Buzz
Meatloaf is a classic dish that’s long overdue for a revival. While it may have lost its charm over the years, it’s no longer that dry, overcooked block of gray meat from your childhood. When made in the air fryer, it can transform into a perfectly browned, moist meal that’s ready in a fraction of the time.
Air frying meatloaf far surpasses the traditional oven method. Compared to baking, it’s almost laughable how much better it is! We all want great food, but we don’t want to wait forever. The air fryer’s convection heat allows for fast cooking with amazing browning, cutting cooking time by more than half. That’s reason enough to make the switch.
Step-by-step guide to creating a delicious air fryer meatloaf.
While I’ve provided a recipe below, you don’t have to follow it exactly. The key is to consider your air fryer’s size. If you typically use two pounds of ground meat and shape the loaf to be 12 inches long, you may run into trouble if your air fryer’s basket is only 10 inches diagonally. In that case, you can either make a taller loaf or cook two smaller ones instead.
For my meatloaf, I start by grating half an onion into a large bowl, then adding salt, dry seasonings, and panko breadcrumbs. After mixing it all together, I let it sit for a few minutes so the dry ingredients absorb the onion’s moisture. Next, I incorporate a pound of ground beef and an egg, blending it all thoroughly.
You can preheat your air fryer, depending on how quickly it heats up—mine only takes a minute, so I usually skip it. Some people opt to bake their meatloaf in a loaf pan, which makes sense in the oven where the dry heat can over-dry the meat. However, I recommend skipping the pan with the air fryer: It delays heating, traps moisture, and hinders browning. Instead, an air fryer will give your meatloaf a thin, crisp crust and a juicy center.
Shape your meatloaf into a perfect loaf and drop it into the air fryer basket. If it loses its form during the fall, just gently reshape it once it’s stable. Set your air fryer to 'roast' at 375°F for 15 minutes, flipping the loaf after 10 minutes to ensure the bottom gets browned. Check the internal temperature with a meat thermometer; it should read 155°F in the center. If you’re using more meat in your recipe, it may take a few extra minutes. Let the meatloaf rest for 10 minutes, and the carryover cooking will raise the temperature to 160°F.
I skip the ketchup topping on my meatloaf, but if you love the sweet, tangy sauce, feel free to brush it on in the final five minutes of cooking after flipping the loaf. Serve your meatloaf sliced, paired with a refreshing side salad and sweet summer corn. Leftovers, covered and stored in the fridge, will stay good for up to five days.
Air Fryer Meatloaf Recipe
Ingredients:
½ yellow onion
3 tablespoons breadcrumbs
¾ teaspoon salt
⅛ teaspoon MSG
1 teaspoon Worcestershire sauce
½ teaspoon fish sauce
1 teaspoon garlic powder
½ teaspoon dried parsley
½ teaspoon cayenne powder (or chili flakes)
1 pound raw ground beef
1 egg
1. Grate the onion using a box grater or a microplane into a large bowl. Add the following eight ingredients and let the mixture sit for five minutes. Once it has rested, incorporate the ground beef and egg, mixing thoroughly until everything is well combined.
2. Preheat the air fryer to the ‘roast’ setting at 375°F. Shape the mixture into a loaf and carefully place it in the air fryer basket. Cook for 10 minutes, then flip the meatloaf and cook for another 5 minutes. The internal temperature should reach 155°F. If it hasn’t, continue cooking for 3 more minutes and check the temperature again. Allow the meatloaf to rest for 10 minutes before slicing.
