Classic Meatloaf Prepared in an Air Fryer

A tender and juicy meatloaf cooked in an air fryer, featuring a tangy ketchup and brown sugar glaze. This recipe uses a panade to keep the meat moist and ensures even cooking with proper airflow.

Ingredients

• 1.5 lbs (680 g) Ground Beef (80/20 lean-to-fat ratio)
• 1/2 cup Panko Breadcrumbs
• 1/3 cup Whole Milk
• 1 Large Egg, lightly beaten
• 1/2 medium Yellow Onion, finely minced or grated
• 3 cloves Garlic, minced
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon Tomato Paste
• 1 teaspoon Italian Seasoning
• 1/2 teaspoon Smoked Paprika
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Freshly Cracked Black Pepper
• 2 tablespoons Fresh Parsley, finely chopped
• 1/2 cup Ketchup
• 2 tablespoons Brown Sugar (packed)
• 1 tablespoon Apple Cider Vinegar
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• Pinch of Cayenne Pepper (optional)

Instructions

1. Place panko breadcrumbs and whole milk in a large mixing bowl and let sit for 5 minutes until the breadcrumbs absorb the milk and form a soft paste.
2. Add minced onion, garlic, beaten egg, Worcestershire sauce, tomato paste, Italian seasoning, smoked paprika, salt, black pepper, and chopped parsley to the breadcrumb paste. Whisk thoroughly until a smooth, evenly distributed seasoning base forms.
3. Break the ground beef into small chunks and add to the bowl. Gently fold and blend the ingredients just until combined. Do not overwork the meat.
4. Tear a piece of parchment paper slightly larger than the meatloaf shape. Place the seasoned beef on the parchment and sculpt it into an oval loaf approximately 7 inches long, 4 inches wide, and 2.5 inches thick. Trim excess parchment, leaving a 1-inch border.
5. Preheat the air fryer to 350°F (175°C) for 3 minutes. Transfer the parchment paper with the meatloaf into the basket. Air fry at 350°F (175°C) for 25 minutes. Do not open the basket frequently.
6. While the meatloaf cooks, combine ketchup, brown sugar, apple cider vinegar, garlic powder, onion powder, and cayenne pepper in a small bowl. Stir until the sugar dissolves.
7. At the 25-minute mark, open the air fryer basket. Spoon or brush the glaze generously over the top and sides of the loaf. Increase the heat to 380°F (195°C) and cook for an additional 8 to 10 minutes, until the glaze is bubbling and the internal temperature reaches 160°F (71°C).
8. Remove the basket and let the meatloaf rest undisturbed for 10 minutes. Slice into 3/4-inch thick portions and serve warm.

Notes

Use 80/20 or 85/15 beef blend to prevent dryness. Grate onions to release juices and avoid raw pockets. Ensure at least 1-inch clearance between the meatloaf and basket walls for airflow. Do not preheat the air fryer with parchment paper inside unless weighted down by food. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat slices in the air fryer at 320°F (160°C) for 3 to 5 minutes.