Cheesy Stuffed Meatloaf Muffins (Air Fryer Recipe)

A deeply savory, smoky, and rich air fryer recipe featuring crispy edges, juicy tender meat, and a molten, gooey cheese core.

Equipment

• Air Fryer (Basket or oven-style)
• Silicone Muffin Liners (6 standard jumbo sizes or individual silicone cups)
• Mixing Bowl
• Meat Thermometer

Ingredients

• 1 lb (450g) Ground beef (80/20 lean-to-fat ratio)
• ½ cup Italian seasoned breadcrumbs (or panko)
• ¼ cup Whole milk
• 1 large Egg, beaten
• ¼ cup Yellow onion, very finely minced
• 2 cloves Garlic, minced into a fine paste
• 1 tbsp Worcestershire sauce
• 1 tsp Smoked paprika
• 1 tsp Kosher salt
• ½ tsp Freshly cracked black pepper
• 6 cubes (approx. 1 inch each) Low-moisture mozzarella or sharp cheddar cheese
• ⅓ cup Tomato ketchup
• 1 tbsp Brown sugar, packed
• 1 tsp Apple cider vinegar
• ½ tsp Yellow mustard
• ½ cup Shredded sharp cheddar and monterey jack cheese blend
• 1 tbsp Fresh Italian parsley, finely chopped

Instructions

1. Lightly coat six individual silicone muffin cups with non-stick cooking spray. In a mixing bowl, combine breadcrumbs and whole milk; let sit for 2 to 3 minutes to create a panade.
2. Add the beaten egg, minced onion, minced garlic, Worcestershire sauce, smoked paprika, salt, and black pepper to the hydrated breadcrumbs. Whisk vigorously with a fork to distribute seasonings evenly.
3. Add the ground beef to the bowl. Using clean hands or a meat paddle, gently break up the beef and mix with the seasoning paste. Stop mixing as soon as ingredients look cohesive to avoid overworking the meat.
4. Divide the meat mixture into 6 equal portions (roughly 2.5 to 3 ounces each). Flatten one portion in your palm, place a cheese cube in the center, and fold the meat edges up and around the cheese to form a smooth, seamless ball with no visible cheese.
5. Press each stuffed meatball gently into a prepared silicone cup. Repeat for all portions.
6. In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, and yellow mustard until smooth. Spread half of this glaze generously across the tops of the meatloaf muffins.
7. Preheat the air fryer to 350°F (175°C). Arrange the filled silicone cups evenly in the basket, leaving at least a half-inch of space between each. Cook at 350°F (175°C) for 12 minutes.
8. Pull out the basket and brush the remaining half of the glaze over the partially cooked muffins. Slide the basket back in and continue cooking at 350°F (175°C) for another 3 minutes.
9. Top each muffin with a generous tablespoon of the shredded cheese blend. Increase the air fryer temperature to 380°F (193°C) and cook for 2 to 3 minutes until the cheese is bubbly and browned. Check internal temperature; it should register 160°F (71°C) in the meat portion.
10. Remove the silicone cups from the air fryer using tongs. Let the muffins rest in their cups for 5 minutes to allow juices to redistribute and the cheese core to set slightly.
11. Gently pop the meatloaf muffins out of their molds, arrange on a warm serving platter, and garnish with freshly chopped Italian parsley.

Notes

Do not overwork the meat mixture, as this forces fats out and packs proteins tightly, resulting in dense, rubbery muffins. Ensure no cheese is visible through the meat when stuffing to prevent leaking during cooking.

Nutrition

Calories: 295 kcal · Total Fat: 18g · Saturated Fat: 8g · Cholesterol: 95mg · Sodium: 580mg · Total Carbohydrates: 9g · Dietary Fiber: 0.5g · Sugars: 6g · Protein: 22g