Meatloaf with Artichokes is a delicious Main Course. After having cooked MEATLOAF WITH MEAT AND PUMPKIN and SPINACH AND CHEESE MEATLOAF, I couldn’t resist making a variation with artichokes.
At my house, we typically cook artichokes at Christmas and for Easter, when ARTICHOKE RAVIOLI, Artichoke Tart, and ARTICHOKE LASAGNA are a must.
But since this year for Easter I wanted to create a main course with artichokes, I decided to incorporate them into the meatloaf.
I cooked the meatloaf with artichokes in an air fryer, but you can easily bake it in the oven! The recipe includes different cooking instructions!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Air Fryer, Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 1.32 lbs ground beef
- 1 1/3 cups grated Parmesan cheese
- 1 egg
- 1 clove garlic
- parsley
- salt
- 7.1 oz artichokes
- 7.1 oz potatoes
- 1 1/3 cups grated Parmesan cheese
- salt
- extra virgin olive oil
- 1 clove garlic
- parsley
- 2.8 oz prosciutto crudo (or speck)
Preparation
Put a drizzle of oil in the pan along with the garlic clove and heat.
Add the artichoke wedges, either frozen or fresh, and cook until they are soft.
Adjust with salt and add the chopped parsley.
Transfer some of the artichokes to a blender and chop them.
Collect the chopped artichokes in a bowl.
Add the boiled potatoes and mash with a potato masher.
Also add the grated Parmesan cheese and salt, and mix to evenly combine the mixture.
Set aside.
Place the ground beef in a bowl with the egg, salt, parsley, and chopped garlic.
Knead everything by hand, then place the meatball on a sheet of parchment paper.
Shape the meat into a rectangle by pressing it down with your hands.
Place the artichoke and potato filling in the center of the meatloaf.
Starting from one side, begin to close the meatloaf, using the parchment paper for help.
Seal the edges of the meatloaf.
Lay slices of prosciutto crudo lengthwise and roll the meatloaf over them.
Seal the meatloaf inside the parchment paper and wrap it like a candy so that the juices don’t escape during cooking, keeping the meat tender.
Cook the meatloaf with artichokes in the air fryer at 375°F for 20 minutes, or in a fan-assisted oven at 350°F for 30-35 minutes.
Once cooking is complete, remove the parchment paper and slice the meatloaf.
Serve hot.
Storage
Store the meatloaf with artichokes in the fridge for up to 3 days.
