This moist, juicy air fryer meatloaf is so quick and easy and yields perfect results every time. Deliciously seasoned ground beef bound together with eggs and breadcrumbs is formed into loaves, cooked in the air fryer, and finished with a tangy glaze.
This classic meatloaf recipe is a surefire way to banish the notion of dry, bland meatloaf. It’s moist, juicy, and brimming with flavor, set to leave a lasting impression on anyone who tries it. Its straightforward preparation and quick cooking make it an ideal recipe for busy weeknights or weekend get-togethers. The sweet and tangy glaze is my favorite part – it’s a perfect blend of sweetness and tanginess that enhances the meatloaf’s rich taste.
Why You’ll Love This Air Fryer Meatloaf Recipe
- Moist. A common complaint about meatloaf is that it’s too dry, but not this one! It’s moist, juicy, and packed with flavor.
- Sweet Glaze. I’m a big fan of the glaze on this meatloaf; its sweet, savory, and tangy flavors complement the rich umami of the meatloaf perfectly.
- Easy. This is an easy recipe to put together. Hydrate some bread crumbs, toss all of the ingredients into a bowl, mix them together, whisk up a glaze, and air fry.
- Customizable. You can tweak this recipe to fit your taste preferences. Use ground turkey, add cheese, play with the seasonings, etc.
What You’ll Need
Head on over to the store and grab the ingredients for this easy meatloaf recipe. You’ll find precise measurements in the recipe card further down the page.
- Breadcrumbs: I used unseasoned breadcrumbs so I can control the flavor, but you could use seasoned breadcrumbs or panko bread crumbs, if you’d like.
- Milk: I used whole milk, but 2% is okay to use.
- Olive oil
- Yellow onion: Red or white onion would also work here.
- Ground beef: I suggest using 80/20 lean ground beef, but you could use a product with a lower fat content. You could also use ground turkey or ground chicken.
- Eggs: It’s best if the eggs are at room temperature.
- Ketchup: We will use some for the meatloaf mixture and more for the glaze.
- Worcestershire sauce
- Seasoning: Garlic powder, salt, ground black pepper, dried oregano, and chopped fresh parsley.
- Brown sugar: You could use honey instead.
- Apple cider vinegar: Needed for the glaze.
- Mustard: I suggest plain yellow mustard, but honey mustard is also a good choice.
How to Make Meatloaf in the Air Fryer
This air fryer meatloaf cooks up quickly and easily, saving you time compared to oven-baking.
- Hydrate the breadcrumbs. Mix the breadcrumbs and milk together and let sit for 5 to 10 minutes.
- Saute the onions. Heat the oil in a skillet over medium heat and add the onions. Saute until translucent.
- Make the meatloaf mixture. Use your hands to mix together the ground beef, sauteed onion, breadcrumb mixture, eggs, ketchup, Worcestershire sauce, and seasoning until just incorporated. Don’t overmix.
- Make the glaze. Whisk together the ingredients for the glaze.
- Preheat the air fryer. Preheat the air fryer to 350°F.
- Form the loaves. Divide the meat mixture in half and form each portion into a loaf shape.
- Air fry. Place the meatloaves in the air fryer basket and cook at 350°F for 20 minutes. Then, brush the loaves with the glaze, and air fry for an additional 15 minutes.
- Rest and slice. Transfer the meatloaves to a cutting board and allow them to rest for 10 minutes before slicing and serving.
Recipe Tips And Variations
Before skipping ahead to the cooking part, read through these useful tips and tricks in order to achieve the perfect air fryer version of meatloaf.
- Hydrate the breadcrumbs. Soaking the breadcrumbs with milk will help ensure that your meatloaf doesn’t dry out.
- Room-temperature eggs. Start with room-temperature eggs. They will incorporate the rest of the ingredients more easily.
- Don’t over-handle. When mixing together the ingredients, be sure not to overdo it because you’ll end up with a tough, dense meatloaf. Mix just until everything is incorporated.
- Use a meat thermometer. To check for doneness, use an instant-read thermometer. The internal temperature should read 160°F at the thickest part of the meatloaf.
- Let it rest. Letting the meatloaf rest before slicing helps the juices redistribute and keeps the meat juicy.
