Juicy, flavorful, and perfectly caramelized—this Air Fryer Meatloaf is a game-changer! Cooking meatloaf in the air fryer results in a crispy, golden exterior while keeping the inside moist and tender. Topped with a rich, sweet, and tangy glaze, this classic comfort food is ready in half the time of traditional oven baking.
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This post was originally published in 2019. It has since been updated.
Table of Contents
Key Ingredients
- Butter – Adds richness and moisture to the meatloaf, preventing it from drying out while enhancing the overall flavor. It also helps sauté the onions and garlic for a deeper, more savory taste.
- Onion – Brings a sweet and savory flavor to the meatloaf, ensuring every bite is flavorful.
- Garlic – A must-have for a bold, aromatic flavor. Fresh garlic infuses the meatloaf with a delicious, savory kick that complements the other seasonings.
- Ground Beef – The heart of the meatloaf, providing the perfect balance of tenderness and flavor. Using an 80/20 ground beef (80% lean, 20% fat) ensures juiciness without being overly greasy.
- Breadcrumbs – Act as a binding agent, helping hold the meatloaf together while keeping it light and tender. Panko or traditional breadcrumbs work well.
- Eggs – Another essential binder, eggs help give the meatloaf structure and stability, so it holds its shape while cooking. They also add moisture to prevent it from becoming too dense.
- Parsley – A touch of freshness that balances the richness of the meat and seasonings.
- Worcestershire Sauce – A secret weapon for flavor! This sauce enhances the meaty, savory taste with its mix of tangy, salty, and slightly sweet flavors.
- Italian Seasoning – A blend of herbs like oregano, basil, thyme, and rosemary add the classic flavor I love.
- Paprika – Adds a mild smokiness and subtle warmth, enhancing the overall flavor. Smoked paprika can be used for a deeper, more robust taste.
- Ketchup – The base of the classic meatloaf glaze, providing a tangy, slightly sweet coating that caramelizes beautifully in the air fryer. It also adds moisture to the meat mixture.
- Brown Sweetener or Sugar – Balances out the acidity of the ketchup and Worcestershire sauce in the glaze, creating that signature sweet-and-savory topping.
How to Make Air Fryer Meatloaf
The key to good meatloaf lies in the seasoning and what you use to bind it. It will need to be properly bound to prevent it from falling apart.
- Saute onions and garlic with butter in a skillet.
- Add garlic, onions, eggs, breadcrumbs, parsley, Italian Seasoning, paprika, Worcestershire, salt, and pepper to a large bowl with ground beef.
- Break down the beef and combine the ingredients.
- Mold the meat into a loaf.
- Add the beef to the air fryer and air fry.
- Cool before serving.
Tips for Best Results
- Use a meat thermometer – Air fryer times can vary, so always check the internal temperature.
- Let it rest for 5 minutes after cooking – This keeps it juicy and prevents crumbling.
- Shape it evenly – A uniform loaf ensures even cooking (avoid making it too thick).
Frequently Asked Questions/FAQs
Ultimately, you want to cook the meatloaf until it reaches an internal temperature of 160 degrees. Use a meat thermometer. Timing will vary. Mine was ready around 45 minutes.
I like to use 370 degrees.
Use a meat thermometer and insert it into the thickest part of the meatloaf ensuring it's reached 160 degrees.
Gently press the center of the meatloaf with a spoon or spatula—it should feel firm but slightly springy, not mushy. If it's too soft or jiggly in the center, it needs more time.
Insert a fork or knife into the center; if the juices are clear and not pink, it’s cooked through. The outside should be deep golden-brown with a slightly crispy texture.
Overmixing the Meat: Overmixing ground beef makes it tough and crumbly by breaking down the proteins too much. Mix just until combined—use a gentle folding motion instead of kneading like dough.
Too Much Liquid: Adding too much Worcestershire sauce, ketchup, or milk can make the mixture too loose. If the mixture feels too wet, add more breadcrumbs or another egg to absorb excess moisture.
