Meatloaf cooks faster in the air fryer than the oven, and the circulating heat caramelises the edges and glaze beautifully. The trick to keeping it juicy is not overpacking it. Here's how.
Key takeaways
Q: How long does meatloaf take in an air fryer?
A: Air fry meatloaf at 180°C (360°F) for 30–35 minutes, to an internal 70°C, glazing in the last 10 minutes.
Q: How do you stop it drying out?
A: Add grated onion and breadcrumb soaked in a little milk, and don't overpack.
The method
Mix mince with grated onion, a breadcrumb-and-milk panade, egg and seasoning — the panade keeps it moist. Shape into a loaf that fits your basket, on a piece of parchment or in a small tin, and air fry. Brush with a tomato glaze for the last 10 minutes so it caramelises.
The recipe
Air Fryer Meatloaf
Ingredients
- 600g beef mince
- 1 onion grated, 1 egg
- 50g breadcrumbs + splash milk
- 2 tbsp ketchup glaze
Method
- Mix; shape into a loaf.
- Air fry at 180°C for 22 minutes.
- Glaze; cook 10 minutes more.
- Check 70°C; rest 5 minutes.
Tips
- A milk-soaked panade keeps it juicy.
- Don't overpack — it toughens dense loaves.
- Rest before slicing so it holds together.
Frequently asked questions
How long does meatloaf take in an air fryer?
About 30–35 minutes at 180°C, to an internal 70°C, with the glaze brushed on for the last 10 minutes so it caramelises.
How do you keep meatloaf juicy?
Add grated onion and a breadcrumb-and-milk panade for moisture, and don't overpack the mixture, which makes it dense and dry.
Do you need a tin for air fryer meatloaf?
A small tin helps it hold shape, but you can also free-form a loaf on a piece of parchment that fits the basket.