Summertime meatloaf stuffed with Florina sweet red peppers and Feta cheese

A delicious version of meatloaf, fully in the Greek style! An ideal dish for the Summer months. Serve it with your favourite homemade tomato sauce (a bit spicy would be great) along with fried or oven baked potatoes and a nice green salad

From "BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 8-10 people)

For the meatloaf:
1 1/2 Kg of ground beef
500gr. of ground pork
2 large yellow onions, grated
200gr. of stale bread, soaked and well drained
1 large tomato, grated
2 eggs
1 bunch of flat-leaf parsley, finely chopped
20 ml of malt vinegar
80 ml of olive oil
1 tbsp. of dried oregano
salt
pepper

For the filling:
8 roasted Florina red peppers, from a jar (or any roasted sweet red peppers)
250 gr. of Feta cheese, cut in medium sticks

Method:
Put in a large bowl all the meatloaf ingredients and work with your hands until they are well blended. Cover the bowl with cling film and leave in the fridge to marinate for at least 1 hour.

In the meantime, preheat the oven to 180^οC.

Take the mince out of the fridge and equally divide it into 2 parts. Spread each part on a large piece of waxed paper.

Equally divide and arrange the peppers and the cheese sticks on the centre of each of the meat parts (lengthwise) and shape each into a roll making sure that the filling is well enclosed. Brush each meatloaf with some oil.

Carefully wrap with the waxed paper and then with some aluminium foil.

Transfer the loaves into a baking dish, add 1/2 a cup of water in, put in the oven and cook for about 40-45 minutes.

Take out of the oven, unwrap the loaves and allow a few minutes to cool down before cutting into slices and serve.