Empty My Fridge
Epic Stuffed Meatloaf Recipe - Feta & Roasted Red Pepper!
Ingredients
- Potato · peeled cubed4–5
- Pasta sauce28 oz
- Ground beef2 lb
- Onion1
- Parsley1 bunch
- Garlic3
- Breadcrumb1
- Milk1 cup
- Parmesan cheese · shredded½ cups
- Egg · beaten2
- Oregano · dried1 tsp
- Salt2 tsp
- Black pepper · crushed½ tsp
- Chili flake · crushed flakes½ tsp
- Feta cheese8 oz
- Mozzarella cheese · shredded1 cup
- Bell pepper · roasted chopped12 oz
- Kalamata olive · pitted chopped
- Spinach
- Mushroom
Instructions
- Preheat the oven to 350°F (180°C).
- Put the ground beef in a large bowl. Finely chop the garlic, onion and parsley in a food processor, then add them to the meat with all the remaining filling ingredients except the feta, roasted peppers, mozzarella, potatoes, olive oil and pasta sauce, and mix well.
- Spread the meat mixture as evenly as you can on a 12 by 16-inch sheet of parchment paper.
- Place the crumbled feta in the middle, then add the roasted peppers and mozzarella.
- Use the parchment to roll the meatloaf up, then transfer it to a baking pan and carefully peel off the paper.
- Toss the potatoes with 1/4 cup olive oil, salt, pepper and 1 teaspoon dried oregano, then arrange them around the meatloaf.
- Pour the pasta sauce over the potatoes and the top of the meatloaf.
- Cover with foil and bake on the centre rack for 40 minutes. Remove the foil and bake for 25 more minutes, until the potatoes are fork-tender.
- The meatloaf is done when its internal temperature reaches 160°F (71°C).
- Rest for 15 minutes before slicing.
Summarized from Dimitra's Dishes's video. Watch it for the details.
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