Name: Air Fryer Meatloaf
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 slices bread (crusts removed (use 2 slices if preferring to leave crusts on)); 1/4 cup milk; 1 pound lean ground beef; 1 large egg; 1 tablespoon Worcestershire sauce; 1/2 tablespoon onion powder; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/3 cup ketchup; 1 tablespoon brown sugar; 1 teaspoon apple cider vinegar

This is the best and easiest Air Fryer Meatloaf you’ll ever make! It’s so quick to prep (no chopping vegetables!), cooks in just 30 minutes and comes out perfectly juicy!

frontal close up view of sliced meatloaf

Why you’ll love this recipe

So easy: This is a quick and easy, low prep recipe for weeknight-friendly meatloaf. This means there’s no chopping vegetables and no complicated steps involved in this recipe. Just mix, shape and air fry!
Quick to bake: The air fryer cooks the meatloaf much faster than the oven. And bonus: Grease drips down into the air fryer basket, making sure the meatloaf browns all the way around instead of sitting in grease.
Easy to double: Got a large family, or want easy leftovers for lunch tomorrow? This recipe is easy to double, and if your air fryer is at least 5 quart you can cook both at the same time!

My family absolutely loves meatloaf, so I decided there had to be a weeknight-friendly way to make it. Enter this air fried version! So quick, so easy and so incredibly good!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for air fryer meatloaf with text labels — Ingredients for Air Fryer Meatloaf: Ground beef, bread, milk, egg, Worcestershire sauce, Italian seasoning, onion and garlic powder, salt, pepper, ketchup, brown sugar and apple cider vinegar.

Ingredient notes

Ground beef: I recommend using a leaner ground beef here, the leanest your grocery budget allows. Otherwise, a lot of grease will collect in the air fryer basket, causing it to smoke.
Bread: Since we’re not using chopped vegetables in this recipe (they can help to keep a meatloaf juicy), I prefer using bread instead of breadcrumbs in this recipe. Bread yields a much juicier meatloaf! If you only have breadcrumbs, use ½ cup in place of the bread. I usually cut the crusts off my bread so I get an even mixture, but feel free to leave them on.
Ketchup: Feel free to use BBQ sauce in place of the ketchup.

How to make meatloaf in the air fryer

Please note: I make this recipe in my 5.5 quart Cosori basket-style air fryer. I also own a Breville oven-style air fryer, but I do not recommend an oven-style air fryer for this recipe. Basket-style is best here. Make sure your air fryer is at least 4.5 – 6 quart in size, and basket-style.

1. Before you begin:

Soak the bread in the milk for 2 minutes, then mash with a fork. Once the bread is ready, preheat your air fryer for 5 minutes; make the meat mixture while the air fryer preheats.

female hand using fork to push down on bread slices in bowl with milk — push bread into milk

mashed bread with milk in bowl with fork — push bread into milk

2. Make the meatloaf mixture:

Add the remaining ingredients for the meat mixture to the bowl with the mashed bread. Combine all ingredients into an even mix – but don’t overmix it, or your meatloaf may come out tough and crumbly. I use gloved hands, it really is the best way!

overhead view of meatloaf ingredients in glass bowl — add ingredients to mashed bread

overhead view of meatloaf mixture in glass bowl — add ingredients to mashed bread

3. Shape and glaze:

Shape the meat mixture into a loaf shape – make it more long and less thick, or it will not cook in the middle. Place it in the preheated air fryer basket.

Stir together the glaze ingredients and spread ⅓ over the meatloaf. Make sure to wash the utensil you used to brush the meatloaf, since it’s still raw!

overhead view of meatloaf glaze in small glass bowl with spoon — make glaze

overhead view of uncooked meatloaf with glaze in air fryer basket — make glaze

4. Air fry:

Air fry the meatloaf at 350°F for 15 minutes. Open the basket and spread another ⅓ of the glaze over the meatloaf (remember to use a fresh utensil, or wash what you used to glaze the uncooked meatloaf!).

Air fry for another 5-15 minutes, checking the meatloaf every 5 minutes for doneness. Once the internal temperature reaches 160°F at the thickest point, turn off the air fryer and open the basket. Spread the remaining glaze over the meatloaf. Allow it to rest for 5-10 minutes before slicing.

spoon spreading glaze over meatloaf in air fryer basket — spread with glaze after 15mins

overhead view of cooked meatloaf in air fryer basket — spread with glaze after 15mins

Top tips

Don’t overmix: Make sure you don’t overmix the meat mixture. Only mix until it’s evenly combined. Otherwise, the meatloaf may turn out tough and crumbly.
Trust the process: The meatloaf mixture is quite wet – this is why it cooks up so juicy! When you’re mixing the meat, it will start holding together better. Resist the urge to add breadcrumbs. As long as it holds a loaf shape, there’s no need to change anything.
Don’t overcook: During the second half of the cooking time, make sure to check the meatloaf every 5 minutes so it doesn’t end up overcooked. I highly recommend using a kitchen thermometer to accurately measure the internal temperature of most things you cook at home (I measure everything, from meats to breads and cakes – better safe than sorry!).
If the top gets too dark: If the top gets too dark before the inside is done, try reducing the heat to 325°F to finish the cooking process. I do NOT recommend covering the meatloaf with foil in the air fryer, it’s too hard to keep it from touching the heating element or to keep it from flattering around.
Don’t skip the rest: Resting the meatloaf for 5-10 minutes before slicing helps to lock in the juices, and makes it easier to slice.

Helpful hints

Recipe variations

Bacon: Add bacon bits or chopped and cooked bacon to the meatloaf mixture.
Cheese: Add ¼ – ½ cup grated parmesan cheese to the meatloaf mixture. OR add a mozzarella stick to the middle of the meatloaf for a mozzarella stuffed loaf.
Make it BBQ: Use BBQ sauce in place of the ketchup for the glaze.
Make it spicy: Add cayenne pepper and/or red pepper flakes to the meatloaf mixture. You can also add chili sauce to the glaze.

Storage

Fridge: Wrap leftovers tightly or keep them in a tightly closed container. Keep them in the fridge for up to 3 days. Reheat in the air fryer or microwave until steaming hot all the way through (it’s quicker and easier to reheat individual slices).

Freezer: You can freeze the uncooked meatloaf without glaze, tightly wrapped first in plastic wrap and then in aluminium foil (labelled with the name and use-by date) for up to two months. Defrost in the fridge overnight (make sure to place it in a dish!), then glaze and cook as directed in the recipe. It may need a little longer since it’s cold.

To freeze leftover cooked meatloaf, wrap it tightly in plastic wrap and then aluminium foil. Label with the name and use-by date and freeze for up to 2 months. Defrost in the fridge or microwave, then reheat in the air fryer or microwave until steaming hot all the way through.

Serving ideas

This pairs so well with classic comfort food! Here are some of our favorite quick weeknight sides:

overhead view of two meatloaf slices on plate with broccoli and mashed potatoes

More air fryer recipes to try

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Air Fryer Meatloaf

Why you’ll love this recipe