AIR FRYER MEATLOAF

by Tasteofthekitchen

This Air Fryer Meatloaf is moist and flavorful, with delicious crispy edges and a tangy meatloaf sauce. It’s easy to make and cooks much faster than in the oven!

Meatloaf is such an easy meal to make, and it’s one of the best comfort foods. When you cook meatloaf in the air fryer, the inside stays moist and tender while the edges get a little crispy, and the meatloaf sauce caramelizes on top of the meatloaf. It’s absolutely perfect served with mashed potatoes or roasted potatoes and carrots.

INGREDIENTS YOU’LL NEED

  • Egg: To bind the meatloaf ingredients together.
  • Panko Bread Crumbs: The bread crumbs soak up moisture, trapping it in the meatloaf so that it turns out moist and juicy.
  • Onion: Adds flavor and moisture. Chop it finely for best results.
  • Garlic: For flavor!
  • Ketchup: Adds moisture and flavor.
  • Seasonings: You’ll need Italian seasoning, garlic powder, salt and pepper.
  • Ground Beef: Use 80% or 85% lean ground beef. It’s essential that the beef has some fat, for moisture and flavor. You can also use ground turkey (cook ground turkey to 165 degrees F).

PLUS, A SIMPLE MEATLOAF SAUCE!

AIR FRYER MEATLOAF

For the sauce, you’ll need ketchup, brown sugar and apple cider vinegar. The ketchup and sugar bring sweetness, while the vinegar adds a bit of tanginess.

HOW TO MAKE AIR FRYER MEATLOAF

Pro Tips: As I was testing this recipe, I found that shaping the meatloaf mixture into two smaller loaves helps the meatloaf to cook through more quickly and evenly. When the meatloaf is done, be sure to let it rest for 10 minutes before slicing it. This helps to keep the meatloaf moist and prevents it from falling apart when you slice it.

Combine ingredients. First, mix together the egg, panko, onion, garlic, ketchup, Italian seasoning, garlic powder, salt and pepper. Then mix in the ground beef.

Preheat the air fryer to 350° F.

Shape the meatloaves. Divide the meat mixture in half and shape it into two loaves.

Air fry for 20 minutes.

Top with sauce. Stir together the ketchup, brown sugar and apple cider vinegar. Then brush the sauce on top of the meatloaves.

Air fry for 5-15 more minutes, until until the internal temperature in the center of the meatloaves is 160° F.

Let meatloaf rest for 10 minutes before slicing and serving.

RECIPE TIPS

  • To keep the meatloaf tender, try not to overwork the meat when mixing it into the other ingredients.
  • Be sure to form the meatloaf mixture into 2 smaller loaves or it will take too long to cook through.
  • To easily shape the meatloaf, start shaping it in your hands first and then finish shaping on a sheet of parchment paper so that you can flatten the loaves a bit. Shaping them well helps the meatloaf to hold together.
  • Use a meat thermometer to tell when air fryer meatloaf is done. For best results don’t overcook it so that it stays moist and tender.

MAKE AHEAD INSTRUCTIONS

  • Make Ahead: You can make the meat mixture and shape the meatloaves up to 24 hours ahead of time. Wrap the loaves in plastic wrap and store in the refrigerator until you’re ready to cook them. You may need to add a few minutes to the air frying time.
  • To Store: Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3 days.
  • To Reheat: Cover the meatloaf and reheat in a 350° F oven until hot (you can wrap it in foil if desired to trap in more moisture). Or reheat gently in the microwave.

NOTES

  • Make Ahead: You can make the meat mixture and shape the meatloaves up to 24 hours ahead of time. Wrap the loaves in plastic wrap and store in the refrigerator until you’re ready to cook them. You may need to add a few minutes to the air frying time.
  • To Store: Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3 days.
  • To Reheat: Cover the meatloaf and reheat in a 350° F oven until hot (you can wrap it in foil if desired to trap in more moisture). Or reheat gently in the microwave.

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