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Homemade Air Fryer Meatloaf photo

Air Fryer Meatloaf

This Air Fryer Meatloaf is a modern twist on a classic! Juicy, flavorful, and perfectly glazed with a crispy exterior, it’s a weeknight winner you’ll love.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium onion minced
  • 1 tbsp olive oil
  • 1 pound ground beef lean
  • 1 large egg
  • 1/4 cup bread crumbs
  • 1 tbsp ketchup for meat mixture
  • 1 tsp Dijon mustard for meat mixture
  • 1 tsp seasoning salt
  • 1/2 tsp garlic powder for meat mixture
  • 1 tbsp freshly chopped parsley
  • 1/2 cup milk
  • 2 tbsp ketchup for glaze
  • 2 tsp brown sugar for glaze
  • 1 tsp Dijon mustard for glaze
  • 1/2 tsp garlic powder for glaze

Equipment

  • Air fryer
  • Mixing Bowl
  • Skillet
  • Measuring spoons and cups
  • Spatula
  • Instant-read thermometer

Method
 

  1. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced onion and cook for 4-5 minutes until softened and translucent.
  2. In a large mixing bowl, combine ground beef, sautéed onions, 1 large egg, 1/4 cup bread crumbs, 1 tablespoon ketchup, 1 teaspoon Dijon mustard, 1 teaspoon seasoning salt, 1/2 teaspoon garlic powder, freshly chopped parsley, and 1/2 cup milk. Mix gently until just combined.
  3. Shape the mixture into a loaf about 7 inches long and 3-4 inches wide to fit your air fryer basket.
  4. Whisk together 2 tablespoons ketchup, 2 teaspoons brown sugar, 1 teaspoon Dijon mustard, and 1/2 teaspoon garlic powder until smooth. Spread half of the glaze evenly over the top of the meatloaf.
  5. Place the meatloaf in the air fryer basket. Cook at 350°F (175°C) for 20 minutes. Then, spread the remaining glaze on top and cook for another 10-15 minutes until internal temperature reaches 160°F (71°C) and glaze is caramelized.
  6. Remove the meatloaf and let rest for 5-10 minutes before slicing. Serve with your favorite sides.

Notes

  • Do not overmix the meat mixture to keep the meatloaf tender.
  • Sauté the onions first to mellow their flavor and avoid raw onion taste.
  • Apply the glaze in two layers for a shiny, flavorful crust.
  • Use an instant-read thermometer to ensure the meatloaf reaches 160°F for safe eating.
  • Leftovers can be refrigerated for up to 3 days or frozen for longer storage.