Meatloaf is one of those retro foods that deserves a comeback.
Air frying a meatloaf is simply a better experience than baking it in an oven.
Using the oven is actually insultingly bad in comparison!
I, like most folks who cook, want good food, and faster.
For that reason alone, its worth it.
The only thing you have to keep in mind is the size of your air fryer.
Youll have to make the loaf taller instead of longer, or cook two smaller loaves instead.
Afterward, I mixed in a pound of ground beef and an egg until thoroughly combined.
I believe that some folks actually put their meatloaves into a loaf pan to bake.
An air-fryer meatloaf will have a thin but pleasant crust on the outside with a juicy interior.
A pan would only muddle things up.
So pat the meatloaf into your finest loafy shape and drop it right into the basket.
If it loses shape from the fall you might just smoosh it back together a bit once its stable.
Check the temperature with a meat thermometer; it should read 155F in the center.
If your meatloaf recipe uses more meat, then it may take a few extra minutes of cooking.
Serve your meatloaf sliced, with a side salad and summer corn.
Covered in the fridge, your leftovers will keep for up to five days.
Grate the onion into a large bowl using a box grater or a microplane.
Stir in the next eight ingredients and let it sit for five minutes.
Mix in the ground beef and egg until thoroughly combined.
Set the air fryer to the roast setting at 375F.
Shape the meat into a loaf and gently drop it into the air fryer basket.
Cook for 10 minutes and flip the meatloaf over.
Cook for an additional five minutes.
The internal temperature should be 155F.
If it hasnt reached that yet then continue cooking it for another three minutes and take the temperature again.
Let it rest for 10 minutes before slicing.
