Cheese and pepper stuffed beef meatloaf

Tip: tap a step to mark it as done.

1. In a deep bowl, mix the beef with 1 egg and season with salt and pepper to taste. Separate the second egg into white and yolk. Peel and finely chop the onion, then sauté it in a skillet with the breadcrumbs.
2. Add the sautéed onion, egg white, and finely chopped parsley to the beef and mix well. Cut the bell pepper into strips and grate 30 g of the cheese. In a bowl, mix the egg yolk with the cheese and bell pepper.
3. Grease a baking pan with the oil and shape the meat mixture into an oval in the pan. Make a lengthwise hollow in the center, fill it with the cheese and pepper mixture, and seal the meat over the filling to form a loaf.
4. Make several slits in the top of the loaf and insert 20 g of sliced cheese, or simply arrange the cheese slices on top. Sprinkle with caraway seeds and bake for 75 minutes in an oven preheated to 170 °C (340 °F).
5. Tip: Adjust the amount of cheese to your taste.
6. Tip: Instead of one red bell pepper, use half a red bell pepper and half a green bell pepper for a more colorful filling when sliced.

Tip: Work the meat mixture with your hands for several minutes until sticky and cohesive. This helps seal the loaf around the filling and keeps it from crumbling when sliced.

This recipe was translated from the Slovak original: Mäsovo-syrová roláda z mletého hovädzieho mäsa