Traditional meatloaf is modernized in this easy Italian-inspired recipe--it's served in mini, single-sized loaves, stuffed with mozzarella and pepperoni, and air-fried, not baked!

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 mini meatloaves
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine milk, pesto, egg, garlic, and pepper in a medium bowl. Add ground beef and bread crumbs and combine, being careful not to overmix.

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  • Divide meat mixture into 4 portions. Press a well into each portion, leaving a 1/2-inch border around the edge. Place 2 slices pepperoni into each well, overlapping to cover the length of the well. Top each with 1/4 of the mozzarella balls. Press meat mixture around the filling to enclose; form each portion into an oblong loaf shape. Place loaves into the air fryer basket, in batches.

  • Cook in the air fryer at 370 degrees F (190 degrees C) until an instant-read thermometer inserted into the thickest portion of the meat reads 165 degrees F (75 degrees C), about 15 minutes. Serve meatloaves topped with warm marinara sauce and fresh basil.

Nutrition Facts

336 calories; protein 33.6g 67% DV; carbohydrates 12.9g 4% DV; fat 16.7g 26% DV; cholesterol 135mg 45% DV; sodium 410.9mg 16% DV. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/17/2020
I've made this dish three times now. The first time I did it exactly as written. It was really good. I'm not much of a cook, so I was pleased to have a meal that felt like I knew what I was doing. The only problem I had was that the pepperoni just pulls the mozzarella straight out when you try to cut it with a fork. The pepperoni got sort of lost in the flavors anyway (this dish is very pesto-forward), so the next time I left it out, and it was still great. The last time, I swapped regular pepperoni for those thicker mini pepperonis, and just added a few to each loaf's center. This was really good! Easier to eat, and I could still taste the pepperoni. This is now one of my standard recipes. Read More
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