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.
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