serving will elevate the glossy finish and deepen the mouthfeel.

Side Dishes

Roasted seasonal vegetables like asparagus, carrots, or green beans make wonderful partners to this cheese-stuffed meatloaf. A crisp, refreshing Greek salad with cucumber, tomatoes, and olives provides a bright counterpoint that balances the richness perfectly. For bread lovers, warm crusty bread is ideal for soaking up any savory juices leftover on the plate.

Creative Ways to Present

Slice the meatloaf thickly and serve it up as individual portions garnished with extra roasted red peppers for a festive presentation. You could even transform it into a sandwich filling layered with arugula and a smear of spicy mustard for an indulgent lunch twist. For a more modern vibe, plate slices over creamy mashed potatoes and drizzle a tangy yogurt-based sauce infused with herbs.

Make Ahead and Storage

Storing Leftovers

Leftover meatloaf slices can be stored in an airtight container in the fridge for up to 3 days. This allows flavors to deepen even further, and the meat stays tender and moist thanks to the cheese filling.

Freezing

You can freeze the entire cooked meatloaf wrapped tightly in plastic wrap and foil for up to 2 months. For best results, slice the meatloaf before freezing so you can thaw only the portions you want to enjoy later.

Reheating

Reheat meatloaf slices gently in the oven at 325°F (160°C) covered with foil to keep moisture locked in, or microwave briefly on medium power. Avoid overheating to preserve the tender texture and luscious melted cheese inside.

FAQs

Can I use just beef instead of mixing beef and pork?

Absolutely! While mixing in pork adds extra moisture and flavor, using all beef is fine if that’s what you have on hand. Just be sure to check the texture, adding a bit more breadcrumbs if needed to hold the loaf together well.

What type of roasted red pepper should I use?

Jarred roasted red peppers work wonderfully here for convenience and consistent flavor, but if you prefer, you can roast your own fresh red peppers at home. The key is ensuring they are tender, sweet, and skinless.

Can I make this meatloaf without eggs?

Eggs help bind the meat mixture but if you’re avoiding them, try substituting with a flaxseed egg or a bit more breadcrumbs combined with a splash of water. The texture might be slightly different but still delicious.

Is there a way to make this recipe gluten-free?

Yes! Simply substitute the regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. The rest of the ingredients are naturally gluten-free.

How do I know when the meatloaf is perfectly cooked?

The best way is to use an instant-read thermometer. When the internal temperature hits 78°C, the meatloaf is cooked through but still juicy and tender—perfect for this cheese-filled delight.

Final Thoughts

This Cheese Stuffed Meatloaf with Feta, Gruyere, and Roasted Red Peppers Recipe is truly one of those dishes that feels like a warm hug on a plate. Bringing together simple ingredients in an extraordinary way, it’s perfect for family dinners, special occasions, or whenever you want to treat yourself to something memorable. I hope you’ll give it a try soon — it’s sure to become a beloved favorite!

Cheese Stuffed Meatloaf with Feta, Gruyere, and Roasted Red Peppers Recipe

Ingredients You’ll Need