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Air Fryer Meatloaf

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Classic American meatloaf made in the air fryer in about 30 minutes. Circulating heat creates a caramelized, slightly crispy exterior all around the loaf, finished with a sweet-savory ketchup-brown sugar glaze.

Ingredients

Scale
  • For the meatloaf:
  • 1.5 lbs 80/20 ground beef
  • 1/2 cup breadcrumbs (plain or Italian-seasoned)
  • 1/4 cup whole milk
  • 1 egg
  • 1/2 medium onion, finely diced
  • 2 garlic cloves, minced
  • 2 tbsp Worcestershire sauce
  • 1 tbsp ketchup
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • For the glaze:
  • 3 tbsp ketchup
  • 1 tbsp brown sugar
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Dijon mustard

Instructions

  1. Soak the breadcrumbs in milk for 5 minutes to form a panade. While they soak, mix all glaze ingredients together in a small bowl and set aside.
  2. In a large bowl, combine the ground beef, soaked breadcrumbs, egg, diced onion, garlic, Worcestershire sauce, ketchup, salt, pepper, garlic powder, and onion powder. Mix with your hands until just combined — do not overmix.
  3. Shape the mixture into a loaf approximately 8 inches long, 4 inches wide, and 2 inches tall.
  4. Preheat your air fryer to 350°F. Line the basket with parchment paper with a few holes poked in it. Place the loaf in the basket.
  5. Air fry at 350°F for 20 minutes.
  6. Brush the top and sides generously with the glaze. Continue air frying for another 12 minutes, until an instant-read thermometer inserted in the center reads 160°F.
  7. Let the meatloaf rest for 10 minutes before slicing.

Notes

Use 80/20 ground beef. Lean beef dries out — the fat content is essential for a moist loaf.

Don’t skip the panade. Soaking breadcrumbs in milk before mixing creates moisture pockets throughout the loaf.

Don’t overmix. Mix until just combined to avoid a dense, rubbery texture.

Resting is critical. Cutting too soon causes moisture loss and causes the loaf to fall apart.

Glaze variations: Substitute BBQ sauce for ketchup, or add 1 tbsp sriracha + 1 tbsp honey for a spicy version.

Make-ahead: Shape the loaf up to 24 hours ahead, cover, and refrigerate. Let sit at room temperature 15 minutes before air frying.

Find it online: https://airfrycentral.com/air-fryer-meatloaf-classic-comfort-food-faster/