Feta & Gruyere Stuffed Meatloaf with Roasted Peppers and Potatoes

Method

1. Heat a splash of olive oil in a pan over medium heat. Add the onion and cook for a minute, then add the garlic and cook until both are lightly softened, without browning. Remove from heat.
2. In a large mixing bowl, combine the ground beef, ground pork, eggs, parsley, oregano, thyme, and breadcrumbs. Add the cooked onion and garlic, pour in 1/4 cup of water, and season with salt and pepper. Use only a tiny amount of salt, as both feta and Gruyere are salty. Knead the mixture with your hands for 2-3 minutes until it is firm enough to hold its shape but still moist. If you can shape a small ball easily, it's ready; if it's too mushy, add more breadcrumbs.
3. Place the bowl in the fridge and let the mixture rest for 30 minutes. Meanwhile, prepare the stuffing.
4. For the stuffing: Put the feta in a blender or food processor and blend until smooth. Transfer to a bowl.
5. Dice the roasted red pepper and add it to the bowl along with the grated Gruyere. Mix with a spoon until thoroughly combined.
6. Lay a piece of parchment paper on your work surface. Place the meat mixture on top and press it into a flat, smooth rectangle about 30 x 33 cm.
7. Spread the filling along the bottom edge, leaving about 2 cm margin from the bottom and sides.
8. Using the parchment paper to help, roll the meatloaf tightly toward the opposite edge. Press the sides with your hands to seal well.
9. Carefully transfer the roll with the parchment paper into a 27 x 39 cm (10 x 15 inch) baking pan, placing it in the center. Slowly peel off the parchment paper; if it's tricky, just cut off the excess paper with scissors, leaving a small piece under the loaf to remove after baking.
10. Preheat the oven to 392°F / 400°F.
11. In a bowl, toss the potatoes with the sweet red pepper, 4 tablespoons of olive oil, salt, and pepper. Arrange the potatoes around the meatloaf in the pan.
12. Drizzle a generous amount of olive oil over the top of the meatloaf. Scatter the thyme sprigs around and pour the wine into the pan.
13. Bake for about 15 minutes until the meatloaf gets some color. Then reduce the oven temperature to 338°F / 350°F and bake for another 35-40 minutes. To ensure a moist and tender meatloaf, check the internal temperature with an instant-read thermometer; it should reach 175°F.
14. Remove from the oven and let the meatloaf rest for 20 minutes before slicing and serving.