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Air Fryer Meatloaf

Air fryer meatloaf with a caramelized ketchup glaze crust cooked fast—done in about half the time of oven baking. Shaped as a small loaf for the basket, it air fries until the center reaches 160°F for a moist slice every time.
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Prep Time 10 minutes
Cook Time 25 minutes
rest 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 1 lb ground beef
  • 0.33 cup breadcrumbs
  • 1 egg
  • 3 tbsp milk
  • 1 onion small onion, finely grated
  • 2 clove garlic minced
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp garlic powder
  • 1 salt to taste
  • 1 pepper to taste
Ketchup glaze
  • 3 tbsp ketchup
  • 1 tbsp brown sugar
  • 1 tsp mustard

Equipment

  • 1 air fryer

Method
 

Mix and shape
  1. Combine ground beef, breadcrumbs, egg, milk, grated onion, minced garlic, Worcestershire sauce, garlic powder, salt, and pepper until evenly mixed. The mixture should look uniform with no dry breadcrumb pockets.
  2. Shape the mixture into a small loaf about 7x4 inches that fits your air fryer basket. Lightly pack it so it holds together when moved.
Glaze and air fry
  1. Mix ketchup, brown sugar, and mustard, then spread half over the top of the loaf. Coat the surface so it will caramelize into a crust.
  2. Air fry at 360°F for 20–22 minutes until the internal temperature reaches 160°F. Midway through, the glaze should look glossy and start to darken at the edges.
  3. At the 15-minute mark, spread the remaining glaze over the top and any exposed sides. Continue air frying until the center hits 160°F and the crust is caramelized, dark on top and sides.
Rest and serve
  1. Rest the meatloaf for 5 minutes before slicing and serving. This helps the juices set so the interior stays moist.

Notes

For best browning, ensure the loaf is compact (about 7x4 inches) so it cooks evenly in the basket. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat in the air fryer at 350°F until warmed through. Freezing is yes—freeze sliced portions in a sealed container for up to 2 months, thaw overnight in the fridge and reheat. For a lower-fat option, use lean ground beef (90% or higher) and keep the glaze the same for flavor.