Air Fryer Mini Meatloaf + oven option

Ingredients

See recipe card for exact amounts. 

Ingredient Notes

ground beef – I typically use 90/10 lean meat, you can use leaner beef or even 80/20 will work. Over the years I have used many different varieties of ground beef, but none with a higher fat content than 80/20. I have not tried this particular recipe with ground chicken, ground pork or ground turkey. 

cheese – sharp or extra sharp cheddar works best because they are harder and won’t melt as fast as varieties such as mild cheddar or jack cheese. 

bread crumbs – we use regular bread crumbs. The Italian seasoned type will work too. 

onion – we chop them as fine as possible so they will cook quickly. I use whatever type of onion I have, either yellow onion or white onion. 

Dijon mustard – this gives our me meat loaf great flavor. 

ketchup – we use a little in the meatloaf mixture and as a topping. 

egg – this binds all of the ingredients together. 

garlic – I am a huge fan of the pre-chopped garlic that comes in a jar. 

seasonings – we season our meatloaf simply with salt and pepper. 

How to make this easy air fryer meatloaf recipe

1. Chop the onion, cut the cheese into chunks, and beat the egg in a small bowl. 
2. In a mixing bowl combine the ground beef, cheese, bread crumbs, onion, mustard, 2 tablespoons of the ketchup, beaten egg, garlic, salt and pepper. I use clean dry hands to do this. 
3. Divide the meat into fourths and shap into 4 loaves, they will look sort of like flat footballs.
4. Place into the air fryer basket that has been sprayed with cooking spray. Air fry at 380° for 10-12 minutes, top each loaf with 1 tablespoon of ketchup and air fry again at 380° for 2 minutes. Remove from the air fryer basket with tongs and allow to rest. 

These can be baked in the conventional oven at 425° on a parchment paper or aluminum foil lined baking sheet for 25 minutes. 

Tips

• Be sure to lightly beat the egg before you add it to the meat mixture so the egg yolk and egg white get combined. 
• I have found that the cheese works better if it is cut into small chunks, maybe 1/4″. 
• I weigh my meatloaf mixture on a kitchen scale so they are exactly even and they weigh 172 grams each. A scale isn’t required to make this recipe, and I made it for many years without one, but it is a helpful tool since I already have one. 
• The easiest way to tell if meatloaf is done is with an instant read thermometer, the internal temperature of the meatloaf should read 160°.
• Spray the inside of the air fryer basket with cooking spray for easier clean-up. While the operating manual for most basket style air fryers say something like “cooking spray may cause damage to the accessories” that also means they “may” not. I have sprayed mine with cooking spray since day one and have had no problems. 
• Because all air fryers cook a little differently (and we like our meatloaf to have slightly crisp edges) you may need to adjust the cooking time based on the brand of air fryer you have and your personal preference.

​Variations and additions

• Not a fan of onions or Dijon mustard? Just leave those out. 
• Add in some finely chopped green or red bell pepper, maybe about 1/4 cup. 
• About 2 tablespoons of grated Parmesan cheese can be added. 
• We like plain ketchup for the top (and I think my kids would have revolted if I would’ve tried anything else) but you can swap the ketchup with barbecue sauce or chili sauce, or mix it half and half. You could also add a couple of tablespoons of brown sugar and/or a teaspoon or so of Worcestershire sauce to the ketchup. 

Storage and reheating

Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or sliced pieces in a skillet on the stove-top.