Air Fryer Meatloaf
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Dry, crumbly meatloaf is a thing of the past. My air fryer meatloaf is moist, tender, and topped with a flavor-packed glaze- all in just 30 minutes. It’s so good, my family craves it weekly!
We are a meatloaf-loving family, but if there’s one thing that drives us bonkers, it’s a dry, crumbly loaf. That’s why I set out to adapt the classic to the air fryer- a tool that I’ve found to be convenient, fast, but also easy to overcook. I tested this recipe over and over (my family happily taste-tested every version… minus the first few), until I found the perfect balance of ingredients and timing.
As a culinary school grad who’s tested hundreds of air fryer recipes for my site and cookbook, I can tell you the tricks that actually matter. The secret to keeping meatloaf moist? Ground beef with enough fat, a combo of eggs and milk for binding, and a glaze that caramelizes instead of drying out. Seriously, this will be the juiciest air fryer meatloaf you’ll ever make.
Table of Contents
Why my recipe is foolproof
- Pantry-friendly ingredients. Nothing hard-to-find or difficult to prep.
- Tested method. No foil or grease, no messy cleanup, and no complicated steps. I streamlined the process after all the recipe testing.
- Budget-friendly. Ground beef remains one of the most affordable proteins, and this recipe transforms it into a hearty family meal.
- Perfect texture and flavor. Thanks to the egg and milk binder, as well as the fat content of the beef, the loaf remains tender and juicy inside, with a slight crisp exterior.
Key Ingredients
Find the printable recipe with measurements below.
- Ground beef. Always choose beef with enough fat (around 80/20 or 85/15). Leaner beef leads to a dry loaf, and I’ve tested this enough times to know fat is the real secret to juicy meatloaf.
- Yellow onion. Finely chopped or grated. Grating is my preference (a little culinary school tip!) because it blends seamlessly into the meat without leaving raw chunks.
- Eggs. The binder that holds everything together. I’ve tried meatloaf without eggs, and it always falls apart.
- Milk. Soaks into the breadcrumbs for tenderness. Whole milk works best, but I’ve tested it with soy milk for a dairy-free option, and it still keeps the loaf moist.
- Panko breadcrumbs. Larger flakes = better texture. If you only have fine breadcrumbs, reduce slightly so the mixture doesn’t dry out.
- Parmesan cheese. My secret ingredient for depth and flavor. Freshly grated cheese melts better and prevents those clumpy pockets I’ve seen when testing with pre-shredded cheese.
- Garlic. Fresh is ideal, but pre-minced works in a pinch.
- Fresh parsley. For brightness- I skip it sometimes if I don’t have any, and the recipe still works.
- Worcestershire sauce. Adds savory depth – if you’re out, soy sauce with a dash of vinegar can be a substitute (tested and approved).
- Italian seasoning. A shortcut blend that layers flavor without fuss.
- Glaze. The classic trio of ketchup, brown sugar, and vinegar. I tested honey and maple syrup variations, but brown sugar caramelizes most reliably.
How to make air fryer meatloaf
Step 1- Make the meatloaf mix. Start by adding the ingredients for the meatloaf in a bowl and mix until combined.
Step 2- Air fry. Add the meatloaf to a preheated air fryer diagonally so it fits easily. Air fry for 15 minutes.
Step 3- Make the glaze. Whisk together the ketchup, brown sugar, and vinegar.
Step 4- Cook again. Spread the glaze over the meatloaf and air-fry for an additional 5 minutes.
Pro tips for perfect air fryer meatloaf
- Use a thermometer. Meatloaf should reach an internal temperature of 165°F. I pull mine out at 155°F and let it rest for 5 minutes- the carryover cooking finishes the job without drying it out. (This is one of the first tricks I learned in culinary school, and it’s never failed me.)
- Line smartly. Yes, you can use foil in the air fryer- it prevents spills and keeps cleanup simple. I’ve also tested disposable liners; they work, but tend to make the bottom a little soggy.
- Don’t over-mix. Over-mixing = tough, gummy meatloaf. I combine everything just until the ingredients hold together, and if I’m not sure, I stop mixing earlier rather than later.
- Rest before slicing. Letting the meatloaf rest is non-negotiable. It keeps the juices inside, preventing them from spilling over onto the cutting board.
Frequently asked questions
Yes! Ground turkey or chicken works well, but since they’re leaner, I recommend adding one tablespoon of olive oil or an extra egg yolk to prevent the loaf from drying out. Pork also works beautifully and gives a slightly richer flavor.
If you prefer a denser loaf that slices cleanly, add a couple of extra tablespoons of breadcrumbs or chill the loaf for 15-20 minutes before air frying. Both tricks help the loaf hold its shape better.
Definitely! Bake the loaf at 350°F for approximately 40-45 minutes, then glaze it and continue baking for an additional 10 minutes, or until it reaches an internal temperature of 165°F. I still prefer the air fryer version since it’s faster and gives a crispier glaze.
Yes, just swap the panko for gluten-free breadcrumbs. I’ve also tested it with quick oats, which work surprisingly well and still keep the loaf tender.
Refrigerate cooled slices in an airtight container for up to 5 days. For longer storage, wrap the whole cooled loaf tightly and freeze for up to 6 months. To reheat, I like using the air fryer (350°F for 3-5 minutes) because it revives the glaze and crisp edges. The microwave works too, but it won’t have the same texture.
More air fryer beef dinners
- Air fryer steak
- Air fryer steak bites
- Air fryer hamburgers
- Air fryer ribeye
- Air fryer filet mignon
- Air fryer meatballs
★★★★★ REVIEW
“Top-class recipe. Thank you, will use it again!” – Ipsita
Air Fryer Meatloaf
Video
Ingredients
- 1 1/2 pounds ground beef 80/20 or 85/15
- 1 small onion grated
- 2 large eggs
- 1/4 cup milk
- 1/3 cup panko breadcrumbs
- 3 tablespoons parmesan cheese
- 3 cloves garlic minced
- 1/4 cup parsley finely chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
For the glaze
- 1/2 cup ketchup
- 3 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
Instructions
- Preheat the air fryer to 400°F (200°C).
- In a large mixing bowl, combine the ground beef and onion and mix well. Add the eggs, milk, panko breadcrumbs, parmesan cheese, garlic, parsley, Worcestershire sauce, and Italian seasoning and mix until just combined.
- Using your hands, shape the meat mixture into a thick loaf. Transfer it into the air fryer basket diagonally.
- Air fry the meatloaf for 25 minutes.
- Whisk together the brown sugar, apple cider vinegar, and ketchup. Brush the top of the meatloaf with oil and air fry for 5 minutes, or until the internal temperature reaches 155°F (it will rise to 165°F after resting).
- Remove the meatloaf from the air fryer and let it sit for 10 minutes before slicing and serving.
Notes
- Ground beef: Please do not use extra-lean ground beef.
- Other ground meat: Ground chicken, ground turkey, and ground pork all work.
- Leftovers: Keep in the fridge for up to 5 days or the freezer for up to 6 months.
- Reheating: I like reheating in the air fryer for 3-5 minutes (350°F). Microwaving works, too, but it won’t be as crisp.
I’ve made it a few times with different crumbs…have to say panko is best because with other breadcrumbs it was almost too moist! Who complains about that? Lol
Anyway – as per recipe is great! My air fryer has drawers and takes a bit longer to air fry, but using the temperature gauge works fine.
Thanks!!
Thanks, Chris! Haha right?
I love your air fryer meatloaf recipe so much. The meat is juicy and tender.
Thanks, Ishita!
Top class recipe. Thank you, will use it again!