The garlic and parsley cheese cubes add a soft creamy bite with a burst of herbal flavours that match perfectly with the meat
Slice at the serving table to keep the structure and juicyness of the meatloaf
Pre-heat the oven to 180°C. Take of the leaves of the thyme (try to avoid having branches) and chop them very roughly together with the parsley. Slice the red onion very thinly. Take half of the parsley and thyme and blend it into the minced meat together with the eggs, onion and paprika spice. Place the minced meat on a baking paper and flatten it until you have a flat rectangle. Take the second half of the chopped herbs and mix them up with the white cheese cubes before adding them on top of the minced meat. Roll up the meat so that it covers all cheese cubes. Place the mealoaf for 20 minutes into the oven at 180°C. Increase the heat to 220°C and leave the meatloaf for another 15 minutes in the oven. TIP: Chop the dill and blend it into the minced meat.
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