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Air Fryer Meatloaf With Glaze - Juicy, Quick, and Comforting

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the meatloaf:
  • 1 1/2 pounds ground beef (80–85% lean)
  • 1/2 cup breadcrumbs (plain or panko)
  • 1/4 cup milk
  • 1 large egg
  • 1/2 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon or yellow mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried Italian seasoning (optional)
  • 1–2 tablespoons chopped fresh parsley (optional)
  • For the glaze:
  • 1/4 cup ketchup
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon apple cider vinegar (optional, for tang)
  • Equipment: Air fryer, parchment or foil, mixing bowl, meat thermometer.

Method
 

  1. Preheat the air fryer: Set it to 370°F (188°C) for 5 minutes. This helps the loaf start cooking right away.
  2. Make a panade: In a large bowl, stir the breadcrumbs and milk. Let it soak for 2–3 minutes. This keeps the meatloaf moist.
  3. Add aromatics and seasonings: Mix in the egg, onion, garlic, ketchup, Worcestershire, mustard, salt, pepper, Italian seasoning, and parsley.
  4. Fold in the beef: Add the ground beef and gently mix with your hands or a fork until just combined. Don’t overwork the mixture or the loaf will be dense.
  5. Shape the loaf: Form a tight, even loaf about 7–8 inches long and 2–3 inches high. A slightly taller loaf stays juicier but may need a couple extra minutes.
  6. Prepare the basket: Line the air fryer basket with a piece of parchment or foil with holes poked in it for airflow. Place the loaf on top.
  7. Mix the glaze: In a small bowl, combine ketchup, brown sugar, Worcestershire, and vinegar. Set aside.
  8. Cook the first stage: Air fry the meatloaf at 370°F (188°C) for 15 minutes.
  9. Glaze and continue: Brush half the glaze over the top and sides. Air fry another 10–12 minutes.
  10. Check temperature: Use a thermometer inserted into the center. You’re aiming for 160°F (71°C). If needed, cook 3–5 minutes more.
  11. Final glaze: Brush on the remaining glaze and air fry 2 minutes to set.
  12. Rest and slice: Let the meatloaf rest for 5–10 minutes before slicing. This keeps the juices inside.