Air Fryer Meatloaf
This air fryer meatloaf recipe comes together in under an hour, with all the satisfying savory flavor of the original. Don’t skip the sweet and tangy glaze on top!
Servings: 4
Ingredients
- ½ medium yellow onion
- ½ medium carrot
- ½ stalk celery
- 1 clove garlic
- ½ pound ground beef (85/15)
- ½ pound ground pork (see note)
- ½ cup panko bread crumbs
- ¼ cup chopped fresh parsley (additional for garnish, if desired)
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
For Glaze:
- ¼ cup ketchup
- 2 tablespoons packed brown sugar
- 1 tablespoon red wine vinegar
Instructions
- Prep vegetables. Peel the onion and cut into quarters, trim celery and cut into large chunks, peel and cut the carrot into large chunks, and peel garlic clove. The pieces should be small enough to fit into a small food processor.½ medium yellow onion, ½ medium carrot, ½ stalk celery, 1 clove garlic
- Place onion, celery, carrot, and garlic in a small food processor and pulse until finely minced. Scrape into a measuring cup; you should have about ½ cup of the mixture (discard any extra). Put mixture into large bowl.
- Add ground meat, bread crumbs, parsley, ¼ cup ketchup, Worcestershire, salt, and pepper. Mix to combine. I usually use my hands. Don’t overmix; ingredients should be just combined.½ pound ground beef (85/15), ½ pound ground pork, ½ cup panko bread crumbs, ¼ cup chopped fresh parsley, ¼ cup ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, ½ teaspoon coarsely ground black pepper
- Form mixture into 2 flat loaves (about 7 inches by 3 to 4 inches, about 1 inch thick).
- Cook in air fryer at 350ºF for 25 to 30 minutes. Internal temperature should be around 155ºF when measured with an instant read thermometer.
- Meanwhile, combine ¼ cup ketchup, brown sugar, and red wine vinegar in a small bowl.¼ cup ketchup, 2 tablespoons packed brown sugar, 1 tablespoon red wine vinegar
- Coat meat loaves evenly with glaze. Cook for an additional 3 to 4 minutes or until glaze is caramelized and internal temperature is 165ºF.
- Let meatloaves cool 5 to 10 minutes before slicing.
Video
Notes
- Ground meat: Meatloaf can be made with all beef, or a mixture of ground meats such as ground turkey, veal, chicken, ground sausage, etc. Pork and sausage tend to have more fat so it's best to mix a leaner meat with it. However, we tested this with all beef and found it to be not meatloaf-y enough and more resembling a large hamburger. We tested it a few other ways and prefer this combo of pork and beef. So while other mixtures can work, they will change your final result.
- Make ahead: Make a double batch of meatloaf mixture. Form into 4 loaves; set 2 aside. Cook 2 loaves for immediate use. Place the uncooked meatloaves on a small sheet pan and freeze uncovered until firm, 1 to 2 hours. Remove from freezer and wrap securely. They will keep in the freezer for up to 2 months.
- Cooking from frozen: Do not defrost. Air fry as directed, adding 15 minutes to cook time (40 to 45 minutes, plus a few minutes for glaze).
- Flavor variations: Take a look at the post above for ideas.
Nutrition
Serving: 0.5meatloaf | Calories: 370kcal | Carbohydrates: 23g | Protein: 22g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1047mg | Potassium: 557mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1775IU | Vitamin C: 9mg | Calcium: 60mg | Iron: 3mg
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