This Air Fryer Meatloaf is classic comfort food made quicker and easier in the air fryer! It's moist, tender, and juicy in the middle, with a slightly crispy exterior.
Preheat air fryer to 350 degrees F according to manufacturer's instructions.
In a large bowl, combine beef, bread crumbs, Parmesan, milk, egg, ketchup, Worcestershire sauce, Italian seasoning, salt, paprika, onion powder and garlic powder.
Create a sling using a large piece of foil, roughly 2-3 inches wide that will extend beyond the sides of the meatloaf so you can lift it out after. Lightly grease the top and place the sling into the basket of the air fryer.
Shape the meatloaf mixture into a log shape (about 6 inches long by 3-4 inches wide and 1.5-2 inches deep) and place on the sling in the air fryer.
Cook for 30-40 minutes, checking and covering the top with foil partway through if necessary to prevent burning (this is a bigger problem with smaller air fryers, as the element is closer to the meat). Cook until the internal temperature is a minimum 160 degrees F.
Meanwhile, stir together the ketchup and brown sugar.
Open the air fryer, brush on the glaze on top and cook for 2 more minutes.
Remove from the air fryer and let rest for 5-10 minutes before slicing (the longer it rests, the easier it will slice).
Notes
Notes:
Don't over-mix. Mix together the meatloaf ingredients until just combined. If you over-mix, the meatloaf may come out dry or tough.
Preheat the air fryer. Be sure you take a few minutes to preheat the air fryer to 350ºF before adding the meatloaf. This ensures that it cooks evenly.
Check the top. After the meatloaf has cooked for 15-20 minutes, check to make sure that the top isn't getting too dark. If it looks too brown, cover it with foil and continue to cook.
Let it rest. After the meatloaf is done cooking, make sure you let it rest on a cutting board for 5-10 minutes before slicing into it. This allows the juices to redistribute throughout the meat and makes it easier to slice.
Use a serrated knife to slice. A serrated knife makes it easier to cut into the meatloaf without it crumbling.
Storage:Leftover meatloaf will last in an airtight container in the fridge for 3-4 days or in the freezer for 3-4 months.To reheat, thaw in the fridge if frozen, then warm in the microwave, oven, or air fryer at 350ºF until heated through.