Ingredients
2 tsp. extra-virgin olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1/2 tsp. finely chopped rosemary
1 lb. ground turkey (preferably dark meat)
1/3 c. fine bread crumbs
1/4 c. chopped fresh parsley leaves
1 large egg, beaten to blend
2 tsp. Worcestershire sauce
1 tsp. Dijon mustard
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Olive oil cooking spray
1/4 c. ketchup
1 tbsp. light brown sugar
Preparation
Step 1In a medium nonstick skillet over medium-high heat, heat oil. Cook onion, stirring, until soft and golden, about 4 minutes. Add garlic and rosemary; cook, stirring, until fragrant, about 1 minute. Step 2Scrape onion mixture into a medium bowl and let cool slightly. Add ground turkey, bread crumbs, parsley, egg, Worcestershire, mustard, salt, and pepper and mix with your hands to combine. Divide turkey mixture in half. Form into 2 (5"-by-2 1/2") loaves.Step 3Lightly coat an air-fryer basket with cooking spray. Place turkey loaves in basket. Cook at 350°, flipping halfway through, until an instant-read thermometer inserted into center registers 165°, about 30 minutes.Step 4In a small bowl, combine ketchup and brown sugar. Flip meatloaves and spoon glaze over top. Continue to cook at 350° until glaze is set, about 2 minutes more.
The right ratio between meat (in this case, turkey) to breadcrumbs to liquid results in a meatloaf that’s a bit of a goldilocks—not too dry and not overly moist. Too many breadcrumbs and the mixture will be too dry—just 1/3 cup is enough for a pound of meat. Not enough breadcrumbs and it will be too wet to hold together when sliced. This meatloaf includes a small sautéed onion, which adds flavor but not the liquid that raw onion would. Finally, a coating of sugar-spiked ketchup adds a blanket of moisture, so that every bite has a cap of tangy sauce. Prefer beef to turkey? Then we’ve got the recipe for you. No air fryer? Try our classic meatloaf, instead.
