The Easiest Air Fryer Meatloaf

Meatloaf is one of those cozy, classic meals that always hits the spot—and making it in the air fryer makes it even better. I love how the air fryer gives the meatloaf a deliciously crisp crust on the outside while keeping the inside tender and juicy. This version is quick to prep, easy to customize, and perfect for busy weeknights.

Why You’ll Love This Recipe

I love how much faster this air fryer method is compared to baking in the oven. There’s no need to wait for preheating a big oven, and I get perfect results every time with a golden crust and moist interior. It’s great for small households or anyone who doesn’t want to heat up the whole kitchen. Plus, cleanup is simple and minimal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef (I prefer 80/20 for flavor and moisture)

• Breadcrumbs

• Egg

• Milk

• Onion, finely chopped

• Garlic, minced

• Ketchup

• Worcestershire sauce

• Salt

• Black pepper

• Optional: Mustard, Italian seasoning, or BBQ sauce

Directions

1. I start by preheating the air fryer to 375°F.

2. In a large bowl, I mix the ground beef, breadcrumbs, egg, milk, onion, garlic, Worcestershire sauce, salt, and pepper until well combined—but not overmixed.

3. I shape the meat mixture into a loaf that fits into my air fryer basket or tray. I make sure it’s compact but not too thick, so it cooks evenly.

4. I place the meatloaf into the preheated air fryer and cook for about 25 minutes.

5. After 25 minutes, I brush the top with ketchup or BBQ sauce and return it to the air fryer for another 5–10 minutes, until the internal temperature reaches 160°F and the glaze is caramelized.

6. I let it rest for 5–10 minutes before slicing so the juices stay in.

Servings and timing

This meatloaf serves about 4 people. It takes roughly 10 minutes to prepare and 30–35 minutes to cook in the air fryer, depending on thickness and model.

Variations

I like to mix things up by using ground turkey or a beef-pork blend for a different flavor. Sometimes I add grated carrots or zucchini for extra moisture and hidden veggies. For the glaze, I’ll switch ketchup for BBQ sauce, mustard, or a mix of brown sugar and tomato paste for a different finish. I also sometimes add shredded cheese right into the meat mixture.

Storage/Reheating

Leftover meatloaf stores well in the fridge for up to 4 days. I wrap slices tightly or store them in an airtight container. To reheat, I use the air fryer at 350°F for 5–7 minutes or microwave for a minute or two until warmed through. It also freezes well—just wrap tightly and thaw in the fridge before reheating.

FAQs

Can I use ground turkey instead of beef?

Yes, I often swap in ground turkey for a lighter version. Just make sure it’s not too lean or the meatloaf might dry out.

How do I know the meatloaf is fully cooked?

I use a meat thermometer to check that the internal temperature is 160°F. That’s the best way to be sure.

Do I need to line the air fryer?

I sometimes line the basket with parchment paper or foil (with holes for air circulation), but I also spray the basket lightly with oil to prevent sticking.

Can I double the recipe?

It depends on the size of the air fryer. If I need more, I make two smaller loaves and cook them separately or side-by-side if there’s enough space.

What keeps the meatloaf from falling apart?

The egg and breadcrumbs act as binders. I make sure the mix is firm and not too wet, and I let it rest after cooking so it holds together when sliced.

Conclusion

This air fryer meatloaf is my favorite way to enjoy a classic comfort food in less time with less fuss. It’s flavorful, juicy, and super easy to prepare. Whether I’m making dinner for the family or just want leftovers for the week, this simple recipe never disappoints.