Air Fryer Meatloaf
A 1-pound beef meatloaf with milk, egg and torn bread, shaped in the air fryer basket and brushed with a ketchup and barbecue sauce glaze. Serves 4.
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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.
Notes
Keep the loaf low and even so it cooks all the way through. If the top browns too early, lay foil over it and take it off when you glaze. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 371kcalCarbohydrates: 29.8gProtein: 27.9gFat: 15gSodium: 988mgFiber: 1gSugar: 16.1g