Stuffed meatloaf

Ingredients for 4 servings:

• 1 kg minced meat, mixed
• 250 g feta cheese
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 2 red chili peppers
• 2 onions
• 2 garlic cloves
• 750 g potatoes, waxy
• 1 cup of cream
• 1 package of parsley (frozen)
• 1 stale roll
• Water for soaking
• 1 egg(s)
• lots of herbs from Provence
• some salt and pepper
• oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

with feta, peppers and chili

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 under running water, remove the seeds and ribs, and finely dice them. Peel the garlic cloves and finely dice them. Heat the oil in a pan. Sauté the onions, bell peppers, chili, and garlic until translucent and let cool slightly. Mix the bread roll with the egg, parsley, and half of the feta. Add the ground beef and knead into a dough. Now add the contents of the pan and knead in. Season with salt and pepper to taste. Shape the meat dough into a loaf and place it in the center of a greased baking sheet (or a suitable casserole dish). Make a hole lengthwise from the top and press in the remaining feta cheese. Reseal the hole. In a bowl, combine the cream with plenty of salt and pepper. Peel the potatoes, slice them with a cucumber slicer, rinse them, and mix them with the cream in the bowl. This prevents the potatoes from sticking together. Arrange the potatoes around the meatloaf, sprinkle with Provençal herbs, and bake for 1 hour on the middle rack of the oven.