Meatloaf is one of our favorite recipes for a weeknight meal. It’s easy to mix together, pairs well with lots of side dishes, and always makes for the best leftovers the next day. Our air fryer meatloaf recipe has been our go-to when we don’t want to use the oven. Plus, the air fryer makes the best caramelized top while keeping the center moist and juicy (what’s better than that?!).
When it comes to making any meatloaf, we have a secret ingredient that we learned from a cooking magazine several years ago. It’s gelatin! The gelatin binds the meat mixture together and helps the meatloaf retain its moisture. You must give it a try and let us know what you think. This meatloaf recipe in the air fryer will really change your dinner game.
Why you’ll love this recipe
- Only pantry staples in this main course. Another reason we are meatloaf lovers is that almost all of the ingredients are already in our pantry at home! This makes a trip to the grocery store quick and simple.
- No fancy equipment required, just a couple of bowls. We keep it plain and simple, just mixing with your hand is all you’ll need to assemble the ground beef mixture for meatloaf in the air fryer.
- Easy to serve with any side dish. The options are endless, we love to eat it alongside cheesy mashed potatoes or air fryer brussels sprouts.
Tips for Busy Cooks
I always have a pound of ground beef in the freezer so that I can defrost it the night before in the fridge to make this meatloaf on a busy weeknight. With only 10 minutes, you can have the ground beef mixture ready to cook!
Key Ingredient Notes
For the meatloaf:
- Egg adds moisture and helps to bind the mixture together.
- Low-sodium chicken broth adds richness and additional moisture.
- Unflavored gelatin powder – My secret ingredient to the best meatloaf! I guarantee it’ll be tender and moist every time.
- Panko breadcrumbs help to soak up any excess liquid and keep the ingredients bound together.
- Garlic cloves – A little hint of garlic makes for a meatloaf with lots of flavor.
- Italian seasoning – Warm herbs that help to season the meat.
- Smoked paprika adds a hint of smokiness. You can omit if desired.
- Parmesan cheese – We love to add parm for its salty and cheesy flavor that pairs nicely with all of the other flavors.
- Lean ground beef is key to helping the meatloaf set correctly after cooking.
For the glaze:
- Ketchup – The base to any delicious meatloaf glaze. It caramelizes so nicely in the air fryer.
- Dijon mustard – We like to add just a hint to balance the sweetness of the glaze.
- Light brown sugar adds a little bit of extra sweetness to help the ketchup caramelize perfectly.
- Worcestershire sauce adds subtle richness to the glaze.
How to make air fryer meatloaf
Step 1: In a medium bowl, whisk together the egg and broth. Stir the gelatin into the liquid and let it stand for 5 minutes.
Step 2: Add Panko, garlic, Italian seasoning, paprika, salt, and pepper. Mix well.
Step 3: In a large bowl, combine the meat, the Panko mixture, and Parmesan cheese.
Step 4: Gently mix everything until combined. Don’t over-mix it.
Step 5: Shape the meatloaf into two small logs and place it into the air fryer basket, lined with parchment paper.
Cook for 20-25 minutes at 350°F, or until the internal temperature reaches 155°F on a meat thermometer.
Step 6: Meanwhile, combine the glaze ingredients in a small bowl.
Step 7: Brush the glaze over the meatloaf. Increase the air fryer temperature to 375°F and cook until the internal temperature reaches 165°F, about 5 more minutes.
Step 8: Rest the meatloaf for 5 minutes before slicing and serving.
Expert Tips:
- Gelatin is the key to the juicy, tender meatloaf. I learned this trick from Cook’s Illustrated a long time ago, and it has been my secret to the most delicious meatloaf! Gelatin binds the liquid in the meatloaf, preventing it from being squeezed out as the meatloaf cooks. You’ll be surprised how this simple ingredient transforms your meatloaf game.
- Don’t over-mix your ground beef mixture. This will make the meatloaf tough and chewy after it’s cooked, mix all of the ingredients gently until just combined.
- Use a meat thermometer to determine when the air fryer meatloaf has finished cooking. This is the key to success, once it reaches 165ºF it’s finished. Don’t over-cook it or you risk the chance of it being dry.
- The breadcrumbs are the essential to a tender bite. Just like in my famous meatball recipe, the panko meatballs are what makes the meatloaf melt in your mouth.
- Always let the meatloaf rest after cooking. Just like a juicy steak, it needs to settle so that it’s easy to slice and also stays moist.
What to serve with air fryer meatloaf
We have all sorts of side dishes we’ve served this meatloaf with, here are some of our family’s favorites:
Storage
Store any air fryer meatloaf leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or microwave until warmed through, just a couple of minutes.
Freezing the meatloaf is another great option. You can wrap it in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the air fryer for a nice caramelized outside and tender inside.
FAQs
We cook our meatloaf at 350ºF in the air fryer for 30 minutes or until it reaches 165ºF on a meat thermometer.
You cooked it for too long or at too high of a temperature. Make sure you use a meat thermometer to determine when it’s finished cooking.
Yes, to avoid the mess, line the air fryer basket with parchment paper. This will make clean up quick and easy.
More easy air fryer recipes
Air Fryer Meatloaf
Ingredients
For the meatloaf:
- 1 large egg
- ½ cup low-sodium chicken broth
- ¼ teaspoon unflavored gelatin powder Note 1
- ½ cup Panko breadcrumbs
- 2-3 garlic cloves minced or grated
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon coarse kosher salt
- ½ teaspoon ground black pepper
- 1 oz grated Parmesan cheese
- 1 lb lean ground beef
For the glaze:
- 2 tablespoons ketchup
- 1 teaspoon Dijon mustard
- 1 teaspoon packed light brown sugar
- ½ teaspoon Worcestershire sauce
Instructions
- In a medium bowl, whisk together the egg and broth.
- Stir the gelatin into the liquid and let it stand for 5 minutes.
- Add Panko, garlic, Italian seasoning, paprika, salt, and pepper. Mix well.
- In a large bowl, combine the meat, the Panko mixture, and Parmesan cheese. Gently mix everything until combined. Don’t over-mix it.
- Shape the meatloaf into a log and place it into the air fryer basket, lined with parchment paper.
- Cook at 350ºF for 20-25 minutes, or until the internal temperature reaches 155°F on a meat thermometer.
- Meanwhile, combine the glaze ingredients in a small bowl.
- Brush the glaze over the meatloaf. Increase the air fryer temperature to 375°F and cook until the internal temperature reaches 165°F, about 5 more minutes.
- Rest the meatloaf for 5 minutes before slicing and serving.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
- Store any air fryer meatloaf leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or microwave until warmed through, just a couple of minutes.
- Freezing the meatloaf is another great option. You can wrap it in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the air fryer for a nice caramelized outside and tender inside.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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