Air Fryer Turkey Meatloaf
This air fryer turkey meatloaf recipe is a lighter take on a classic comfort food, delivering a beautifully browned exterior and a tender, moist interior in under 35 minutes. The sweet and tangy glaze makes it a weeknight favorite.
Equipment
- Air fryer - 6-quart or larger basket recommended for a single full-sized loaf
- Large mixing bowl
- Small mixing bowl - For the glaze
- Instant-read meat thermometer - Non-negotiable for ensuring the turkey reaches 165°F (74°C)
- Box grater or food processor - For grating the onion
- Aluminum foil - To create a sling for easy meatloaf removal
- Cooking Spray or Brush - For greasing the foil and applying glaze
- Measuring cups and spoons
- Cutting board and knife
Ingredients
- 1.5 lbs ground turkey - 680g, 93% lean
- 0.5 cup plain breadcrumbs - 50g
- 0.25 cup whole milk - 60ml
- 1 large egg
- 0.5 yellow onion - about 1/4 cup or 40g, finely grated or minced
- 2 cloves garlic - minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons ketchup - mixed into the meat
- 3 tablespoons ketchup - for the glaze
- 1 tablespoon brown sugar - for the glaze
- 1 teaspoon Worcestershire sauce - for the glaze
Instructions
- Finely grate or mince the yellow onion, mince the garlic, and measure out the dry seasonings.
- Line the air fryer basket with a foil sling and lightly spray with cooking spray.
- In a large bowl, combine the breadcrumbs and milk. Let sit for 1-2 minutes until it forms a paste.
- Add the egg, grated onion, minced garlic, Worcestershire sauce, and 2 tablespoons of ketchup to the panade. Mix until well combined.
- Add the Italian seasoning, garlic powder, onion powder, salt, and pepper. Add the ground turkey and mix gently with clean hands until just combined.
- Transfer the mixture to the prepared basket and shape it into a 6-7 inch long loaf, keeping it even in thickness.
- In a small bowl, whisk together the ketchup, brown sugar, and Worcestershire sauce for the glaze.
- Brush half of the glaze over the meatloaf and cook at 350°F (175°C) for 20 minutes.
- After 20 minutes, brush the remaining glaze on the meatloaf and cook for an additional 10-15 minutes, until the internal temperature reaches 165°F (74°C).
- Using the foil sling, carefully lift the meatloaf out of the basket and let it rest for 5-10 minutes before slicing and serving.
Notes
- Meat Selection: Do not use 99% lean ground turkey as it will dry out. 93% lean is the sweet spot for this recipe.
- Grate the Onion: Grating releases more moisture into the meat, keeping the loaf tender.
- Don't Skip the Panade: The breadcrumb and milk mixture is key to preventing a dense, tough meatloaf.
- Avoid Overmixing: Mix just until the ingredients are combined to keep the texture light.
- Use a Thermometer: An instant-read thermometer is the only way to guarantee your meatloaf is cooked to a safe 165°F (74°C).
- Let it Rest: Resting for 5-10 minutes allows the juices to redistribute, ensuring moist slices.
- Foil Sling: Using a foil sling makes lifting the delicate meatloaf out of the air fryer basket much easier.
- Variations: You can easily swap the glaze for BBQ sauce, or add cheese and spices for an Italian or spicy version.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Mini Loaves: For faster cooking, divide the mixture into individual portions and cook for 15-18 minutes at 350°F.