Feta and roasted red pepper stuffed meatloaf

Finely chop the onion in a food processor, with the garlic cloves if they are not already grated, and put it in a big bowl with the meat.

Pulse the parsley tops very finely and add them.

Whisk the four eggs in a separate bowl and add.

Add the salt, the panko breadcrumbs, lots of black pepper, a cup of shredded Parmesan, two teaspoons dried oregano, crushed red pepper flakes and the milk.

Mix with your hands until incorporated.

Divide in half onto two pieces of parchment paper and press each out flat into a rectangle.

Fill one with the cut roasted red peppers.

Crumble 8 ounces of feta along one side of each rectangle.

Variation: sautéed spinach, roughly chopped pitted kalamata olives or mushrooms can go in instead, but sauté any vegetables first in a little olive oil so they do not release liquid and make it watery.

Scatter a little shredded mozzarella or other melting cheese on top of the filling.

Variation: fill the second with a few tablespoons of pre-made harissa sauce for a spicier loaf.

Roll each loaf up using the parchment paper, transfer to a baking pan and press any splits back together.

Peel the baking potatoes, hold them in cool water, then cut into little cubes.

Drizzle the potatoes with olive oil and toss with lots of salt, black pepper and a little dried oregano.

Add the potatoes to the tray with one loaf and pour over a whole 680 g jar of tomato sauce; cover that tray with a little foil to help the potatoes cook through.

Drizzle the plain loaf with olive oil.

Bake on the centre rack at 350F for 40 minutes.

Raise the oven to 400F, remove the foil from the potato tray and cook about 20 to 25 minutes more, until beautifully golden all around.

Rest 15 to 20 minutes so the juices redistribute.

The plain loaf was out in about an hour and five minutes; the covered one with the sauce held more liquid and needed another 15 to 20 minutes for the potatoes.

A meat thermometer should read 155 to 160F halfway into the loaf.