Description
This Air Fryer Meatloaf recipe offers a quick and easy way to make a classic comfort dish with a perfectly cooked, juicy loaf topped with a savory ketchup and BBQ sauce glaze. Using an air fryer ensures a nicely browned exterior while keeping the inside tender and moist, making it a fantastic weeknight dinner option.
Ingredients
Units
Scale
For the Meatloaf:
- 1 pound lean ground beef
- 3/4 cup milk
- 1 large egg
- 3 slices bread, torn up into really 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
For the Glaze:
- 1/3 cup ketchup
- 1/3 cup BBQ sauce
Instructions
- Prepare the Meatloaf Mixture: In a large bowl, combine 1 pound of lean ground beef, ¾ cup of milk, 1 large egg, 3 slices of bread torn into very small pieces, ½ tablespoon onion powder, 1 tablespoon Worcestershire sauce, ½ teaspoon salt, ½ teaspoon dry ground mustard, ¼ teaspoon black pepper, and ⅛ teaspoon garlic powder. Use clean hands to gently mix the ingredients until just combined to avoid overworking the meat.
- Shape the Meatloaf: Spray a 5-7 quart air fryer basket lightly with olive oil nonstick cooking spray. Shape the meat mixture into a loaf shape with an even thickness, keeping it at an angle to help cook through. Avoid making the loaf too thick to ensure it cooks evenly.
- Initial Air Fry: Place the meatloaf in the air fryer basket and air fry at 350°F for 15 minutes. This starts the cooking and browning process.
- Prepare the Glaze: While the meatloaf is cooking, mix ⅓ cup ketchup and ⅓ cup BBQ sauce in a small bowl to create the glaze.
- Apply Glaze and Continue Cooking: After 15 minutes, remove the basket and brush some of the glaze over the meatloaf. Be mindful not to use all the glaze so some can be saved for serving. Return the meatloaf to the air fryer and cook for an additional 10 minutes at 350°F, or until the internal temperature reaches 160°F.
- Rest and Serve: Once cooked, allow the meatloaf to rest for about 5 minutes to let the juices redistribute. Slice the meatloaf and serve it with the remaining glaze for extra flavor.
Notes
- Use lean ground beef to reduce excess grease and keep the meatloaf firm.
- Do not overmix the meat mixture to maintain a tender texture.
- Shaping the loaf evenly helps ensure thorough and even cooking.
- Check the internal temperature with a meat thermometer to ensure safety.
- Leftover glaze can be served on the side or used for dipping.
- If bread is not preferred, soaked breadcrumbs can be used as a substitute.
Nutrition
- Serving Size: 1 slice (1/4 of loaf)
- Calories: 320
- Sugar: 8g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 110mg
