Description
Learn how to make AMAZING meatloaf in your air fryer! It cooks in half the time, has perfectly crisped edges, and stays juicy and moist on the inside. This healthier version uses ground turkey or chicken, but feel free to substitute ground pork, beef, or a combination. Quick, easy, and delicious!
Ingredients
Units
Scale
Meatloaf:
- 1 1/2 pounds ground turkey (or ground chicken, pork, beef, or a combo)
- 1 large egg, lightly beaten
- 1/2 cup white or yellow onion, diced small
- 1/2 cup panko bread crumbs (do not use regular bread crumbs)
- 1/4 cup baby portobello or white button mushrooms, diced small
- 2–3 cloves garlic, finely chopped
- 3 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
Glaze:
- 1/2 cup ketchup
- 2 tablespoons light brown sugar, packed
- 1 teaspoon white vinegar
- 1 teaspoon garlic powder
- Liquid smoke, optional and to taste
Instructions
- Preheat Air Fryer:
Preheat air fryer to 400°F (see notes for oven baking). - Prepare Meatloaf:
- In a large bowl, combine all meatloaf ingredients. Mix gently with a large spoon or your hands to avoid overworking the meat. For a deeper flavor, you can sauté the onions, mushrooms, and garlic before adding them to the mixture.
- Line two mini ceramic loaf pans (5x3x2 inches) with foil or parchment, spraying with cooking spray. You can also use metal pans (they cook faster). If you prefer, you can skip the pans and place the meatloaf directly on the air fryer basket, spraying the basket with cooking spray.
- Divide the mixture evenly between the pans and press gently (not hard-packed). Leave some space around the edges for crispier edges.
- Air Fry Meatloaf:
- Cover the pans with foil and air fry for 30 minutes at 400°F, or until the internal temperature reaches 160°F.
- Prepare Glaze:
- While the meatloaf cooks, add all glaze ingredients to a small saucepan. Simmer over medium heat for 2 minutes, whisking constantly. Set aside.
- Glaze Meatloaf:
- After 30 minutes, remove the foil and brush the glaze over the meatloaf. (You may have extra glaze for serving.)
- Return the meatloaf to the air fryer and cook uncovered for 2 more minutes, or until the glaze sets.
- Rest and Serve:
- Let the meatloaf rest for 15 minutes before slicing to allow juices to settle and prevent it from falling apart.
- Serve with the reserved glaze, if desired.
Notes
- Oven Instructions: Preheat oven to 375°F and bake the meatloaf for 45–50 minutes, covering with foil for the first 30 minutes, then glazing and baking uncovered for 10 minutes.
- Storage: Leftovers will keep in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently in the microwave.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 9g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg