Air Fryer Meatloaf with Ketchup Glaze
Quick air fryer meatloaf made with ground turkey or pork, breadcrumbs, and Parmesan cheese, topped with a tangy ketchup-brown sugar glaze. Ready in under 40 minutes. The glaze caramelizes as it cooks, creating a flavorful crust while the interior stays moist. Ideal for busy weeknights.
Ingredients
- 1 ½ pounds ground turkey or pork
- 1 cup breadcrumbs
- ½ cup milk, dairy or non-dairy
- ½ cup Parmesan cheese, finely grated
- ½ cup onion, finely chopped
- ⅓ cup bell pepper, finely chopped
- 2 cloves garlic, minced
- 2 eggs, beaten
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
- 1
Preheat air fryer to 350°F.
- 2
Combine ground meat, breadcrumbs, milk, Parmesan cheese, onion, bell pepper, garlic, eggs, thyme, oregano, salt, and black pepper in a large bowl until just mixed.
- 3
Form mixture into a loaf shape and place in an aluminum foil tray in the air fryer basket.
- 4
Mix ketchup, brown sugar, and Worcestershire sauce in a small bowl until brown sugar dissolves.
- 5
Brush glaze over the top of the meatloaf.
- 6
Cook at 350°F for 30-35 minutes, checking around 20 minutes. If browning too quickly, loosely cover with aluminum foil.
- 7
Verify internal temperature reaches 165°F with a meat thermometer.
- 8
Remove from air fryer and rest for a few minutes before slicing and serving.
Tips
Let meatloaf rest a few minutes after cooking so juices redistribute before slicing.
Check meatloaf around the 20-minute mark to prevent excessive browning.
Use a meat thermometer to verify doneness; internal temperature should reach 165°F.
Good to Know
Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 3 months.
Mix the meatloaf mixture up to 24 hours in advance; cover and refrigerate. Form and cook when ready.
Serve with mashed potatoes, roasted vegetables, rice, or a simple salad.
Common Mistakes
Overmix the meat mixture to avoid dense, tough meatloaf.
Skip the rest period to avoid difficulty slicing cleanly.
Forget to check the meatloaf midway to avoid uneven browning on the top.