Let’s make stuffed meatloaf with kashkaval cheese. A Mediterranean version of meatloaf which beautifully combines sweet red peppers from Florina with kashkaval cheese, made from goats’ milk, from the island of Lemnos. Start by beating the eggs. Finely chop the onion. Mix the minced meat in a bowl with the onion and the egg and add the dried parsley, salt and pepper. Knead all the ingredients together. Now, add the grated tomatoes and the stale bread which you have previously soaked in milk and have drained out the milk by squeezing the bread between the palms of your hands. Bread, soaked in milk, will give a softer texture to your meatloaf. Add the extra virgin olive oil, knead the minced meat mixture, and place it in the refrigerator for 30 minutes, so that all the ingredients are perfectly blended together. After 30 minutes place the minced meat on a piece of aluminium foil or on baking paper and spread it evenly with your hands. Julienne your carrots (cut them into ‘matchsticks’), and cut the kashkaval cheese into sticks as well. Place both the carrots and the cheese, in the middle of your spread-out minced meat mixture. Arrange the Florina peppers at the bottom. Wrap while rolling the minced meat mixture using the aluminium foil and transfer it to the pan. Remove the foil before you cook it. The purpose of the foil is just to help you roll your meatloaf perfectly. Let’s prepare the sauce now. Mix some extra virgin olive oil with lemon juice, salt and mustard, in a bowl. Add the pepper and the oregano and mix well. Use a cooking brush and spread the sauce you have prepared evenly around the meatloaf. Bake the loaf at 180 degrees for 45 minutes. Once cooked, slice the meatloaf and serve it with a green salad and a nice red wine which you can find on our website.