Not Letting It Rest Before Slicing: Cutting too soon causes the juices to run out, making the meatloaf dry and crumbly. Let the meatloaf rest for 5-10 minutes before slicing—it helps everything set!
Since meatloaf can be fragile when hot, here are the best ways to remove it without it falling apart:
Use Parchment Paper or Foil for Easy Lifting
Use a Spatula and Tongs: Slide a wide spatula under the meatloaf to support the bottom. Use tongs or another spatula to gently lift and transfer to a cutting board.
Yes! You can use a metal pan in the air fryer as long as it’s oven-safe. Metal loaf pans, cake pans, or aluminum foil pans work well for making meatloaf in the air fryer.
Things to Keep in Mind:
Pan Size Matters – Make sure your pan fits in the air fryer basket with enough room for airflow. A mini loaf pan or small cake pan (6-7 inches) works best.
Air Circulation is Reduced – Cooking meatloaf in a pan means less direct air exposure, so it may take slightly longer than cooking it directly. I haven't tested it so you will need to check in on it.
If you want a classic meatloaf with a moist interior and slightly crispy outside, use the air fry setting. If using a metal pan or you prefer a more traditional oven-style texture, use the bake setting.
Yes! You can swap ground beef for other meats, but each type has different fat content and texture, which can affect the final result. Cuts with less fat, like turkey or chicken, will be drier and softer than beef. I find them harder to work with for meatloaf.
Ground pork and lamb work great.
Yes, use gluten-free breadcrumbs.
Meatloaf Glaze
I like to glaze the meatloaf with a combo that is both sweet and savory. I use a little brown sweetener, ketchup, Worcestershire sauce, and seasoning.
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How to Slice It
Always let the meatloaf rest and cool completely before slicing. It will fall apart if you don't. Use a serrated knife to slice into the loaf. This will also prevent your slices from falling apart.
How to Store
Proper storage keeps your meatloaf moist, flavorful, and safe to eat for days. Wrap tightly in plastic wrap or aluminum foil to keep it from drying out. You can also store it in an airtight container. It keeps fresh for up to 4 days in the fridge.
How to Reheat
I like to line the basket with air fryer parchment paper first. I reheat the meatloaf on 350 degrees for 3-5 minutes.
Freezer Tips
Wrap each slice in plastic wrap, then place in a freezer bag or airtight container. You can freeze it up to 3 months. Defrost in the fridge overnight.
Recipe Tips/Variations/Substitutions
- Ground turkey can be used in this recipe if desired. The cook time will remain the same.
- Lean ground beef can be used in this recipe if desired. If you use lean ground beef there will be a lot less fat to drain from the meatloaf.
- Add a little heat by adding a little hot sauce or Sriracha!
- You can use Italian Breadcrumbs and omit the Italian Seasoning.
- Be sure to test the internal temperature of the meatloaf. I like to test 2 different areas to be sure it is cooked through.
- Leftovers can be refrigerated up to 4 days.
Check out my Keto Low-Carb Meatloaf here.
Pair with These Side Dishes
Zucchini Au Gratin
Purple Sweet Potatoes Recipe
Roasted Ranch Potatoes
Air Fryer Green Beans
Southern Baked Beans
More Air Fryer Recipes
Air Fryer Steak
Air Fryer Cheeseburgers
Air Fryer Ribs
Air Fryer French Fries
Air Fryer Baked Potatoes
Air Fryer Meatballs
Air Fryer Sausage
Air Fryer Crab Legs
Air Fryer Meatloaf with Mouthwatering Glaze
Ingredients
- 1 tablespoon butter
- 1 cup diced onion
- 4 garlic cloves Minced
- 2 pounds ground beef
- ½ cup breadcrumbs
- 2 eggs beaten
- 3 tablespoons fresh chopped parsley
- 2 tablespoons Worcestershire sauce
- ¾ tablespoon Italian seasoning
- ½ teaspoon paprika I like to use Smoked Paprika.
