Saw a video online for a beef and sausage “Italian meatloaf” that looked delish, so I decided to tweak it a bit and make a smaller “Spanish version” that would fit in the air fryer. I swapped chorizo criollo for sweet Italian sausage but still used grated parmesan in the mix, though I think you could also substitute an aged manchego or similar to go full-on Spanish.
The ingredients below are for the full monster meatloaf, which would require an oven, but there are also instructions for the air fryer. I mean, I guess you could just cut everything in half to make the air fryer version. I chose to make up the full version and freeze half for later, either as another meatloaf, or meatballs, or maybe even a cheeky cheesy beef-sausage burger. Reckoned if I was going through all this work it would be good to have some left over for another day. We’ll see.
Ingredients and instructions below…
- 500 gr minced beef
- 500 gr chorizo criollo, taken out of the casing and crumbled
- 2 slices bread, soaked in milk and squeezed dry
- 1 large egg, beaten
- 125 gr (1 cup) grated parmesan cheese
- 3-4 medium potatoes, peeled and cubed
- 1 medium sweet onion, diced
- 240 ml (1/2 cup) white wine or sherry (more for full version)
- 240 ml (1/2 cup) broth 240 ml (more for full version
- salt & pepper to taste
- fresh thyme
- extra virgin olive oil
In a large bowl combine the beef, sausage, soaked bread (squeezed dry), egg, grated cheese, black pepper and parsley. Mix thoroughly.
Lay a sheet of parchment paper on your work surface, Place the meat mixture onto the paper and roll it into a tight, uniform loaf. Put in the fridge to set for about half an hour.
If you are making the smaller air fryer version… cut meatloaf in half, roll up the unused half, wrap it up well and either freeze or save it to be used within a day or two.
Preheat air fryer, and lightly brown the meatloaf in evoo (this part is optional, I just wanted more or a “crust”). Toss the potatoes and sweet onions with evoo and season (salt, pepper, herbs of choice). Put the meatloaf in a baking pan (I used a silicone one) and fit the potatoes all around. Pour the wine and broth over everything and cook at 185C for 15 minutes. Then stir the veg, baste the meatloaf and continue cooking for another 15 minutes at 180ºC. Now flip the meatloaf, baste again and return for another 10 minutes at 180ºC.
If you are making the whole monster meatloaf in the oven, preheat to 200ºC and transfer the meatloaf to a baking tray. Surround the meatloaf with cubed potatoes and diced onion. Season the potatoes and onion with salt, pepper, thyme. Drizzle everything with evoo. Pour white wine and broth over the veg and into the tray. Bake for 1 hour and 10 mins, or until the internal temp reaches 65ºC.
Let meatloaf rest for 5-10 mins before slicing. Serve with the roasted potatoes and pan juices.
