Air-Fried Meat Loaf: A Tasty, Healthy Treat?

Meatloaf is a classic comfort food and a family favourite. It is usually cooked in an oven, but did you know you can also make it in an air fryer? It's fast, easy, and absolutely delicious!

Air fryer meatloaf is juicy, full of flavour, and has a nice, crispy exterior. It's also a lot quicker to make than traditional meatloaf – it only takes about 30 minutes to cook in the air fryer, compared to an hour or more in the oven. Plus, there's less clean-up!

You can make air fryer meatloaf with ground beef, turkey, pork, or veal. The key to keeping it moist is not overmixing the meat and adding ingredients like breadcrumbs, milk, eggs, and vegetables like onions, garlic, and carrots. You can also add a tangy glaze on top with ketchup, brown sugar, and vinegar.

So, if you're looking for a quick and easy weeknight dinner that's sure to please, give air fryer meatloaf a try!

Meatloaf ingredients

A classic comfort food, meatloaf is a versatile dish that can be made in an air fryer with minimal prep time and cleanup. The ingredients for a juicy and flavourful meatloaf are easily available and can be adjusted to suit your taste. Here are the ingredients you will need to make a delicious meatloaf in your air fryer:

• Meat: Ground beef is the most commonly used meat for meatloaf, but you can also use ground turkey, ground pork, veal, or a combination of these meats. If you're feeling adventurous, you can even try ground chicken or sausage. For a vegetarian option, use ground imitation meat. Aim for a higher fat content like 80/20 or 85/15 ground beef to ensure your meatloaf is juicy and not dry.
• Binders: Breadcrumbs are a crucial binder in meatloaf. You can use plain, unseasoned breadcrumbs, or add some extra flavour with Italian seasoned breadcrumbs or panko breadcrumbs. If you don't have breadcrumbs, you can substitute them with rolled oats, crushed saltine crackers, or crushed Ritz crackers.
• Eggs: Eggs act as a binder and help hold the meatloaf together.
• Vegetables: Finely chopped onions, bell peppers, parsley, garlic, and celery add flavour and moisture to the meatloaf. You can also use grated or minced onion, or fry the onion before adding it to the meat mixture to enhance its sweetness.
• Dairy: Milk is often used to moisten the meatloaf and can be added to the binder mixture.
• Seasonings: This is where you can get creative and tailor the flavours to your taste. Common seasonings include Worcestershire sauce, garlic powder, black pepper, salt, Italian seasoning, and paprika. You can also add some heat with chilli sauce, hot sauce, or buffalo sauce. Don't be afraid to experiment with different combinations of spices and herbs.
• Glaze: A tangy and sweet glaze takes your meatloaf to the next level. The classic combination is ketchup, brown sugar, and either red wine vinegar or apple cider vinegar. You can also use tomato sauce or mustard in the glaze. For a spicier option, try adding chilli sauce or hot sauce.

Meatloaf glaze ingredients

Meatloaf glaze is an essential component of the dish, adding a tangy and sweet flavour to the meatloaf. Here are the ingredients you'll need to make a classic glaze:

• Ketchup: This forms the base of the glaze, providing a rich tomato flavour and a hint of sweetness.
• Brown sugar: Adds more sweetness and helps the glaze caramelise, creating a golden crust on the meatloaf.
• White vinegar: Gives the glaze a tangy edge.
• Worcestershire sauce: Adds depth of flavour and a subtle savoury kick.
• Spices: Garlic powder, onion powder and black pepper balance the sweetness and lend a savoury note to the glaze.

You can also experiment with variations:

• Make it sweeter by adding more brown sugar.
• Spice it up with a dash of chilli sauce or Dijon mustard.
• Amp up the tang with more vinegar or a splash of BBQ sauce.

Simply whisk all the ingredients together and spread the glaze over the meatloaf towards the end of its cooking time. Then, return the meatloaf to the oven to caramelise the glaze.

Cooking method

Ingredients

Ground beef is the most popular choice for making meatloaf, but you can also use other ground meats such as turkey, chicken, veal, or pork. A combination of meats, such as beef and pork, is recommended for the best results.

For the binder, you can use breadcrumbs—either plain, Italian-seasoned, or panko. You can also substitute breadcrumbs with rolled oats, crushed saltine crackers, or crushed Ritz crackers.

For seasoning, you can use:

• Worcestershire sauce
• Garlic powder
• Black pepper
• Salt
• Onion (grated, diced, or in powder form)
• Parsley
• Italian seasoning
• Paprika
• Horseradish
• Apple cider vinegar
• Brown sugar
• Milk
• Mustard
• Red wine vinegar

Method

• Preheat your air fryer to 350°F.
• In a large bowl, mix the ground meat with your choice of binder and seasonings. Be careful not to overmix the ingredients.
• Shape the mixture into a loaf, roughly 1-2 inches thick.
• Place the meatloaf in the air fryer basket, preferably on top of parchment paper.
• Set the timer for 15 minutes and cook at 350°F.
• While the meatloaf is cooking, make the glaze/sauce by mixing ketchup, brown sugar, and either apple cider vinegar or red wine vinegar in a small bowl.
• After 15 minutes, baste or spoon the glaze over the meatloaf.
• Return the meatloaf to the air fryer and set the timer for an additional 10-15 minutes.
• Check the internal temperature with a meat thermometer. The meatloaf is done when it reaches 160-165°F. If it needs more time, put it back in the air fryer for 5-minute intervals until it reaches the desired temperature.
• Remove the meatloaf from the air fryer and let it rest for 5-10 minutes before slicing and serving.

