This delicious air fryer meatloaf is a beef loaf seasoned with sautéed onions and garlic, Italian seasonings, and topped with a three-ingredient sweet tomato glaze. Serve it with baked potatoes or mashed potatoes and an easy vegetable medley.
My new Ninja Crispi air fryer, which my daughter and son-in-law got me for my birthday, has a crisper plate, so all the grease drains to the bottom of the air fryer. It is a fantastic addition to an air fryer.
Ingredient Notes and Substitutions
See the recipe card below for the complete list of ingredients.
- Panko breadcrumbs: I love using these in meatloaf, but you can substitute regular breadcrumbs.
- Ketchup: Use your favorite brand or substitute your favorite barbecue sauce. We love Smash Kitchen’s ketchup.
- Italian Seasoning: Or fresh herbs like thyme, rosemary, basil, and parsley.
- Ground beef: Use ground beef with a little fat. Fat gives the beef flavor and prevents the meatloaf from drying out with all that circulating heat.
- Apple cider vinegar: I like the sweetness and flavor that the apple cider vinegar contributes to the recipe, but you can substitute white vinegar.
- Barbecue sauce: I sometimes mix barbecue sauce into the glaze at a 1:1 ratio with ketchup. One of our favorite flavors is Kinder’s black garlic.
How To Make Air Fryer Meatloaf
This is a summary; for the complete list of ingredients and instructions, see the recipe card below.
- Sauté the onions and garlic in a little olive oil.
- In a large bowl, combine the panko breadcrumbs, milk, and eggs. Let the panade rest for 5-10 minutes.
- Stir in the ketchup, Worcestershire sauce, and Italian seasoning.
- Add the ground beef to the bowl. Top with the sautéed onions and garlic, then gently combine with clean hands.
- Shape the meatloaf in the air fryer.
- Air fry for 40 minutes. Let rest for 15 minutes. Then top with the glaze and air fry for 10 minutes. Let rest for another 15 minutes.
Tips For Success
- Shape the meatloaf so it is no more than 2 inches thick. This helps ensure that the meatloaf cooks all the way through.
- If the meatloaf browns too quickly, cover it with aluminum foil, making sure the corners are tucked under the meatloaf and the foil does not touch the heating element, as this can be dangerous.
- Another tip for meatloaf cooking too fast is to lower the temperature or let it rest in the residual heat for short periods here and there, but please keep food safety in mind.
Serving Suggestions
- Potatoes: Yukon Gold mashed potatoes, potato croquettes, or oven-baked potatoes.
- Vegetables: glazed carrots, oven-roasted zucchini, or Parmesan risotto.
- Pasta: garlic pasta, Boursin cheese pasta, or mushroom pasta.
Air Fryer Meatloaf
This delicious air fryer meatloaf is a beef loaf seasoned with sautéed onions, garlic, Italian seasonings, then topped with a three-ingredient sweet tomato glaze.
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Servings: 8 servings
Calories: 413kcal
Ingredients
Meatloaf
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- ¾ cup panko breadcrumbs
- ½ cup milk
- 2 large eggs
- 2 tablespoons ketchup or BBQ sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- 2 lbs ground beef
- 1 tsp salt
- ½ teaspoon fresh ground black pepper
Glaze
- 1 cup ketchup
- 1 ½ tablespoons apple cider vinegar
- 3 tablespoons brown sugar
Instructions
- Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until soft and fragrant. Reduce the heat to low and add the garlic and cook for 1 minute while stirring
- In a large bowl, combine the panko breadcrumbs, milk, and eggs. Let the mixture (known as a panade) rest for 5-10 minutes.
- Stir in the ketchup, Worcestershire sauce, and Italian seasoning.
- Add the ground beef, salt, and pepper to the bowl. Top with sautéed onions and garlic, and gently combine with your clean hands.
- Shape the meatloaf in the air fryer.
- Air fry for 40 minutes. Let it rest for 15 minutes. Then top with the glaze and air fry for 10 minutes. Let rest for another 15 minutes.
Notes
- If the meatloaf browns too quickly, cover it with aluminum foil, making sure the corners are tucked under the meatloaf and the foil doesn’t touch the heating element, as this can be dangerous.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave in short increments at 50% power.
Nutrition
Calories: 413kcal | Carbohydrates: 21g | Protein: 23g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 765mg | Potassium: 508mg | Fiber: 1g | Sugar: 14g | Vitamin A: 268IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 3mg
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