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Step by Step Instructions
  • Step 1: In a bowl, bring together the mince, the finely chopped onion, lightly beaten egg, finely chopped parsley, soaked bread, grated tomato, salt and pepper, and add the olive oil.
  • Step 2: Knead well to blend all the ingredients together, and place the meat mixture in the refrigerator for 30 minutes.
  • Step 3: Line a baking pan with baking paper smeared with olive oil and spread the mince mixture out evenly with your hands to a uniform thickness.
  • Step 4: Put the kashkavali cheese sticks and the carrots in the middle and place the peppers on top.
  • Step 5: Roll up the mince - using the baking paper - and after you have wrapped it beautifully into a roll, transfer it into a baking pan. Now, carefully remove the baking paper that you used for rolling the meatloaf.
  • Step 6: Whisk the olive oil, lemon and mustard in a bowl.
  • Step 7: Add the oregano, salt and pepper.
  • Step 8: Use a brush to spread some of the sauce over the meatloaf.
  • Step 9: Bake at 180 °C for 45-50 minutes.
  • Step 10: Serve the meatloaf sliced in a platter and accompany it with green salad.
Ingredient List
  • 1000g beef mince
  • 1 onion - finely chopped
  • 1 egg
  • 30 grated tomato
  • 1/2 bunch of parsley
  • 200g stale bread, soaked in milk
  • 80ml extra virgin olive oil
  • salt
  • pepper
  • 350g kaskavali cheese cut into sticks
  • 150g Florina peppers - baked and skinned
  • 2 carrots - cut into sticks
  • 100ml extra virgin olive oil
  • 20ml lemon
  • 10g mustard
  • 1/2 oregano
  • ground black pepper

Stuffed meatloaf with kashkavali cheese

  • Preparation
  • Cooking
  • Extra
  • 4
A Mediterranean version of meatloaf beautifully combining sweet red peppers from Florina with kashkavali cheese made from goats' milk from the island of Lemnos giving it its unbeatable taste - a feast for our taste buds!
Product Qty
P.D.O. Sitia extra virgin olive oil from Crete "Gaea" 16.9fl.oz
Sea salt grinder from Attica "Kollectiva" 9.03oz
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