- Salt and pepper to taste
Meatloaf Glaze
- ¾ cup ketchup
- 2 tablespoons brown sweetener
- 1 teaspoon garlic powder
- ½ teaspoon pepper adjust to taste
- ½ teaspoon salt adjust to taste
- 1 teaspoon Worcestershire sauce
Instructions
- Heat a skillet on medium-high heat and add the butter and onions. Cook for 2-3 minutes until the onions become soft and fragrant. Remove from the skillet and set aside.
- Add the ground beef to a large bowl with all of the ingredients including the cooked onions. (excluding the glaze ingredients).
- Beak down the meat and combine the ingredients. You can also use your hands. Ensure the meat is coated in all of the seasonings and ingredients, but don't overwork the meat. If you overwork the meat the meatloaf is more likely to fall apart after air frying.
- Line a 9x5 loaf pan with parchment paper. Add the meat mixture to the pan. Shape the meat in the pan, pay close attention to the edges, and smooth with a silicone spatula or spoon. A 9x5 pan won't fit in my 5.8 quart air fryer, but it will fit in my air fryer oven. If using an air fryer, use the loaf pan to mold the meatloaf, and then remove it from the pan by pulling up on the parchment paper and place it on the air fryer basket.
- Air fry for 35 minutes on 370 degrees.
- While the meatloaf bakes in the air fryer, combine all of the ingredients for the glaze in a medium bowl. Stir well to combine.
- After 35 minutes, remove the meatloaf from the oven. You can choose to drain any excess fat. I didn't drain any because the parchment paper works well at soaking it up. Spread the glaze over the top. The mixture will create a thick layer on top.
- Return the meatloaf to the air fryer and cook for an additional 10-15 minutes (timing will vary based on temperature). Use a meat thermometer to test the inside of the loaf and ensure it has reached an internal temperature of at least 160 degrees. Examine the edges of the meatloaf to ensure the edges are fully cooked.
- Allow the meatloaf to cool and rest for at least 10 minutes before removing it from the pan. I allow mine to rest for about 20 minutes. The meat will need to rest before you slice into it.
- Use a serrated bread knife to slice the meatloaf, this will prevent it from falling apart as you slice it.
Video
Notes
- Ground turkey can be used in this recipe if desired. The cook time will remain the same.
- Lean ground beef can be used in this recipe if desired. If you use lean ground beef there will be a lot less fat to drain from the meatloaf.
- Add a little heat by adding a little hot sauce or Sriracha!
- You can use Italian Breadcrumbs and omit the Italian Seasoning.
- Be sure to test the internal temperature of the meatloaf. I like to test 2 different areas to be sure it is cooked through.
- Leftovers can be refrigerated up to 4 days.
Liam O'Brien says
Stay Snatched has the best keto recipes anywhere. I love reading what they have to say, very insightful.
Cindy says
Does the meatloaf get pretty browned on the outside? Almost burnt?
staysnatched says
No, not almost burnt.
Ray says
If I half recipe ( 1 pound of meat) what would be the cooking time ?
staysnatched says
You should use a meat thermometer to test doneness. The instructions on how to do that are included in the recipe.
Crystal says
Can this be made just by making a loaf shape instead of using the pan?? Made it in pan last time didn’t like the texture on the sides. I’m picky.. amazing meatloaf though!
staysnatched says
Mine fell apart when I did this. Maybe you will have better luck.
