Air fryer meatloaf, I finally decided to give it a try, and instead of cooking it in the oven or a pan as usual, I thought of cooking my rolled meatloaf with a rich filling of omelet, salami, and smoked provola in an air fryer, along with my delicious roasted potatoes side. The result was surprising, I cooked everything in 15 minutes, soft and golden potatoes, and the meatloaf perfectly cooked to the core with melted cheese, and thanks to the short cooking time, it remained juicier than usual, not the usual meatloaf that becomes dry after a while. The recipe is for a large meatloaf, enough for at least 8 people; I preferred to make 2 smaller meatloaves to cook at different times since there are only two of us, which makes it more convenient to cook them in the air fryer, even together if the basket isn’t too large to hold just one large meatloaf. Now I’ll tell you how I prepared it, and then I highly recommend trying it because it’s really delicious.
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Air Fryer Meatloaf with Potatoes
- 14 oz ground beef
- 2 slices stale bread
- 2 eggs
- 1 clove garlic
- to taste parsley
- to taste salt
- to taste pepper
- to taste grated Parmesan cheese
- 2 eggs for 1 omelet
- to taste grated Parmesan cheese
- to taste salt
- 3.5 oz smoked provola
- 3.5 oz salami (I used Calabrese schiacciata)
- to taste breadcrumbs
- to taste extra virgin olive oil
- 2 large potatoes
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- to taste dried oregano
Tools for Preparing Air Fryer Meatloaf with Potatoes
- 1 Bowl
- 2 Parchment Paper
- 1 Air Fryer
- 1 Pan
- 1 Small Bowl
- 1 Fork
- 1 Plate
- 1 Cooking Spatula
Steps for Preparing Air Fryer Meatloaf with Potatoes Cooked Together
Soak the stale bread in cold water in a bowl. Once the bread is soft, squeeze it well and crumble it into a bowl, add the meat, eggs, finely chopped garlic, salt and pepper, Parmesan, and finally hand-torn parsley. Knead to obtain a homogeneous mixture.
In a small bowl, break 2 eggs, beat them with a fork with salt, pepper, and cheese. Grease a 9-inch non-stick pan with a little oil, wipe it with a paper towel. Cook the eggs to form an omelet, actually making 2 omelets, with 2 eggs each, one for each roll, or both for one large roll. Or make half the mixture for just one small meatloaf.
Cook the omelet on both sides, turning it with the help of a plate or a cooking spatula. Place it on a plate when ready.
Spread the mixture on one or two sheets of parchment paper to form a sort of thin rectangle. Stuff with a little provola, thinly sliced or chopped, then add the omelet, more cheese, and finally the salami. I alternated the cheese to make the filling layers stick well together. Leave the closure side slightly free.
With the help of the parchment paper, roll and seal the meatloaf well on the edges. Then sprinkle with breadcrumbs, close up like a candy, and let it rest for a few minutes.
Peel the potatoes and cut them into small chunks, wash them well, then season with oil, salt, pepper, and a little oregano.
Place a perforated parchment paper sheet in air fryer, add the meatloaf freed from the parchment paper in the center, and surround with potatoes. Spray the meatloaf with a little oil and cook in the air fryer on roast mode at 392°F for about 15 minutes, turning the potatoes halfway through to brown them on all sides. You can also bake in the oven at 356-374°F for about 30 minutes.
Serve the sliced meatloaf with the potatoes cooked together.
