This air fryer meatloaf is so juicy and cooks in a fraction of the time you’d take making it in the oven. Perhaps best of all, with minimal mess and prep, there’s barely any cleaning up to do after.
- 1 pound 70-80% lean ground beef
- 1/2 packet Lipton Onion Soup Mix
- 1/3 cup Italian bread crumbs
- 1/4 cup milk
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 egg
- Salt and pepper, to taste
- Oil for brushing
For the Topping
- 1/2 cup ketchup
- 1 tablespoon brown sugar
- Preheat your air fryer to 350°F |176°C.
- In a large mixing bowl combine all the meatloaf ingredients: ground beef, onion soup mix, breadcrumbs, milk, Parmesan cheese, parsley, garlic, egg, Italian seasoning, salt and pepper.
- Divide the mixture into 2 equal portions and shape into two meatloaves, about 5-inch long and 2 inch wide. Place them in the air fryer and brush with oil.
- Air fry at 350°F |176°C for 20 minutes. If the loaves are getting too brown, place foil over the tops.
- Meanwhile, prepare the glaze. In a small bowl, mix together ketchup and brown sugar.
- After 20 minutes of cooking, add the topping and continue air frying at 350°F |176°C for 9-10 minutes. Check for doneness, using an instant read thermometer. If the internal temperature does not reach 160°F| 71°C, continue to cook at 5-minute intervals.
- Allow to rest in the basket for 5-10 minutes before slicing and serving.
Be careful not to overmix your meat, which will make it tough and chewy. Only mix your ingredients until it’s just combined.
Preheat your air fryer before adding the meatloaf to ensure that you get those crispy edges we all love.
Air fryers can vary in power and cooking time from one make and model to another. We highly recommend that you use an instant read meat thermometer to check your meatloaf’s internal temperature. Meatloaf is fully cooked at 165 F.
Always check your meatloaf early on to ensure that it doesn’t overcook. You can always cook it for more time if need be, but you can’t un-cook overcooked meat.
Always rest your meatloaf before slicing into it. This helps it to maintain its structural integrity and keeps all the flavorsome juices inside the meatloaf, not spilling out onto your chopping board. This way, your meatloaf won’t fall apart, and it stays moist and tender.
Keep your meatloaf leftovers in a sealed container in the refrigerator. The meatloaf will keep for up to four days. You can reheat it in the air fryer or in your microwave.
- Prep Time: 5 min
- Resting Time: 5 min
- Cook Time: 30 min
- Calories: 335kcal
- Sugar: 10g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 126mg
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