I finally figured out how to cook meatloaf in the air fryer and I can’t wait to share the one simple trick that changed everything.

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I never thought meatloaf could feel this clever, but after a handful of tests I got hooked. I write about Air Fryer Recipes Meatloaf a lot, and people always ask How To Cook Meatloaf so it stays juicy and not like shoe leather.

This version uses ground beef and a tangy ketchup glaze that browns in the air fryer, and somehow it hits that sweet balance between comfort and speed. I’ll warn you, it’s not perfect every time, but the little surprises kept me coming back, and I bet you’ll want to try it just to see what I mean.

Ingredients

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Ground beef: Main protein, adds juiciness and savory fat for richer meatloaf.
Panko breadcrumbs: Light binder, gives crunch and soaks up juices without getting soggy.
Whole milk: Adds moisture and fat, keeps loaf tender, not skimmy.
Egg: Binds everything, adds protein, helps slice hold shape while cooking.
Yellow onion: Sweet, savory base flavor, adds moisture and a gentle bite.
Garlic: Punchy aromatics, boosts umami, a little goes a long way.
Ketchup: Tangy tomato backbone, adds sweetness and makes a glossy topping.
Brown sugar: Adds caramel sweetness, balances acid, helps glaze caramelize.

Ingredient Quantities

1 lb ground beef 80 percent lean

1/2 cup panko breadcrumbs

1/3 cup whole milk

1 large egg

1/2 cup yellow onion, chopped

2 cloves garlic, minced

1/3 cup ketchup

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon dried Italian seasoning

1 tablespoon chopped fresh parsley (optional)

How to Make this

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1. Preheat your air fryer to 350 F for 3 to 5 minutes, while you get everything ready; pour the 1/2 cup panko into a small bowl and stir in the 1/3 cup whole milk, let it soak for a couple minutes so it softens.

2. In a big bowl combine 1 lb ground beef, the soaked panko, 1 large egg, 1/2 cup chopped yellow onion, 2 cloves minced garlic, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon dried Italian seasoning. Add 1 tablespoon chopped fresh parsley if you want. Mix gently with your hands or a fork until just combined, dont overmix or it will be tough.

3. Shape the mixture into a loaf that will fit your air fryer basket, press lightly so it holds together but dont pack it dense. Make it no taller than your basket so it cooks evenly.

4. Make the glaze by stirring together the full 1/3 cup ketchup and 2 tablespoons brown sugar in a small bowl until smooth.

5. Line the basket with a piece of perforated parchment paper or use a small loaf pan that fits the air fryer, place the loaf in it, and brush a thin layer of the ketchup brown sugar glaze over the top.

6. Cook at 350 F for about 10 minutes, then open the fryer and brush more glaze over the top. Continue cooking for another 8 to 12 minutes until an instant read thermometer inserted in the center reads 160 F. Air fryers vary so check early if yours runs hot.

7. If you want a sticky glaze finish brush the loaf once more with the remaining glaze and cook 2 to 3 more minutes to set the top.

8. Remove the meatloaf and let it rest for 5 to 10 minutes before slicing, this helps it hold together and stay juicy.

9. Slice, serve and sprinkle the optional chopped parsley on top for color. Enjoy, and remember dont cram the basket next time if you want the edges crispier.

Equipment Needed

1. Air fryer with a basket or small drawer that fits the loaf
2. Large mixing bowl
3. Two small bowls, one to soak the panko and one for the glaze
4. Measuring cups and spoons
5. Fork or your hands for gently mixing (dont overmix)
6. Perforated parchment sheet or a small loaf pan that fits the fryer
7. Pastry brush for glazing
8. Instant read thermometer to check for 160 F
9. Cutting board and chef knife for chopping onion and parsley

FAQ

Can I use leaner or fattier beef than 80 percent? Yes, you can. 85-90 percent lean will work but the loaf can come out a bit dry so add an extra tablespoon of milk or another egg yolk. Fattier beef (70-75 percent) will be juicier but greasier, so you might drain excess fat after cooking.

What temp and time for cooking a 1 lb meatloaf in the air fryer? Set the air fryer to 350°F (175°C) and cook about 18 to 22 minutes for a 1 lb loaf, checking with an instant-read thermometer. The safe internal temp for ground beef is 160°F (71°C). Flip or rotate once halfway for even browning if your fryer has hot spots.

How should I shape the loaf so it fits and cooks well? Make a compact oval or mini-loaf about as wide as your basket, roughly 1 1/2 to 2 inches tall. Dont overwork the meat, pack it gently but firmly so it holds together, and chill it 10 minutes before cooking if it feels too soft.

My meatloaf fell apart, what went wrong? Usually not enough binder or it was overhandled. Add more panko or another egg, mix just until combined, and chill the formed loaf before cooking. Also avoid packing way too tight, that can make it crumbly when you cut it.

When and how do I add the ketchup and brown sugar glaze? Sugar can burn in the air fryer so brush most of the glaze on in the last 4 to 6 minutes of cooking. You can put a light layer on before cooking for flavor, then finish with the rest so it gets glossy but not scorched.

Can I freeze this meatloaf and how do I reheat leftovers? Yes. Freeze either raw, formed loaf wrapped tightly, or fully cooked slices. Thaw overnight before cooking. To reheat slices use the air fryer at 325°F for 5 to 8 minutes until warmed through, or microwave for a minute but it may get soggy.

Meatloaf In Air Fryer Recipe Substitutions and Variations

Ground beef (1 lb): swap with ground turkey or chicken (use 1:1 but add 1 tbsp olive oil or an extra egg for moisture), or go 50/50 with ground pork for a juicier, more flavorful loaf, or use 85/15 beef if you want slightly leaner meat.
Panko breadcrumbs (1/2 cup): use regular breadcrumbs 1:1, crushed saltine crackers (use a little less, start with 1/3 cup), quick oats or rolled oats pulsed briefly in a blender (use same volume), or gluten free breadcrumbs 1:1.
Whole milk (1/3 cup): buttermilk 1:1 for tang and tenderness, plain Greek yogurt thinned with a splash of water to reach 1/3 cup, or unsweetened almond/oat milk 1:1 if you need dairy free.
Ketchup (1/3 cup): swap for BBQ sauce 1:1, or mix 2 tbsp tomato paste + 1 tbsp water + 1 tsp brown sugar + a splash of vinegar to mimic ketchup, or use tomato sauce plus a pinch of sugar and a dash of vinegar to taste.

Pro Tips

– Dont overwork the meat. Mix just until everything looks combined, use wet hands or a fork to shape it so it holds but isnt packed solid, that way the loaf stays tender instead of dense and rubbery.

– Let the panko soak a little longer if your beef is lean, it soaks up juices and keeps the loaf moist. If you only got very lean beef, add a tablespoon of olive oil or an extra splash of milk to compensate.

– Check the temp early and often, aim for 160 F in the center. Air fryers vary a lot so open it once halfway, rotate or tilt the loaf if one side seems to cook faster, its better to catch it early than overcook the whole thing.

– Thin layers of glaze win. Brush a light coat at first so the sugar doesnt burn, add more toward the end and let it set for a couple minutes, then rest the meatloaf 5 to 10 minutes before slicing so it holds together and stays juicy.