Caprese Meatloaf with Baby Potatoes, Vegetables, and Pesto

Cut or tear the mozzarella into small pieces. Finely chop the sun-dried tomatoes. Chop the basil finely.

Meatloaf: Mix the chicken mince and beef mince in a bowl. Add the mozzarella, sun-dried tomatoes, basil, pine nuts, and breadcrumbs to the meat mixture. Season with pepper and salt.

Shape the mixture into a meatloaf and place it in one compartment of the pan divider in the Philips Airfryer. First, bake the meatloaf for about 15 minutes at 175°C with low air speed (1 wheel = slow cooking)

Baby potatoes: Mix the baby potatoes with olive oil, pepper, and salt.

Grilled vegetables: Cut the cauliflower into florets and the bell peppers into pieces. Mix the vegetables with olive oil, pepper, salt, and curry powder.

Place the baby potatoes and the vegetables in the second and third compartments of the pan divider and bake for about 25 minutes at 180°C. Check halfway through and shake the baby potatoes and vegetables together.

Serve the meatloaf in slices with the baby potatoes and grilled vegetables. Add a spoonful of basil pesto, some arugula, and parmesan shavings as a garnish.