For Christmas, enjoy a good stuffed meatloaf cooked in an air fryer with confit cherry tomatoes as a sauce to accompany delicious slices of rolled meatloaf stuffed with smoked provola, spinach omelet, and salami. I love bringing to the table succulent, colorful, and flavorful dishes, especially when I have guests or when I’m cooking for the family as a unique menu dish. I’ve thought of proposing a rich meatloaf for Sunday family lunch, cooked in an air fryer, with a tasty stuffing, accompanied by the sauce I made with cherry tomatoes cooked in the fryer along with the meatloaf, and simple buttered peas as a side, which I adore. Success is guaranteed, it’s tempting for everyone, adults, and kids. If you don’t like salami, you can also use cooked ham. Browse also Meat Dishes for the Holidays – Fish Dishes.
- Difficulty: Very easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Stovetop, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons, Christmas
Ingredients for stuffed meatloaf in an air fryer
- 14 oz ground veal
- 2 slices stale bread
- 2 eggs
- to taste parsley
- to taste parmesan cheese
- to taste salt and pepper
- 1 clove garlic
- to taste breadcrumbs
- extra virgin olive oil
- 2 eggs for omelet
- 9 oz spinach for omelet
- to taste salt
- 1 tbsp extra virgin olive oil
- to taste parmesan cheese
- 5 oz Calabrian salami
- 5 oz smoked provola
- 10 oz cherry tomatoes
- 1 pinch salt
- 1 tsp sugar
- 1 tbsp extra virgin olive oil
Tools for preparing stuffed meatloaf in an air fryer
- 1 Bowl
- 1 Small bowl
- 1 Pan
- 1 Air fryer
- 1 Parchment paper
- 1 Immersion blender
- 1 Knife
- 1 Air fryer parchment paper
- 1 Plate
Steps to prepare stuffed meatloaf in an air fryer
Let’s start by preparing the meatloaf mixture. Soak the stale bread in cold water. When the bread is soft, squeeze it and place it in a bowl with the meat, cheese, eggs, chopped parsley, crushed garlic, salt, pepper, and mix to obtain a homogeneous mixture.
Cook the spinach, if fresh, quickly in a pan just washed without adding anything, just a little salt. If they are frozen, the same way but with a lid, to make them thaw faster.
Work the eggs in a bowl, with parmesan, salt, and add the cooked spinach and mix. With these quantities, you get a 9.5-inch diameter omelet, in a non-stick pan, greased with a little oil. If you want to make two meatloaves, you can also make two omelets, or use the trimmings from the first for the second, at your discretion.
On a sheet of parchment paper, form the meatloaf. For convenience, I preferred to make 2 smaller ones to cook comfortably one at a time in the air fryer, even at different times. Spread half of the mixture on parchment paper to form a rectangle, press well on the paper and compact. Start filling with provola, omelet, and finally the salami, and close. Roll up, first from one side, then from the other using the parchment paper to close the meatloaf well. Then roll in breadcrumbs. Let it rest wrapped in the parchment paper for at least 10 minutes.
Wash the cherry tomatoes, cut them in half, place them in a bowl, season with oil, salt, and sugar, and mix. If you want to prepare the peas side dish, briefly boil the frozen peas, then drain them and cook them in a pot with a little butter, a little salt, and some chopped onion. I always make them like this, and they are delicious.
In the basket of the air fryer, place a sheet of perforated parchment paper for the fryer, place the meatloaf in the center, one of the two, then distribute the cherry tomatoes around. Spray a little oil on the meatloaf and cook for 15 minutes at 356°F in the air fryer, preheated.
Remove from the fryer, place on a serving platter, accompany with peas and some cherry tomatoes, blend the rest with an immersion blender to create a good accompanying sauce.
You can also bake in the oven at 356°F for 30 minutes with the cherry tomatoes, in a baking dish.
