The stuffed meatloaf in the air fryer, a tasty main course that is easy and quick to prepare, perfect for the whole family.
The meatloaf is filled with cooked ham and provolone slices, but you can stuff it with other cold cuts or vegetables based on your preferences.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 2/3 people
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the stuffed meatloaf in air fryer:
- 12 oz mixed ground meat
- 1 medium egg (at room temperature)
- 1 medium boiled potato (optional)
- 1 tbsp grated Parmesan cheese
- 1 tbsp breadcrumbs
- 6 slices provolone cheese
- 4 slices cooked ham
- 1 tbsp chopped parsley
- as needed milk (if necessary)
- 20 oz potatoes
- 2 tbsp extra virgin olive oil
- as needed salt
- as needed black pepper
- as needed chopped rosemary
- as needed breadcrumbs
- as needed extra virgin olive oil
Tools for the stuffed meatloaf in air fryer:
- 1 Air Fryer
- 1 Bowl
- 1 Knife
Steps for preparing and cooking the stuffed meatloaf in air fryer:
In a bowl, place the mixed ground meat, the mashed boiled potato (optional), the grated Parmesan cheese or alternatively grated Grana cheese, the breadcrumbs, the chopped parsley, salt and pepper, and the egg. Mix the ingredients well to obtain a homogeneous mixture; if it seems too hard, add a little milk.
On a cutting board, place a sheet of parchment paper, place the mixture on it and cover it with another sheet. Use a rolling pin to flatten it into a rectangle approximately 7×9 inches. Place the ham and provolone slices on top of the meat, roll up the rectangle to form a roll, seal it well in the parchment paper, and put it in the fridge to set for 30 minutes.
While the meatloaf is in the fridge, peel the potatoes, cut them into cubes and season them with extra virgin olive oil, salt, and rosemary. Stir well and let rest until use.
After the time is up, remove the roll from the parchment paper and place it in the air fryer. Spray or brush some extra virgin olive oil on top of the roll.
Cook at 356°F for 10 minutes.
After the time is up, turn the meatloaf over.
Add the prepared potatoes and then brush the remaining potato dressing oil over the meatloaf and cook again at 356°F for about 15 minutes.
Once cooking time is over, the meatloaf should be nicely golden and the potatoes cooked. Transfer the meatloaf to a sheet of aluminum foil and seal it well for 5 minutes, then slice the stuffed meatloaf and serve with the potatoes.
