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Get the recipe here: https://www.dimitrasdishes.com/feta-cheese-pepper-stuffed-meatloaf/
Ingredients
4-5 potatoes, peeled and cubed
28 ounces pasta sauce
For the Meatloaf:
2 pounds ground beef
1 onion
1 bunch fresh parsley leaves
3 garlic cloves
1 and 1/2 cups (115g) unseasoned Panko breadcrumbs
1 cup milk
1/2 cup shredded parmesan cheese
2 eggs, slightly beaten
1 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon crushed black pepper
1/2 teaspoon crushed red pepper flakes
The Filling:
8 oz feta cheese
1 cup shredded mozzarella cheese
12 oz roasted red peppers (about 2 peppers) chopped or Harissa sauce
Optional Filling Ingredients:
Pitted Kalamata olives, chopped
sautéed spinach
sautéed mushrooms
Instructions
Preheat the oven to 350 °F, 180 °C.
Prepare the meatloaf:
Place the ground beef in a large mixing bowl.
Finely chop the garlic, onion, and parsley in a food processor. Add to the bowl with the meat along with all of the remaining ingredients and mix together.
Place a 12 by 16-inch parchment paper on your work surface. Spread the meatloaf mixture onto the parhment paper as evenly as you can.
Add the crumbled feta to the middle of the meatloaf along with the roasted peppers and the mozzarella cheese.
Use the parchment paper to help you roll the meatloaf and transfer it to a baking pan.
Carefully remove the paper and discard it.
Place the potatoes in a bowl and drizzle a quarter cup of olive oil over them. Season with salt, pepper and a teaspoon of dried oregano. Toss together and arrange them around the meatloaf.
Pour the pasta sauce over the tomatoes and over the top of the meatloaf.
Cover the pan with foil and bake on the center rack of the preheated oven for 40 minutes. Remove the foil and bake an additional 25 minutes or until the potatoes are fork-tender. The meatloaf is ready once the internal temperature reaches
160 °F, 71 °C.
Allow it to rest for 15 minutes and serve with salad and toasted bread.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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23 Comments
I’m making this recipe for Saturday dinner. Thank you.
Excellent Dimitra greetings from Kreta
Bravo Dimitrula ..🇬🇷🇬🇷🇬🇷
Can I use a substitute for feta?
Love to try 😋😍😌
Very nice! Thank you.
Where do i find your recipe for BEFTEKA? Please advise and thank you so much.
Mhmh Oo
Personally, I'm glad you forgot the milk. I've never used milk in meatloaf before and was very interested in how your recipe did without it. I think they turned out great and now am confident in using your recipe without it. Thanks!
Dimitra, ya know what. Forgetting an ingredient as a ‘professional’ compared to most of us is encouraging and inspiring. Y? Because when something does not turn out for a lot of us it makes us what to quite. I find it refreshing that you choose to air this. You could hav recorded it again. Thanks a bunch for allowing us to know it’s ok to mess a dish up. But I be it was delicious just as it was cooked. I’m surely gonna try it – with the mike of course. Enjoy watching you 🥰
Absolutely the best
This was delicious! I made the meatloaf with the tomato, feta and mozzarella stuffing. Served it with a green salad, crusty bread and satziki. Well done Dimitra! Another wonderful home made meal that would rival even the best Greek restaurant.
This is a very tasty and unique meatloaf, company worthy, to help out in these tight times. I have to say that the milk made mine too loose. It didn't fold into a roll well at all. I patted it into as much shape as I could, then crossed my fingers. I used the recommended ingredients, so there wasn't anything else to make it loose. I like my cooked slices to not fall apart into pieces on contact with the plate. Maybe your previous experience with dryness involved different, dryer elements. This was not a loss though, being very tasty. Thank you.
Fantastic dish. Really loved it
The suggestion of the feta (yummy) combined with the roasted red peppers is the thing that caught my eye…followed the recipe (mostly) but reduced the milk to 1/3 cup instead of a full cup but added spinach to the ingredients (which no matter what you do is almost always wetter than you imagine) and the moisture factor was spot on! Also, I used petite medley potatoes cut in half with skin left on instead of the peeled (russets?)….absolutely delicious! I had a plate salad made but didn't eat any of it because there was no more room left in 'ma tummie!' ; – )
Dimitra… Definitely a new way of "Meatloafing" for me. Rolling it and stuffing it with Feta and peppers…. Wow! I can't stop drooling.
My meatloaf has hard boiled eggs in it. Not as interesting as yours. You win.
I will make this—BTW I was stationed at the Air Force Base on Crete for quite a few years. it was outside Heraklion. I was Back on Crete in 2018 visiting my Greek Friends. Hopefully I'll be back this summer.
Awesome as always ❤❤❤
I would have liked to see you putting gloves on…B 4 U mixed the all the meatloaf stuff 2 gether ? ( thin one time used gloves of course )
“Eggs on the side and beat them with a fork so you don’t use another bowl”!! I love that – I do the same thing! It’s a Greek thing! ❤
I put to much milk in it 😂
I'm growing peppers for the first time in my garden this year and this is the 1st recipe I've chosen to make with my peppers. They should be ready to pick in about 2 more months and I can't wait! Thanks for this recipe it looks absolutely Amazing! I just love a great meatloaf!
Wow it so yummy