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a small browned beef meatloaf with a thin red chili-sauce top and one slice showing its fine unfilled interior on a plain plate, with no side dishes or garnish
Andre Lewis

Air Fryer Meatloaf

A compact one-pound loaf is a better fit for a basket air fryer than a family-size mound that nearly touches the heating element. Buttermilk softens the panko, and a little horseradish sharpens the meat without making a hot sauce. Keep space around the foil cradle so air can reach the sides. The chili-sauce finish only needs a few minutes at the end; leave it on through the whole cook and the sugar can darken before the center is ready.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb 85% lean ground beef
  • 1/2 cup panko breadcrumbs
  • 1/4 cup cultured buttermilk
  • 1 large egg
  • 1/4 cup finely grated onion
  • 1 tbsp prepared horseradish drained
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 3 tbsp bottled tomato-based chili sauce
  • 1 tsp apple cider vinegar
  • 1/2 tsp neutral oil for foil

Method
 

  1. Preheat a 6-quart air fryer to 350°F. Make a sturdy 7-by-5-inch foil cradle with low edges and oil it lightly; keep it smaller than the basket so air can circulate.
  2. Soak panko in buttermilk for 5 minutes. Stir in egg, onion, horseradish, salt and pepper, then fold in beef.
  3. Shape a 6-by-4-inch loaf about 2 inches high on the foil and place in the basket. Cook at 350°F for 25 minutes.
  4. Mix chili sauce and vinegar and brush over the loaf. Cook for 5 to 10 minutes more until the center reaches 160°F.
  5. Lift the cradle carefully onto a heatproof plate and rest the loaf for 10 minutes.
  6. Transfer away from collected juices and cut into 4 slices.