Veggie Filled Air Fryer Meatloaf

Veggie filled for extra nutrition keeping the meatloaf nice and juicy. This recipe makes two smaller-than-loaf-pan sized meatloaves and air frying cuts the cooking time down considerably from traditional oven baked meatloaves.

Ingredients:

1 1/2 lbs ground beef

3 eggs

2 medium carrots, shredded

1 red onion, diced

2 celery stalks, diced

2 tbsps dried parsley

2 tsps garlic powder

1 tsp dried minced onion

1 tsp thyme

2 tsps worcestershire sauce

2 cups bread crumbs

1/4 cup parmesan

1/2 cup milk

salt and pepper to taste

 

Glaze:

1/2 cup ketchup

2 tbsps brown sugar

2 tbsps juice (pineapple, orange)

 

Combine the bread crumbs, parmesan, eggs, milk, salt and pepper together in a large bowl. Combine the beef, carrot, onion, celery, parsley, garlic, minced onion, worcestershire and thyme then add to the crumb mixture.

Using your hands, shape the mixture into 2 loaves that will fit your air fryer. I had to cook one at a time in mine. Place the loaf on a piece of foil and bring up the sides loosely. This is meant to catch the juices not to tightly wrap it. 

Preheat air fryer to 375°F for 2 minutes then lift the foil and loaf into the air fryer basket. You can bake a couple of potatoes too as long as you leave some air space between the spuds and meatloaf. Just wash and dry them, poke with a fork a few times then rub with oil and salt. Cook all at 375°F for 20 minutes, then mix the glaze ingredients together and brush over the meat. Bake another 5-7 minutes.

Remove the meatloaf and return the potatoes to the air fryer for another 10-15 minutes depending on the size of your potatoes. And that's about how long you should leave the meatloaf before slicing.

Two loaves serves 6

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