- Try a different ground meat. Try ground chicken or turkey instead. You could do a combination of ground beef and ground pork, too.
- Add cheese. Fold crumbled feta cheese, shredded parmesan cheese, or mozzarella pearls into the meatloaf mixture.
- Asian style. Swap out the oregano for soy sauce and gochujang chile paste and, for the glaze, swap the mustard for more gochujang chile paste and a little sweet chili sauce. Garnish with sesame seeds and you’ve got yourself an Asian-inspired air fryer meatloaf.
What To Serve With Meatloaf
I feel like you can’t really have meatloaf without these Garlic Rosemary Mashed Potatoes – they are the perfect match. You should also try these Air Fryer Baked Potatoes or my famous Smashed Potatoes. To round out your meal with a little vegetable matter, make these Air Fryer Carrots or some Roasted Green Beans. This simple Green Goddess Salad or my Very Berry Avocado Salad would go nicely here.
Proper Storage
- To store. Seal cooled leftover meatloaf in an airtight container. You can store it in the fridge for up to 4 days or in the freezer for up to 3 months.
- To reheat. Allow the meatloaf to thaw in the fridge, if applicable. Air fry at 350°F for 5 minutes or until warm. You can also reheat individual portions in the microwave in 30-second intervals until warm.
Quick Air Fryer Recipes
- The Best Juicy Air Fryer Pork Chops
- Air Fryer Frozen French Fries
- Air Fryer Steak
- Crispy Air Fryer Chicken Thighs
- Air Fryer Tilapia
- Air Fryer Meatballs
Air Fryer Meatloaf
This air fryer meatloaf recipe consistently delivers moist and juicy meatloaf. It's made with seasoned ground beef, eggs, and breadcrumbs and topped with a sweet, tangy glaze.
Servings : 6 servings
Ingredients
For the meatloaf
- ⅔ cup breadcrumbs
- ⅔ cup milk
- ½ tablespoon olive oil
- 1 small yellow onion, diced
- 2 pounds ground beef
- 2 large eggs
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons dried oregano
- ½ cup chopped fresh parsley
For the glaze
- ½ cup ketchup
- 3 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon mustard
Instructions
- Hydrate the breadcrumbs. Combine the breadcrumbs and the milk in a mixing bowl. Mix together and let sit for 5 to 10 minutes.
- Saute the onions. Heat the oil in a skillet over medium heat and add the onions. Saute for 2 minutes or until translucent.
- Make the meatloaf mixture. Add the hydrated breadcrumb mixture, sauteed onions, ground beef, eggs, ketchup, Worcestershire sauce, garlic powder, salt, pepper, oregano, and parsley to a large mixing bowl. Use your hands to mix it all together until everything is just incorporated. Don’t overmix.
- Make the glaze. Whisk together the ketchup, brown sugar, apple cider vinegar, and mustard.
- Preheat the air fryer. Preheat the air fryer to 350°F.
- Form the loaves. While the air fryer is preheating, Divide the meat mixture in half and use your hands to gently form each portion into a loaf.
- Air fry. Place the meatloaves in the air fryer with space between them and air fry at 350°F for 20 minutes.
- Glaze. Brush the glaze over the meatloaves and continue to cook them for an additional 15 minutes or until the internal temperature of each loaf reaches 160°F.
- Rest and slice. Transfer the meatloaves to a cutting board and allow them to rest for 10 minutes before slicing and serving.
Equipment
Notes
- Meat Thermometer: Use a thermometer to ensure the meatloaf reaches 160°F to 165˚F.
- Resting: Allow the meatloaf to rest before slicing to keep the juices in and the meat moist.
- Meat Variations: Experiment with ground chicken, turkey, or a mix of beef and pork.
- Storage: Store cooled leftovers in an airtight container and keep them in the fridge for up to 4 days or in the freezer for 3 months.
Nutrition
Serving: 2 slices | Calories: 338 kcal | Carbohydrates: 17 g | Protein: 37 g | Fat: 12 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 159 mg | Sodium: 1017 mg | Potassium: 699 mg | Fiber: 1 g | Sugar: 10 g | Vitamin A: 572 IU | Vitamin C: 8 mg | Calcium: 100 mg | Iron: 5 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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