Hydrate the breadcrumbs. Combine the breadcrumbs and the milk in a mixing bowl. Mix together and let sit for 5 to 10 minutes.
Saute the onions. Heat the oil in a skillet over medium heat and add the onions. Saute for 2 minutes or until translucent.
Make the meatloaf mixture. Add the hydrated breadcrumb mixture, sauteed onions, ground beef, eggs, ketchup, Worcestershire sauce, garlic powder, salt, pepper, oregano, and parsley to a large mixing bowl. Use your hands to mix it all together until everything is just incorporated. Don’t overmix.
Make the glaze. Whisk together the ketchup, brown sugar, apple cider vinegar, and mustard.
Preheat the air fryer. Preheat the air fryer to 350°F.
Form the loaves. While the air fryer is preheating, Divide the meat mixture in half and use your hands to gently form each portion into a loaf.
Air fry. Place the meatloaves in the air fryer with space between them and air fry at 350°F for 20 minutes.
Glaze. Brush the glaze over the meatloaves and continue to cook them for an additional 15 minutes or until the internal temperature of each loaf reaches 160°F.
Rest and slice. Transfer the meatloaves to a cutting board and allow them to rest for 10 minutes before slicing and serving.
EQUIPMENT
Mixing Bowls
NOTES
Meat Thermometer: Use a thermometer to ensure the meatloaf reaches 160°F to 165˚F.
Resting: Allow the meatloaf to rest before slicing to keep the juices in and the meat moist.
Meat Variations: Experiment with ground chicken, turkey, or a mix of beef and pork.
Storage: Store cooled leftovers in an airtight container and keep them in the fridge for up to 4 days or in the freezer for 3 months.
