Air Fryer Meatloaf is a classic beef meatloaf made in the air fryer instead of the oven: 1 pound of lean ground beef mixed with milk, an egg, torn bread and pantry seasonings, shaped into a loaf right in the basket and brushed with a glossy ketchup and barbecue sauce glaze. It serves 4 and is ready in 40 minutes, rest included, which makes it an easy weeknight dinner.
How to make air fryer meatloaf: Mix the beef with the milk, egg, bread and seasonings, shape a low, even loaf in the sprayed basket and air fry it at 350°F for 15 minutes. Brush on the glaze, air fry 10 minutes more, then let it rest for 5 minutes before you slice it.
Why You’ll Love It
- Fast for meatloaf: about 25 minutes of cooking, instead of an hour or more in the oven.
- No chopping: onion powder, garlic powder and dry mustard do the seasoning, and the bread is torn by hand.
- Sized for 4: one pound of beef makes one loaf that fits in a 5 to 7 quart basket.
- Sauce on the side: the leftover glaze goes to the table for dipping.
Ingredient Notes
Ground beef: One pound of lean ground beef, as on the card. Ground chuck works the same way.
Bread and milk: Three slices of plain bread, torn into very small pieces, go into the bowl with 3/4 cup of milk and one large egg.
Seasonings: Onion powder, dry ground mustard, garlic powder, salt, black pepper and a tablespoon of Worcestershire sauce. For fresh onion and garlic instead, see Variations.
The glaze: Equal parts ketchup and barbecue sauce, 1/3 cup of each. Use your favorite barbecue sauce.
Cooking spray: A coat of olive oil cooking spray on the basket makes the cooked loaf easy to lift out.
Ingredients
- 1 pound lean ground beef
- 3/4 cup milk
- 1 large egg
- 3 slices bread, torn into very small pieces
- 1/2 tablespoon onion powder
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon dry ground mustard
- 1/4 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1/3 cup ketchup, for the glaze
- 1/3 cup barbecue sauce, for the glaze
- Olive oil cooking spray, for the basket
How to Make Air Fryer Meatloaf
1. Mix the meatloaf. In a large bowl, combine the ground beef, milk, egg, torn bread, onion powder, Worcestershire sauce, salt, dry mustard, pepper and garlic powder. Mix with clean hands just until combined; don’t overwork the meat.
2. Shape it in the basket. Spray a 5 to 7 quart air fryer basket with olive oil cooking spray. Shape the meat into a loaf right in the basket, set at an angle so it fits. Don’t make it too thick, and keep it as even as possible from end to end so it cooks all the way through.
3. Air fry. Air fry at 350°F for 15 minutes.
4. Make the glaze. While the meatloaf cooks, stir the ketchup and barbecue sauce together in a small bowl.
5. Glaze the loaf. After 15 minutes, brush some of the glaze over the top of the loaf. You won’t use all of it; save the rest for serving.
6. Finish cooking. Air fry at 350°F for another 10 minutes, until a meat thermometer in the thickest part reads 160°F.
7. Rest and slice. Let the meatloaf rest for about 5 minutes, then slice and serve with the leftover glaze.
How Long to Cook Meatloaf in the Air Fryer
The time depends mostly on how big and how thick your loaf is. Use the times below as a guide, and let a meat thermometer have the final word: ground beef is done when the thickest part of the loaf reads 160°F.
| Loaf | Air fryer | Time |
|---|---|---|
| 1 pound, shaped low and even in the basket (this recipe) | 350°F | 15 minutes, glaze, then 10 minutes more |
| 1 pound, about 7 inches long, 3.5 inches wide and 2 inches high | 370°F, preheated | 15 minutes, glaze, then 8 to 10 minutes more |
| 2 pounds | 350°F, preheated | 25 minutes, spoon on 1/4 cup of glaze, then 5 to 10 minutes more |
Keep the loaf low and even. A tall, thick loaf won’t cook all the way through in these times. For 1 pound of beef, aim for a loaf about 7 inches long, 3.5 inches wide and 2 inches high, and set it at an angle across the basket if it needs the room. Pat the ends down so they are as thick as the middle.
Glaze partway, not at the start. Brush the glaze on once the loaf has had its first stretch in the air fryer. For a 2-pound loaf, spoon on just enough to cover the top, about 1/4 cup, and keep the rest for the table.
Watch the top. Every air fryer is a different height, so some brown the top of the loaf faster than others. If yours is getting dark early, lay a piece of aluminum foil over the loaf, then take the foil off when you brush on the glaze.
Check the thickest part, not the edge. Slide the thermometer into the center of the thickest part of the loaf. If it is not there yet, give it a few more minutes and check again; a bigger or thicker loaf simply needs longer.
