Stuffed meatloaf

Ingredients for 4 servings:

• 1 kg minced meat, mixed
• 250 g feta cheese
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 2 chili peppers, red
• 2 onions
• 2 cloves garlic
• 1 stale roll
• 2 eggs
• 750 g potatoes
• 1 cup of cream
• 1 bunch parsley, chopped
• 1 tbsp herbs (herbs de Provence)
• salt and pepper
• nutmeg
• Paprika powder, sweet
• Caraway seeds
• coriander

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Soak the bread roll in water and squeeze out any excess moisture. Crumble the feta cheese. Preheat the oven to 200°C. Peel the onions and finely dice them. Wash the bell peppers, remove the seeds, and dice them. Cut the chilies open, remove the seeds and ribs, and finely dice them. Peel the garlic cloves and finely dice them. Heat a little oil in a pan. Sauté the onions, bell peppers, chili, and garlic until translucent, then let cool. Place the minced meat, bread roll, eggs, parsley, diced bell peppers, feta, and the contents of the pan in a bowl and mix well until smooth. Season generously with salt, pepper, coriander, caraway, and sweet paprika. Shape the meat dough into a loaf and place it in the center of a suitable baking dish. Make an opening lengthwise from the top and press in the remaining feta cheese. Reseal the opening. In a bowl, combine the cream with the herbs de Provence, plenty of salt, nutmeg, and plenty of pepper. Peel the potatoes, slice them thinly, and mix them with the cream in the bowl. This prevents the potatoes from sticking together. Arrange the potatoes around the meatloaf, sprinkle with herbs de Provence, and bake on the middle rack of the oven for 1 hour.