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

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3.9 from 14 reviews

This Cheese Stuffed Meatloaf combines juicy ground beef and pork with flavorful herbs, garlic, and onions, filled with creamy feta, Gruyere, and roasted red peppers. Surrounded by tender, seasoned potatoes and baked to perfection, this Greek-inspired main course offers a rich, satisfying meal perfect for family dinners.

Ingredients

For The Meatloaf:

  • 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

For The Cheese Stuffing:

  • 400 grams / 14 oz feta cheese
  • 50 grams / 1.7 oz Gruyere, grated
  • 1 large roasted red pepper

For The Potatoes:

  • 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

Instructions

  1. Cook onion and garlic: Heat a splash of olive oil in a pan over medium heat. Add the minced onion and cook for about a minute until softened. Then add the minced garlic and cook briefly until both are lightly softened but not colored. Remove from heat.
  2. Prepare meatloaf mixture: In a large mixing bowl, combine the ground beef, ground pork, cooked onion and garlic, eggs, chopped parsley, dried oregano, dried thyme, and breadcrumbs. Pour in ¼ cup water, season lightly with salt and pepper (considering the saltiness of the cheeses). Mix and knead thoroughly by hand for 2-3 minutes until the mixture is firm enough to hold its shape but still moist. Adjust breadcrumbs if the mixture feels too mushy.
  3. Chill the mixture: Place the meat mixture in the fridge for 30 minutes to set while preparing the cheese stuffing.
  4. Make cheese stuffing: Blend the feta cheese in a food processor until smooth. Transfer to a bowl and stir in the diced roasted red pepper and grated Gruyere until well combined.
  5. Form meatloaf and add stuffing: Place parchment paper on a work surface and shape the chilled meat mixture into a flat rectangle approximately 30 x 33 cm. Spread the cheese stuffing along the bottom edge, leaving about 2 cm space from edges. Using the parchment paper, carefully roll the meatloaf towards the opposite edge, pressing the sides to seal.
  6. Transfer to baking pan: Place the rolled meatloaf with parchment paper into the center of a 27 x 39 cm (10 x 15 inch) pan, then gently remove the parchment paper or trim excess, leaving a bit underneath if preferred for easy removal after baking.
  7. Prepare potatoes: In a bowl, toss the peeled and chopped potatoes with sweet red pepper, 4 tablespoons olive oil, salt, and pepper. Arrange the potatoes around the meatloaf in the pan. Drizzle olive oil generously over the top of the meatloaf, scatter fresh thyme sprigs around, and pour white wine into the pan.
  8. Bake the meatloaf: Preheat oven to 392°F / 200°C. Bake the meatloaf with potatoes for about 15 minutes until it begins to color. Then reduce oven temperature to 338°F / 170°C and continue baking for another 35-40 minutes, or until the internal temperature reaches 78°C (170°F) for moist, tender meatloaf.
  9. Rest and serve: Remove from oven and let the meatloaf rest for 20 minutes before slicing and serving with the roasted potatoes.

Notes

  • Use a meat thermometer to ensure the meatloaf reaches the safe and ideal internal temperature of 78°C (170°F).
  • Adjust the amount of breadcrumbs if the mixture feels too wet or dry to achieve the right texture for shaping.
  • If you have difficulty removing the parchment paper before baking, cutting away excess and leaving a small piece underneath is fine.
  • This recipe can be doubled for a larger crowd; baking times might increase slightly.
  • For a milder cheese stuffing, substitute part of the feta with cream cheese or ricotta.

Find it online: http://bitezly.com/cheese-stuffed-meatloaf-with-feta-gruyere-and-roasted-red-peppers-recipe/