Air Fryer Reference
Meatloaf
protein · fresh
- Temperature
- 375 °F
- 191 °C
- Total time
- 25 min
- 4 mini-loaves (4–5 oz each) on a parchment sling
- Flipping
- Not needed
- Internal temp
- 160 °F
- 71 °C
Doneness
Top is deep mahogany with a lightly cracked crust; the glaze (if used) is set and tacky; juices that run from a probe-hole are clear, not pink.
Oil & seasoning
None on the meat itself — the 80/20 grind self-bastes. Mist the parchment lightly so it doesn't curl up into the heating element.
Season with: salt, black pepper, onion powder, garlic powder, Worcestershire sauce, ketchup glaze (optional, brushed on for the last 8 minutes).
Watch out for
- Always confirm 160 °F / 71 °C at the centre with an instant-read thermometer — ground meat carries surface bacteria throughout the loaf, so visual cues are not safe.
- Mini-loaves (4–5 oz, 1-inch thick) cook in ~25 minutes; a single full 1-lb loaf takes 35–40 minutes and the centre stays under-temp at 25 minutes — pick a shape and stick to its time.
- Do not skip the parchment sling — meatloaf drips render heavily and a bare basket lets the fat hit the heating element below, smoking the kitchen within 10 minutes.
- Brush the ketchup glaze on for the LAST 8 minutes only. Brushed at minute zero, sugar in the glaze scorches black before the centre reaches temp.