Meatloaf with Feta Cheese and Roasted Potatoes

Preheat the oven to 200°C (approximately 400°F). Soak the rolls in water. Peel the onion and finely chop.

Rinse the parsley and chop the leaves. Rinse, trim and cut the bell peppers into quarters and peel with a peeler. Cut the feta in half lengthwise into 2 slices.

Toast the sesame seeds in a dry skillet. Mix the ground meat with eggs, onion, mustard, parsley and season with salt and pepper. Squeeze the water from rolls, tear into bite-sized pieces and knead into the meat mixture.

Divide the meat mixture into thirds. Place 1/3 on a baking sheet greased with 1 tablespoon oil, shape into an oval and flatten slightly. Spread the yellow pepper and feta on the meat mixture so that a small edge on the outside is uncovered. Top with 1/3 of the meat mixture and top evenly with red pepper. Top with the remaining meat, shape into a loaf and sprinkle with sesame seeds. Bake in preheated oven for 40-50 minutes.

Rinse the tomatoes. Rinse the leek and cut the white and light green parts into strips. Blanch 3 minutes in boiling salted water, drain, mix with the tomatoes and season with salt and pepper. Drizzle with remaining oil and add to the baking sheet with the meatloaf during the last 10 minutes of cooking.