Description
This Air Fryer Meatloaf recipe offers a quick and delicious way to enjoy a classic comfort food. Lean ground beef mixed with bread soaked in milk and seasoned with onion powder, Italian seasoning, and garlic powder forms the hearty base. The meatloaf is cooked to perfection in an air fryer, creating a moist interior with a perfectly caramelized glaze of ketchup, brown sugar, and apple cider vinegar on top. Ready in just 40 minutes, this recipe is an easy weeknight dinner that yields juicy, flavorful servings with minimal fuss.
Ingredients
Scale
Meatloaf
- 3 slices bread (crusts removed; use 2 slices if preferring to leave crusts on)
- 1/4 cup milk
- 1 pound lean ground beef
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Glaze
- 1/3 cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
Instructions
- Prep: Add the bread slices and milk to a large bowl and push the bread into the milk to soak. Let it sit for 2 minutes until the bread is softened, then mash it thoroughly with a fork. Meanwhile, preheat your air fryer for 5 minutes; a basket-style air fryer with a 4.5-6 quart capacity is recommended for this recipe.
- Make meat mixture: To the mashed bread, add the lean ground beef, egg, Worcestershire sauce, onion powder, Italian seasoning, garlic powder, salt, and black pepper. Using gloved hands, gently mix the ingredients just until combined and the mixture sticks together without overmixing to avoid a tough meatloaf. Shape the mixture into an oblong loaf, ensuring it is not too thick for even cooking.
- Make glaze: In a small bowl, combine the ketchup, brown sugar, and apple cider vinegar. Mix well to create a smooth glaze to top the meatloaf.
- Air fry: Place the shaped meatloaf into the preheated air fryer basket. Spread one-third of the prepared glaze evenly over the top. Air fry at 350°F for 15 minutes. Open the basket and carefully spread another one-third of the glaze, using a clean utensil or thoroughly washed one to avoid cross-contamination. Continue air frying for an additional 5 to 15 minutes, checking every 5 minutes until the meatloaf reaches an internal temperature of 160°F to ensure it is fully cooked.
- Finish: After the meatloaf is cooked through, remove it from the air fryer. Immediately spread the remaining glaze over the top while it is hot. Allow the meatloaf to rest for 5 to 10 minutes to let juices redistribute before slicing and serving.
Notes
- Do not overmix the meat mixture to keep the meatloaf tender.
- Use a meat thermometer to ensure the internal temperature reaches 160°F for safe consumption.
- If you prefer a thicker crust, you can leave the bread crusts on and reduce to 2 slices.
- The resting time after cooking enhances juiciness and makes slicing easier.
- Be cautious when adding the glaze during cooking to prevent cross-contamination with raw meat.
- This recipe is best suited for air fryers with a basket capacity of at least 4.5 quarts to accommodate the loaf size.
