Air Fryer Meatloaf

frontal close up view of sliced meatloaf

5 from 1 vote

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 so juicy!

Prep Time10

Cook Time30

Rest time10

Total Time50

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 278kcal

Author: Nora from Savory Nothings

Ingredients

For the meatloaf

3 slices bread crusts removed (use 2 slices if preferring to leave crusts on)
¼ cup milk
1 pound lean ground beef
1 large egg
1 tablespoon Worcestershire sauce
½ tablespoon onion powder
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper

For the glaze

⅓ cup ketchup
1 tablespoon brown sugar
1 teaspoon apple cider vinegar

Instructions

Prep: Add bread and milk to large bowl, pushing bread into milk. Allow to soak for 2 minutes, then mash with a fork. Preheat air fryer for 5 minutes (basket-style, 4.5-6 quart is recommended for this recipe).
Make meat mixture: Add to mashed bread. Using gloved hands, mix just until combined and sticking together - do not overmix or meatloaf may come out tough and crumbly. Shape into oblong loaf, taking care not to make meatloaf too thick or it will not cook through.
Make glaze: Combine ingredients for glaze in small bowl.
Air fry: Place meatloaf in preheated air fryer basket. Spread ⅓ of glaze on top. Air fry for 15 minutes at 350°F. Open air fryer basket and spread loaf with another ⅓ of glaze (do not reuse same utensil as on raw meatloaf, or are sure to wash thoroughly beforehand!). Air fry for another 5-15 minutes, checking every 5 minutes, until meatloaf reaches an internal temperature of 160°F.
Finish: Once meatloaf is cooked, open air fryer basket. Immediately spread remaining glaze over meatloaf and allow to rest for 5-10 minutes before slicing to serve.

Notes

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. Add a few tablespoons of water to the basket if you notice smoke.
Bread: Bread makes for a juicy meatloaf! If you only have breadcrumbs on hand, use ½ cup in place of the bread.
Ketchup: Feel free to use BBQ sauce in place of the ketchup.

Recipe tips

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.
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.

Nutrition