Tips

• It is not necessary to preheat the air fryer before adding the meatloaf.
• Meatloaf can be made ahead of time and stored in the refrigerator, covered tightly, overnight.
• Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
• Meatloaf can be reheated in the microwave, oven, or air fryer.

Storing and reheating

Storing

If you have uncooked meatloaf, you can store it in the refrigerator overnight. Be sure to wrap or cover the loaf tightly before refrigerating. If you'd rather bake the meatloaf ahead of time, make sure to cool it completely before wrapping and placing it in the fridge. The meatloaf should be baked and eaten within a day or two.

For anything longer than two days, you will want to place the meatloaf in the freezer until ready to use. Wrap it very well with plastic wrap and place it in an airtight freezer bag. Raw meatloaf should last up to six months in the freezer.

Reheating

You can reheat meatloaf in an air fryer, oven, microwave, or on a stovetop.

Air Fryer:

• Preheat your air fryer to around 350°F (175°C) for a few minutes.
• Take the meatloaf out of the refrigerator and place it on a microwave-safe plate or dish.
• If the meatloaf is in slices, lay them out individually for even heating.
• Cover with foil if you're concerned about the meatloaf drying out.
• Reheat in batches if necessary, depending on the size of your air fryer and the amount of meatloaf you're reheating.
• Reheating usually takes 5 to 10 minutes, but keep an eye on the meatloaf and check its internal temperature periodically.
• Use a meat thermometer to ensure that the internal temperature of the meatloaf reaches at least 165°F (74°C). Insert and check at various points to avoid missing cold spots.
• Once the meatloaf is heated through, carefully remove it from the air fryer and serve hot.

Oven:

• Preheat your oven to around 350°F (175°C).
• Wrap the meatloaf with aluminum foil or parchment paper to prevent it from drying out while it reheats.
• Place the wrapped meatloaf in a baking dish or on a tray prepared with cooking spray.
• Reheating usually takes 20-30 minutes, depending on the size and thickness of the meatloaf.
• Use a meat thermometer to ensure that the internal temperature reaches at least 165°F (74°C).
• If your meatloaf is drying out during the reheating process, you can add moisture by basting the top and sides of the meatloaf with ingredients like broth, butter, or sauce.
• Let the meatloaf rest for a few minutes after reaching the desired temperature to allow the juices to redistribute.

Microwave:

• Slice the meatloaf into individual portions or arrange it in a single layer on a microwave-safe plate for more even heating.
• Cover the slices of meatloaf with a damp paper towel to prevent them from drying out.
• Set your microwave to medium power (50-70%) to prevent the meatloaf from overheating and becoming rubbery.
• Reheat in short intervals of 1-2 minutes, depending on the thickness of the slices and the power of your microwave.
• After each interval, check the temperature and rotate or flip the slices for even heating.
• Use a food thermometer to ensure that the meatloaf's internal temperature reaches at least 165°F (74°C).
• Let the meatloaf rest for a minute or two after reheating to allow the heat to distribute evenly.

Stovetop:

• Turn your stove on medium-low heat and place a skillet that's big enough to fit the leftover slices of meatloaf without crowding.
• Add 1 tablespoon of oil (or bacon fat) and ¼ cup of broth to your skillet.
• Add the meatloaf slices, leaving a little bit of space in between, and cook for 4 minutes, flipping halfway through.
• Once the broth has evaporated and you have a nice sear on your slices, they're ready to be served.

Note: The total time it takes to reheat your meatloaf leftovers depends on various factors, such as the thickness of the meatloaf and its initial temperature.

Serving suggestions

Meatloaf is a great comfort food and a family favourite. It goes well with a variety of side dishes and can be served in different ways. Here are some serving suggestions for your air-fried meatloaf:

Side Dishes

Meatloaf is often served with mashed potatoes and a green vegetable on the side. You can also serve it with roasted broccoli, roasted green beans, sautéed spinach, German red cabbage, or sautéed green cabbage. For a starchier option, try crockpot mashed potatoes, crispy roasted potatoes, or stovetop scalloped potatoes. If you're looking for something different, pasta salad goes well with meatloaf. Try grilled ratatouille pasta salad or bruschetta orzo pasta salad.

Variations

You can vary your meatloaf by substituting ground turkey, veal, chicken, or sausage for the ground beef. For an Italian-style meatloaf, use Italian sausage instead of ground pork, add grated Parmesan cheese and chopped fresh basil, and use marinara sauce instead of the glaze. For a Tex-Mex twist, switch out the celery and carrots for red bell pepper and jalapeño. Use crushed tortilla chips instead of panko, cilantro instead of parsley, and add chili powder. Top with salsa or Monterey Jack cheese. Or go for a BBQ theme and use your favourite barbecue sauce instead of ketchup.

Leftovers

Leftover meatloaf is great for sandwiches. You can eat it cold in a sandwich or salad, or reheat it in the air fryer, oven, or microwave. For a warm sandwich, top the meatloaf with caramelized onions and sharp cheddar, and brush the bread with garlic butter. Grill the sandwich on a griddle or in your air fryer.

Frequently asked questions