Put the rusks in a blender to ground them. If you don't have rusks (I think they are not easily available outside Greece), you can use breadcrumbs or Panco (you will skip the blender in this case). Add the oil, balsamic vinegar and water, enough to moisten it. It needs to be like moist bread. If you like you can add some wine instead of water.

Put the rusks in a big bowl. In the blender put the onions, garlic and the parsley. Blend.

In the bowl add the beef, the onions etc, and the spices. Add the egg and mix well.

Cut the tomatoes and feta cheese in small cubes. In a bowl mix the tomatoes, feta and oregano.

Put a baking paper on a tray. Spread the meat on the paper, to form a rectangle. Spread the mix with the tomatoes on top (leave space in the ends).

With the help of the baking paper, roll it. Make sure that the seam of the meatloaf is on the bottom, but the seam of the baking paper is in a place that will let you remove it at some point.

Cut the potatoes and add the oil, salt and pepper. Put them around the meatloaf. Bake at 180C

After 50 minutes remove the baking paper. Bake for another 15-20 minutes until it is done.