Best Italian Meatloaf in the Air Fryer
Intro:
Italian Meatloaf is a flavorful twist on the classic comfort dish, packed with bold herbs, Parmesan, mozzarella, and rich tomato flavor. Unlike traditional oven-baked versions, the air fryer crisps up the edges beautifully while keeping the inside tender and juicy. This air fryer version cooks faster and gives you a hearty, satisfying dinner with an Italian flair. It pairs perfectly with garlic bread, pasta, or a fresh salad.
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Rest Time: 5–10 minutes
Total Time: 45–50 minutes
Servings: 4–6
Ingredients:
For the Meatloaf:
1 lb (450g) ground beef (or half beef/half ground pork)
½ cup Italian breadcrumbs
1 large egg
¼ cup milk
2 cloves garlic, minced
1 small onion, finely chopped
¼ cup grated Parmesan cheese
1 tbsp tomato paste
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
½ cup shredded mozzarella (optional filling)
For the Topping:
½ cup marinara sauce
¼ cup shredded mozzarella
1 tbsp Parmesan cheese
Optional: chopped fresh basil or parsley for garnish
Instructions:
Prep the Meatloaf
In a large mixing bowl, combine ground beef, breadcrumbs, egg, milk, garlic, onion, Parmesan, tomato paste, and seasonings.
Mix just until everything is incorporated—don’t overwork it.
If desired, flatten the meat mixture, sprinkle mozzarella in the center, and fold/roll it into a loaf to create a cheesy middle.
Shape & Prepare
Shape the meat mixture into a small loaf (around 6–7 inches long).
Place the loaf on a piece of parchment paper or a greased air fryer liner for easy transfer.
Air Fry
Preheat air fryer to 370°F (190°C) for 3–5 minutes.
Place the meatloaf in the air fryer basket.
Cook at 370°F (190°C) for 25 minutes.
After 25 minutes, spoon marinara sauce on top and sprinkle with mozzarella and Parmesan.
Return to air fryer and cook another 5–10 minutes, until internal temp reaches 160°F (71°C).
Rest & Serve
Let meatloaf rest for 5–10 minutes before slicing to help juices redistribute.
Garnish with fresh basil or parsley and serve hot.
Serving Suggestions:
Pair with spaghetti or penne and extra marinara.
Serve with garlic bread and Caesar salad.
Great leftovers for sandwiches!
Tips:
Use a meat thermometer for perfect doneness.
Don’t skip the rest time—it keeps the meatloaf juicy.
Swap mozzarella with provolone or fontina for variety.
Make ahead and refrigerate raw loaf for up to 1 day.
Nutrition (Per Serving – 1/6 loaf):
Calories: ~310
Protein: 22g
Carbs: 9g
Fat: 21g
Sugar: 3g
Sodium: 480mg