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Air Fryer Meatloaf

Air fryer meatloaf gets a caramelized ketchup crust and a moist interior in about half the time of oven baking. This quick meatloaf cooks fast in the air fryer at 360°F and finishes with a golden glaze all around.
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Prep Time 10 minutes
Cook Time 25 minutes
rest 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf base
  • 1 lb ground beef
  • 0.3333333 cup breadcrumbs
  • 1 egg
  • 3 tbsp milk
  • 1 small onion, finely grated
  • 2 clove garlic, minced
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp garlic powder
  • salt and pepper to taste
Ketchup glaze
  • 3 tbsp ketchup
  • 1 tbsp brown sugar
  • 1 tsp mustard

Equipment

  • 1 air fryer basket

Method
 

Mix and shape the meatloaf
  1. In a bowl, combine ground beef, breadcrumbs, egg, milk, grated onion, minced garlic, Worcestershire sauce, garlic powder, and salt and pepper until evenly mixed. The mixture should hold together when pressed.
  2. Shape the mixture into a small loaf about 7x4 inches so it fits your air fryer basket without crowding. Place it in the basket in an even, compact shape.
Glaze and air fry
  1. Mix ketchup, brown sugar, and mustard, then spread half of the glaze over the top of the loaf. Make a smooth layer so it can caramelize.
  2. Air fry at 360°F for 20–22 minutes until the internal temperature reaches 160°F. At the 15-minute mark, spread the remaining glaze over the top and sides.
  3. Let the meatloaf rest for 5 minutes before slicing. Resting helps the juices settle for a cleaner cut and a moist interior.

Notes

For the best caramelized crust, don’t cover the loaf during air frying and spread the glaze at the 15-minute mark so it has time to darken without burning. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat in the air fryer at 300°F until warmed through. Freezing is yes (up to 2 months), thaw overnight in the fridge before reheating. For a lighter option, swap half the ground beef for lean ground turkey while keeping the binding ingredients the same.