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Air Fryer Meatloaf with Sweet Glaze

A beef-and-pork loaf with a milk-soaked panade, air fried on a parchment sling and finished with a ketchup, brown sugar, and Dijon glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the meatloaf
  • 1.5 lb ground beef 80/20
  • 1/2 lb ground pork
  • 1 cup fresh breadcrumbs or panko
  • 1/2 cup milk
  • 1 large egg
  • 1 small onion finely minced
  • 2 garlic cloves minced
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 2 tbsp chopped parsley
For the glaze
  • 1/3 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • chili flakes a pinch, optional

Equipment

  • Air fryer
  • Holed parchment
  • Mixing bowl
  • Meat thermometer

Method
 

  1. Preheat the air fryer to 360°F and line the basket with a holed parchment sling. Stir the breadcrumbs into the milk and rest 5 minutes.
  2. Add the egg, onion, garlic, ketchup, Worcestershire, mustard, salt, pepper, paprika, and parsley to the panade, then fold in the meats gently.
  3. Shape a loaf, transfer to the basket, and smooth the top. Air fry 20 minutes.
  4. Whisk the glaze, brush it on, and cook 10 to 15 minutes more, to 160°F inside. Rest 10 minutes before slicing.

Notes

The panade keeps it moist — don't skip the 5-minute soak.
Fold the meat gently; overworking makes it dense.
Pull at 160°F and rest so it slices clean.