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Meatloaf-Stuffed-With-Feta-Cheese-And-Roasted-Red-Peppers
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4.48 from 23 votes

Cheese Stuffed Meatloaf (Feta, Gruyere & Roasted Red Peppers)

Juicy and tender meatloaf stuffed with cheese and potatoes on the sides. One of the best ever!
Prep Time30 minutes
Cook Time1 hour
Course: Main Course
Cuisine: Greek
Keyword: beef, cheese, feta, Oven baked, potatoes
Servings: 4 to 6 servings
Calories: 928kcal

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
  • 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 (like these)

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 a bit more to drizzle over the meat)
  • ½ cup white wine
  • a few sprigs fresh thyme

Instructions

For The Meatloaf:

  • Heat a splash of olive oil in a pan over medium heat. Add the onion and cook for a minute. Then add the garlic and cook until both get lightly softened. No need to get any color. Remove from heat.
  • In a mixing bowl add all of the ingredients for the meatloaf. Add the cooked onion and garlic as well. Pour in a ¼ cup of water. Season with salt and pepper. Add just a tiny amount of salt as both Feta and Gruyere are very salty. Mix and knead the ground meat with your hands for 2-3 minutes. It should be firm enough to hold its shape yet moist enough. If you can easily shape a small part of the meat to a perfectly round ball then you're good to go. If your ball looks a bit mushy then you need to add some more breadcrumbs to the mixture.
  • Once done, place the bowl in the fridge and let set for 30 minutes. Meanwhile, prepare the cheese stuffing.

For The Stuffing:

  • Add the feta cheese to a blender or food processor and blend until smooth. Transfer to a mixing bowl.
  • Dice the red pepper and add it along with the Gruyere to the bowl also.
  • Mix with a spoon until all the ingredients get thoroughly combined.
  • Take a piece of parchment paper and place it on your working surface. Add the ground meat mixture on top in order to form a flat and smooth 30 x 33 cm rectangle.
  • Add the filling on the bottom edge leaving about 2 cm space from the bottom and also the sides.
  • Using the parchment paper to help you hold it, start to roll towards the opposite edge. With your hands press the sides of the roll to help stick together well.
  • Then carefully transfer the roll along with the parchment paper and place it in the center of a 27 x 39 cm (10 x 15 inch) pan.
  • Slowly remove the parchment paper leaving only the meatloaf in the pan. If you don't feel confident doing that, you can just cut the excess parchment paper with a pair of scissors. Leaving only a small piece on the base of the loaf which you can remove after baking.
  • Preheat oven to 392°F / 200°C.
  • In a mixing bowl add the potatoes, sweet red pepper, and 4 tablespoons of olive oil. Season with salt and pepper. Mix well to combine. Then lay the potatoes all around the meatloaf.
  • Add also a generous drizzle of olive oil all over the top of the meatloaf.
  • Toss the sprigs of thyme here and there. Pour the wine in the pan.
  • Bake for about 15 minutes until it gets some color. Then drop the temperature to 338°F / 170°C and bake for 35-40 minutes more. You may use an instant-read thermometer to check the internal temperature of the meat to be sure. For a moist and tender meatloaf, a temperature of 78°C is ideal.
  • Remove from oven and let the meatloaf rest for 20 minutes. Then cut and serve!

Nutrition

Serving: 1serving | Calories: 928kcal | Carbohydrates: 61g | Protein: 55g | Fat: 49g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 233mg | Sodium: 1283mg | Potassium: 1386mg | Fiber: 6g | Sugar: 8g | Vitamin A: 922IU | Vitamin C: 42mg | Calcium: 585mg | Iron: 9mg