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Prep Time: 15 minutes
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Cook Time: 35 minutes
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Resting Time: 10 minutes
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Total Time: 1 hour
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Servings: 6 slices
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Difficulty Level: Easy to Moderate
Intensity Breakdown
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Mixing Intensity (Low): Gentle combining ensures the meat remains soft rather than dense or tough.
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Cooking Intensity (Medium Air Circulation): Cooking at 375°F (190°C) provides balanced heat to cook the center thoroughly without drying out the exterior.
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Glaze Carmelization Intensity (High Thermal Blast): The final 5-minute flash creates a sticky, rich shell over the loaf.
Ingredients
The Meatloaf Mixture
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1.5 lbs (680g) Ground Beef (80/20 lean-to-fat ratio recommended)
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½ cup Panko breadcrumbs (or seasoned Italian breadcrumbs)
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⅓ cup Whole milk
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1 large Egg, beaten
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½ cup Yellow onion, finely diced
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2 cloves Garlic, minced
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1 tbsp Worcestershire sauce
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1 tsp Italian seasoning
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1 tsp Onion powder
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1 tsp Garlic powder
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1 tsp Salt
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½ tsp Freshly cracked black pepper
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2 tbsp Fresh parsley, finely chopped
The Tangy Sweet Glaze
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½ cup Ketchup
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1 tbsp Light brown sugar, packed
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1 tbsp Yellow mustard (or Dijon mustard)
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½ tsp Apple cider vinegar
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¼ tsp Garlic powder
Step-by-Step Cooking Instructions
Step 1: Panade Soak
In a small bowl, combine the Panko breadcrumbs and milk. Let sit for 5 to 7 minutes until the breadcrumbs absorb the liquid completely. This step (known as a panade) locks in moisture and prevents the meatloaf from shrinking into a dense block.
Step 2: Combine the Meat Matrix
In a large mixing bowl, combine the ground beef, soaked breadcrumbs, beaten egg, diced onion, minced garlic, Worcestershire sauce, Italian seasoning, onion powder, garlic powder, salt, black pepper, and chopped parsley.
Using clean hands or a spoon, gently mix the ingredients together until just combined. Overworking the ground beef will make the meatloaf dense, so stop as soon as everything is evenly distributed.
Step 3: Shape the Loaf
Line your air fryer basket with a sheet of perforated parchment paper or a foil sling (with small slits cut for airflow). Shape the meat mixture into a compact loaf roughly 8 inches long, 4 inches wide, and 2 inches tall. Make sure the loaf fits inside your air fryer basket with at least 1 inch of clear space around all edges for optimal air circulation.
Step 4: First Air Fry Phase
Preheat your air fryer to 375°F (190°C) for 3 minutes. Place the shaped loaf into the center of the basket. Air fry at 375°F (190°C) for 25 minutes.
Step 5: Whisk & Apply Glaze
While the meatloaf undergoes its initial cook, whisk together the ketchup, brown sugar, mustard, apple cider vinegar, and garlic powder in a small bowl until smooth.
At the 25-minute mark, carefully pull out the air fryer basket. Spoon 3/4 of the glaze generously over the top and sides of the meatloaf, smoothing it out with the back of a spoon.
Step 6: Final Glaze Blast
Return the basket to the air fryer and cook at 375°F (190°C) for an additional 8 to 10 minutes, or until an instant-read meat thermometer inserted into the thickest part of the loaf registers 160°F (71°C). Brush the remaining glaze on during the final 2 minutes if you prefer an extra thick coating.
Step 7: Rest & Serve
Carefully lift the meatloaf out of the basket using the foil/parchment sling and transfer it to a cutting board. Let it rest uncovered for 10 minutes. Skipping this step will cause the juices to run out immediately upon slicing. Slice into 1-inch slabs and serve hot.
Recipe Storage & Shelf Life
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Refrigeration: Store leftover slices in an airtight container in the refrigerator for up to 4 days.
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Freezing: Wrap cooked, fully cooled slices individually in plastic wrap, then store in a freezer-safe zip-top bag for up to 3 months. Thaw overnight in the fridge before reheating.
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Reheating: Air fry leftover slices at 350°F (175°C) for 3 to 5 minutes until warmed through and re-crisped.
Nutrition Facts
Values per serving (based on 6 equal servings):