Crystal says
Damn ok. What I did last time was took it out of the pan and cooked it a little longer no issues of falling apart then
Rebekah says
Absolutely loved this recipe. I doubled it and am SO glad I did for leftovers! Hello meatloaf sandwiches!!! I doubled the recipe and used 3lbs lean turkey and 1lb lean beef, didn’t sautéed the onions first (they softened while cooking!), used 1/2 cup breadcrumbs and 1/3 cups pork rinds, and then did the ketchup glaze on one but made a buffalo honey mustard glaze for the second. I also cooked them right in the loaf pans and air fried in my Breville Smart Oven so cooking time was increased. One of the BEST meatloafs I have ever made, not dry at all even with increased cooking time. HIGHLY recommend, 10/10!
staysnatched says
I'm so glad you enjoyed it!
Tenedra says
This was so good and so easy! I made it with your southern green beans and my 2 year old ate it up! THANK YOU!
staysnatched says
Wonderful! I love when the kids enjoy a recipe.
Alicia says
I've made this recipe three times now, and it is my favorite. Thanks Brandi! I've made it with Bison, Elk, and even the 'beyond meat' ground. We found sweet potato syrup at the store, and I used it in addition to dark brown sugar in the glaze. It was awesome.
staysnatched says
oh wow! I'm so glad to hear it holds up with those!
Roberta M says
@staysnatched,
Deb says
I made this tonight and it was just delicious.
staysnatched says
Awesome! I'm so glad you enjoyed it.
Clara says
Made this last night, it was so good! Like you said in your post, every air fryer is different. Next time I will definitely babysit it a little bit closer, because mine came out slightly overcooked but it was still delicious!!!
staysnatched says
I'm glad you enjoyed it.
Regina says
Brandi this was the best meatloaf. All of your tips helped so much. You were spot on with the parchment paper. Thanks for another winner!!!
staysnatched says
I'm so glad you enjoyed it!
Alisan says
Tried to take the easy way out of dinner tonight and bought a ready to cook meatloaf at the store. Ended up leaving it on the counter for hours on accident and had to toss it. Clearly that was a sign that I didn’t need it because this meatloaf was not only easy to make, but tasted delicious! Thankfully I had all the ingredients to make this. Everyone really enjoyed it! Thank you!
staysnatched says
I'm glad everyone enjoyed it.
P.J. says
I used ground Turkey and it came out perfect. My air fryer goes from 365 to 375, so I cooked it on 375 for the same time. The parchment paper was clutch, nothing to clean and the meatloaf kept its shape and reminded juicy. I’d take her advice and let the meatloaf rest for 20 minutes. I would also make a little more of the glaze because it was so good. Definitely recommend this recipe.
staysnatched says
Thank you! I'm glad you enjoyed it.
Regina says
This is our go to recipe we cook almost every week. I love all the tips Brandi gave
staysnatched says
Wonderful! I'm glad you enjoyed it!
Elise says
To say my kids loved this meatloaf is an understatement. I have never made meatloaf but I decided to give it a try and I'm glad I did. My girls were asking for more! They especially loved the glaze. I actually made mine in the slow cooker and it came out perfect.
staysnatched says
I'm glad you enjoyed it!
Anonymous says
@Elise, how long did you cook it for in the slow cooker? High or low setting? Btw my name is Elise too!
Regina says
This is my go to recipe for ground beef. We bought 1/2 a cow this year and have soooo much ground beef. This recipe is perfect every single time. Brandi included every detail needed to make delicious meatloaf every time. This is the best
staysnatched says
Wonderful! So glad to hear it!
Jim says
We have tried several of your recipes and they are one and all fantastic! So now, when I look for a new recipe of any sort, yours is the first website I search. We thank you from the very center of our hearts! P.S. Next will be the air fryer meatloaf. Looks terrific!
staysnatched says
I hope you enjoy it!
Jim says
Made the air fryer meatloaf; HUGE hit! I may never make meatloaf the traditional way ever again! Thank you so much!
staysnatched says
I'm so glad you like it better!
Regina says
When you buy a 1/2 cow you get a lot of ground beef and this recipe is so tasty that it’s on repeat at my house. Thanks Brandi
staysnatched says
haha! Love that. You're welcome.