0 from 66 votes
Air Fryer Meatloaf
In this easy recipe, ground beef is blended with spices, herbs, ketchup, and covered in a sweet and tangy glaze is sure to make even your pickiest eater happy.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Course:
Main Course
Cuisine:
American
Ingredients
- 1 medium onion minced
- 1 tbsp olive oil
- 1 pound ground beef
- 1 large egg
- 1/4 cup bread crumbs
- 1 tbsp ketchup
- 1 tsp Dijon mustard
- 1 tsp seasoning salt
- 1/2 tsp garlic powder
- 1 tbsp freshly chopped parsley
- 1/2 cup milk
Glaze
- 2 tbsp ketchup
- 2 tsp brown sugar
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
Instructions
- Saute minced onion in 1 Tablespoon of olive oil. Make a foil sling, place it in the air fryer- this will make it easier to lift the meatloaf out of the pan later. You do not need to line the whole basket with foil.
- Use your hands to mix the ground beef, egg, bread crumbs, ketchup, mustard, seasoning salt, pepper, garlic powder, parsley, milk, and sauteed onion. Form this mixture into a loaf about 6 inches long, 4 inches wide, and 2 inches high.
- Place the meatloaf onto the foil sling Bake the meatloaf for 15 minutes at 370 degrees. During this cooking time, make the glaze.
- In a small bowl, mix together the ketchup, brown sugar, mustard, and garlic powder. Pour the glaze over the top of the meatloaf. Return the meatloaf to the air fryer and bake for another 15 minutes or until a meat thermometer reaches 160 degrees.
- When the meatloaf is finished cooking, rest it on the counter for 5-10 minutes before cutting it with a sharp serrated knife.
Cup of Yum
Notes
- If you prefer not to use the foil, you just need really good lifters to remove the loaf from the air fryer. I like the foil because it is easy to lift and easier to clean after. This loaf is very moist and will need to cool in order to cut neatly.
- If you prefer not to use the foil, you just need really good lifters to remove the loaf from the air fryer. I like the foil because it is easy to lift and easier to clean after. This loaf is very moist and will need to cool in order to cut neatly.
- Cooked meatloaf will keep for 3-4 days in the fridge. Or you can make it ahead and wrap it in foil or plastic wrap and keep it in the fridge a day before cooking it. Meatloaf may be frozen baked or before baking. Either way, it will last up to 6 months in the freezer. Just allow it to thaw to room temperature before baking or reheating it. Reheating slices of cooked meatloaf will take about 5 minutes at 350 degrees in the air fryer.
- Cooked meatloaf will keep for 3-4 days in the fridge. Or you can make it ahead and wrap it in foil or plastic wrap and keep it in the fridge a day before cooking it. Meatloaf may be frozen baked or before baking. Either way, it will last up to 6 months in the freezer. Just allow it to thaw to room temperature before baking or reheating it. Reheating slices of cooked meatloaf will take about 5 minutes at 350 degrees in the air fryer.
Nutrition Information
Calories
417kcal
(21%)
Carbohydrates
15g
(5%)
Protein
24g
(48%)
Fat
29g
(45%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
130mg
(43%)
Sodium
870mg
(36%)
Potassium
468mg
(13%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
177IU
(4%)
Vitamin C
3mg
(3%)
Calcium
86mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 15g | 5% |
| Protein | 24g | 48% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 130mg | 43% |
| Sodium | 870mg | 36% |
| Potassium | 468mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 177IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.