Tips for Success
Why is air fryer meatloaf sometimes dry?
Lean ground beef can turn out a little dry in the air fryer. If yours does, switch to 80/20 ground beef next time for more flavor and a moister slice. Mix gently too: stop as soon as everything is combined, well before the mixture turns pasty.
Do you need to line the air fryer basket?
No. You don’t need any air fryer accessories for this recipe; a well-sprayed basket is enough for the loaf to come out easily. If you want easier cleanup, shape the loaf on a piece of air fryer parchment paper or a sheet of aluminum foil in the basket.
What can you do with the extra glaze?
Set it on the table in a small bowl as a dipping sauce for the slices. If you like a thicker glazed top, brush on a little more right before serving.
Variations
- Brown sugar glaze: in place of the barbecue sauce glaze, stir together 1/4 cup ketchup, 1 tablespoon brown sugar, 1 teaspoon yellow mustard and 1 tablespoon Worcestershire sauce, and brush it on at the same point. Plain barbecue sauce or balsamic also work as the glaze.
- Cheesy: press a core of cheddar, mozzarella or pepper jack into the center of the loaf as you shape it, or mix shredded cheddar into the meat.
- Spicy: mix chopped jalapeños or red pepper flakes into the beef.
- Smoky: add a little liquid smoke or smoked paprika to the mix.
- Fresh vegetables and herbs: use finely chopped onion and red pepper with grated garlic instead of the onion and garlic powders, and add dried oregano, thyme and rosemary, or fresh basil or thyme.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours. Slice the meatloaf so it cools quickly, then store the slices in shallow, covered containers for 3 to 4 days, or freeze them for 3 to 4 months. Thaw frozen slices in the refrigerator. Reheat covered, in the microwave or oven, until the slices reach 165°F; covering keeps them moist and helps them heat all the way through. Don’t reheat leftovers in a slow cooker.
What to Serve With It
Serve slices with mashed potatoes and a green vegetable, such as garlic Parmesan mashed potato cups, smothered green beans or roasted asparagus and carrots. If you would rather bake a loaf in the oven, old-fashioned Momma’s meatloaf starts from the same beef, milk and bread mix. For a different flavor, there’s Parmesan meatloaf and French onion meatloaf.
Frequently Asked Questions
Is meatloaf good in the air fryer?
Yes. The air fryer gives the loaf a crisp outside while the inside stays juicy and tender, and a 1-pound loaf cooks in about 25 minutes.
Can I put a loaf pan in an air fryer?
Yes, if it is a loaf pan made to fit your air fryer. A 2-pound loaf in an air fryer loaf pan cooks at 370°F for about 20 minutes, then rests for 5 minutes; check it with a thermometer before you take it out. This recipe skips the pan and shapes the loaf right in the sprayed basket.
Can you make air fryer meatloaf with ground turkey?
Yes. Ground turkey or ground chicken can replace the beef. Ground poultry has to reach 165°F in the center, so check it with a thermometer before you take it out.
Can you use bread crumbs instead of bread slices?
Yes. Dry breadcrumbs or Italian breadcrumbs can take the place of the torn bread. For a 1-pound loaf, use 1/4 cup of breadcrumbs with 2 tablespoons of milk instead of the 3/4 cup.
Final Notes
For a bigger crowd, shape a 2-pound loaf and follow the 2-pound timing in the table above. If you have a question or make this, tell me how it turned out in the comments.
Air Fryer Meatloaf
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Ingredients
- 1 pound lean ground beef
- 3/4 cup milk
- 1 large egg
- 3 slices bread torn into very small pieces
- 1/2 tablespoon onion powder
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon dry ground mustard
- 1/4 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1/3 cup ketchup for the glaze
- 1/3 cup barbecue sauce for the glaze
- olive oil cooking spray for the basket
Instructions
- In a large bowl, combine the ground beef, milk, egg, torn bread, onion powder, Worcestershire sauce, salt, dry mustard, pepper and garlic powder. Mix with clean hands just until combined; don't overwork the meat.
- Spray a 5 to 7 quart air fryer basket with olive oil cooking spray. Shape the meat into a loaf right in the basket, set at an angle so it fits. Don't make it too thick, and keep it as even as possible from end to end so it cooks all the way through.
- Air fry at 350°F for 15 minutes.
- While the meatloaf cooks, stir the ketchup and barbecue sauce together in a small bowl.
- After 15 minutes, brush some of the glaze over the top of the loaf. You won't use all of it; save the rest for serving.
- Air fry at 350°F for another 10 minutes, until a meat thermometer in the thickest part reads 160°F.
- Let the meatloaf rest for about 5 minutes, then slice and serve with the leftover glaze.
