Meatloaf Filled with Feta and Paprika
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 kg minced meat, mixed
- 2 rolls, from the day before
- breadcrumbs
- 1 onion (s)
- 1 bunch parsley, or pack TC
- 2 egg (s)
- 2 bell peppers, yellow and red
- 200 g feta cheese
- mustard
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the electric stove to 180 ° C. Soak the rolls in water. Put the mince in a bowl, cut the onion into fine cubes. Wash and finely chop the parsley.
- Squeeze out the rolls very well, pick them up and add to the mince. Add the parsley, onions and eggs and mix everything well. Season with salt, pepper and mustard. If the meat dough is too loose, just add some breadcrumbs.
- Wash the peppers and cut into 1.5 cm cubes. Halve the feta lengthways. Put both aside.
- Now take a baking sheet lined with baking paper and cut the mince into thirds. Place the first third in an oval shape and about 2 cm thick on the baking sheet. Place the feta halves on the mince and spread the yellow pepper cubes on top. Make sure that approx. 1 cm remains free at the edge. Place the second third of the mince in an oval shape on the feta pepper mixture and press firmly. Distribute the red pepper cubes on the second third of the mince. Now place the rest of the minced meat on top and shape it into a loaf. Put in the oven and roast on the middle rack for about 1 hour. Then test with a kebab skewer, should any bloody liquid leak out, extend the roasting time by approx. 15 minutes.
- It goes well with rice and a tomato and oregano sauce.
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