Air Fryer Turkey Meatloaf
Air Fryer Turkey Meatloaf is my go-to weeknight comfort dinner when I want something filling, flavorful, and a little lighter than traditional beef meatloaf. The inside is packed with crumbled feta, grated zucchini, Dijon mustard, and Worcestershire sauce for the most tender and juicy slices you'll get from a turkey meatloaf, topped with a sticky sweet and tangy glaze that caramelizes beautifully on top. I also love making it for holiday gatherings and meal prep because it comes together faster than the oven and reheats perfectly all week. Store in the fridge for up to 4 days or freeze individual slices for up to 3 months.
Equipment
Ingredients
For the Glaze:
- ⅓ cup ketchup
- ¼ cup packed dark brown sugar
- 1 tablespoon apple cider vinegar
- ½ teaspoon Dijon mustard
For the Meatloaf:
- 1 tablespoon olive oil
- ½ cup yellow onion finely minced
- 1 clove garlic minced
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 large egg
- 1 pound ground turkey
- 1 cup zucchini grated (excess moisture squeezed out)
- ½ cup feta cheese crumbled
- ½ cup breadcrumbs
- Fresh parsley chopped (for garnish)
Instructions
- In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard. Set aside.⅓ cup ketchup, ¼ cup packed dark brown sugar, 1 tablespoon apple cider vinegar, ½ teaspoon Dijon mustard
- Heat olive oil in a skillet over medium heat. Add onions and cook for about 5 minutes until softened. Stir in garlic and cook for 1–2 more minutes. Let cool slightly.1 tablespoon olive oil, ½ cup yellow onion, 1 clove garlic
- In a large bowl, combine ground turkey, grated zucchini, feta, Italian seasoning, paprika, Worcestershire sauce, Dijon mustard, egg, salt, pepper, breadcrumbs, and the cooled onion mixture. Mix gently with your hands until combined.1 tablespoon Italian seasoning, 1 teaspoon paprika, Salt and pepper, 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, 1 large egg, 1 pound ground turkey, 1 cup zucchini, ½ cup feta cheese, ½ cup breadcrumbs
- Line the air fryer basket with parchment paper. Shape the meat mixture into a loaf and place it inside. Spray the top lightly with cooking spray.
- Air fry at 350°F (180°C) for 20–25 minutes until golden and cooked through. After about 18 minutes, brush the top with the glaze and finish cooking.
- Rest briefly, garnish with parsley, then slice and serve.Fresh parsley
Notes
Here are a few tips I've picked up that make a real difference with this recipe.
- Squeeze out the zucchini: After grating the zucchini, use a clean kitchen towel or paper towels to squeeze out as much moisture as possible before adding it to the mix. Too much water will make the loaf fall apart.
- Mix gently: Combine the meat mixture just until everything comes together. Overworking ground turkey makes the texture dense and tough rather than tender.
- Brush the glaze at 18 minutes: Don't brush the glaze on at the very start. Adding it in the last few minutes of cooking lets it caramelize on top without burning.
- Check for doneness: The meatloaf is done when its internal temperature reaches 165°F. A reliable instant-read thermometer completely takes the guesswork out of this.
- Rest before slicing: Let the meatloaf rest for a few minutes after air frying before you cut into it. Slicing too soon lets the juices run out and can leave the inside dry.
- Freeze in slices: Freeze individual slices on a baking sheet for about 1 hour, then transfer them to a freezer bag. Pre-freezing keeps the slices from sticking together so you can grab just what you need.
Nutrition
Calories: 375kcalCarbohydrates: 35gProtein: 34gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 120mgSodium: 679mgPotassium: 646mgFiber: 2gSugar: 21gVitamin A: 606IUVitamin C: 9mgCalcium: 181mgIron: 3mg
Tried this recipe?Let us know how it was!