Air fryer meatloaf
A small glazed meatloaf that bakes in half the time in the air fryer, just right for two.
- 35 min total
- 10 min hands-on
- Anyone can make this
- Serves 2
- About $2.03 a serving
- 370 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 2 servings.
- 1 large egg
- 2 tbsp milk
- ⅓ cup panko breadcrumbs
- 8 oz 85/15 ground beef
- 1 tsp Worcestershire sauce
- 3 tbsp ketchup
From your pantry
- ½ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tsp brown sugar
Each serving has about 370 calories, 26 g protein, 20 g carbs and 20 g fat, and costs about $2.03 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No milk? Half-and-half works.
- No 85/15 ground beef? 90/10 ground beef works.
Steps
Tap an underlined word for a quick explanation.
the egg and milk in a bowl, stir in the panko, and let it soak 3 minutes.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Timer: 3 min
Add the beef, onion powder, garlic powder, Worcestershire, salt and pepper, and mix gently with your hands just until combined.
Dolly’s tip: Stop as soon as you can’t see streaks of crumbs. More mixing only makes it dense.Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Shape it into a loaf about 5 inches long, 3 inches wide and 1½ inches tall.
Heat the air fryer to 370°F for 3 minutes.
Set the loaf in the basket and air fry 15 minutes.
Timer: 15 min
Dolly’s tip: Leave space around it so the hot air reaches the sides.Stir the ketchup and brown sugar together and spread it over the top of the loaf.
Air fry 5 to 8 minutes more, until the is sticky and the middle reads 160°F.
Glaze. A glaze is a thin, glossy coating, often sweet, brushed or spooned over food near the end. It adds shine and flavor, and because it has sugar, it can burn quickly.
How you’ll know: The food looks shiny and evenly coated, sticky at the edges but not blackened.
Timer: 7 min
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Let it 5 minutes, then and serve.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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Cozy comfort food ›Beginner dinners ›What to make with ground beef and eggs ›