This classic meatloaf recipe is a great and easy meal to serve your family on a weeknight. The maple glazed carrots are perfectly tender and delicious paired with this dish. You can have dinner on the table in an hour!
This dish contains the following allergens: Wheat, Eggs, Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
454g
80/20 ground beef
1
large egg
120g
bread crumbs
1/2 cup
shredded Parmesan cheese
117g
ketchup, divided
kosher salt, as desired
ground black pepper, as desired
454g
baby carrots
1 tablespoon
canola oil
1/2 tablespoon
apple cider vinegar
85g
pure maple syrup
1 pound
80/20 ground beef
1
large egg
1 cup
bread crumbs
1/2 cup
shredded Parmesan cheese
1/2 cup
ketchup, divided
kosher salt, as desired
ground black pepper, as desired
1 pound
baby carrots
1 tablespoon
canola oil
1/2 tablespoon
apple cider vinegar
1/4 cup
pure maple syrup
Utensils
Large Bowl
Medium Bowl
9" x 5" Nonstick Loaf Pan
Step 1
In a large bowl, add the ground beef, egg, bread crumbs, Parmesan cheese, 1/4 cup ketchup, salt, and pepper and mix until evenly combined. Form the mixture into an 8 X 5-inch loaf.
Step 2
In medium bowl, add the carrots, canola oil, apple cider vinegar, maple syrup, salt, and pepper and toss until evenly coated.
Step 3
Install crisper plate in Zone 1 basket. Place the thermometer into the center of the thickest part of the meatloaf. Place the loaf in the Zone 1 basket. Feed the thermometer cord through the cutout on the top left basket, then place the thermometer in the jack on the bottom left of the display. Insert the basket in the unit.
Step 4
Place the carrot mixture in the Zone 2 basket, then insert basket in unit.
Step 5
Select Zone 1, select ROAST, set temperature to 330°F. Use PROBE button to select Large Preset. The preset will default to BEEF, which is the correct setting for this recipe. Use the arrows on the right to select WELL.
Step 6
Select Zone 2, select AIR FRY, set temperature to 390°F, and set time to 35 minutes. Select SMART FINISH. Press the START/PAUSE button to begin cooking. Monitor the Zone 2 basket and shake the carrots about every 15 minutes throughout cooking.
Step 7
When internal temperature of meatloaf reaches 130°F, press the START/PAUSE button to pause cooking. Open Zone 1 and add remaining ketchup to the top of the meatloaf. Reinsert the basket, press START/PAUSE to resume cooking.
Step 8
When cooking is complete, carefully remove the thermometer with oven mitts. Serve meatloaf with glazed carrots.
In a large bowl, add the ground beef, egg, bread crumbs, Parmesan cheese, 1/4 cup ketchup, salt, and pepper and mix until evenly combined. Form the mixture into an 8 X 5-inch loaf.
454g
80/20 ground beef
1
large egg
120g
bread crumbs
1/2 cup
shredded Parmesan cheese
117g
ketchup, divided
kosher salt, as desired
ground black pepper, as desired
454g
baby carrots
1 tablespoon
canola oil
1/2 tablespoon
apple cider vinegar
85g
pure maple syrup
1 pound
80/20 ground beef
1
large egg
1 cup
bread crumbs
1/2 cup
shredded Parmesan cheese
1/2 cup
ketchup, divided
kosher salt, as desired
ground black pepper, as desired
1 pound
baby carrots
1 tablespoon
canola oil
1/2 tablespoon
apple cider vinegar
1/4 cup
pure maple syrup
Step 2 of 8
In medium bowl, add the carrots, canola oil, apple cider vinegar, maple syrup, salt, and pepper and toss until evenly coated.
454g
80/20 ground beef
1
large egg
120g
bread crumbs
1/2 cup
shredded Parmesan cheese
117g
ketchup, divided
kosher salt, as desired
ground black pepper, as desired
454g
baby carrots
1 tablespoon
canola oil
1/2 tablespoon
apple cider vinegar
85g
pure maple syrup
1 pound
80/20 ground beef
1
large egg
1 cup
bread crumbs
1/2 cup
shredded Parmesan cheese
1/2 cup
ketchup, divided
kosher salt, as desired
ground black pepper, as desired
1 pound
baby carrots
1 tablespoon
canola oil
1/2 tablespoon
apple cider vinegar
1/4 cup
pure maple syrup
Step 3 of 8
Install crisper plate in Zone 1 basket. Place the thermometer into the center of the thickest part of the meatloaf. Place the loaf in the Zone 1 basket. Feed the thermometer cord through the cutout on the top left basket, then place the thermometer in the jack on the bottom left of the display. Insert the basket in the unit.
454g
80/20 ground beef
1
large egg
120g
bread crumbs
1/2 cup
shredded Parmesan cheese
117g
ketchup, divided
kosher salt, as desired
ground black pepper, as desired
454g
baby carrots
1 tablespoon
canola oil
1/2 tablespoon
apple cider vinegar
85g
pure maple syrup
1 pound
80/20 ground beef
1
large egg
1 cup
bread crumbs
1/2 cup
shredded Parmesan cheese
1/2 cup
ketchup, divided
kosher salt, as desired
ground black pepper, as desired
1 pound
baby carrots
1 tablespoon
canola oil
1/2 tablespoon
apple cider vinegar
1/4 cup
pure maple syrup
Step 4 of 8
Place the carrot mixture in the Zone 2 basket, then insert basket in unit.
454g
80/20 ground beef
1
large egg
120g
bread crumbs
1/2 cup
shredded Parmesan cheese
117g
ketchup, divided
kosher salt, as desired
ground black pepper, as desired
454g
baby carrots
1 tablespoon
canola oil
1/2 tablespoon
apple cider vinegar
85g
pure maple syrup
1 pound
80/20 ground beef
1
large egg
1 cup
bread crumbs
1/2 cup
shredded Parmesan cheese
1/2 cup
ketchup, divided
kosher salt, as desired
ground black pepper, as desired
1 pound
baby carrots
1 tablespoon
canola oil
1/2 tablespoon
apple cider vinegar
1/4 cup
pure maple syrup
Step 5 of 8
Select Zone 1, select ROAST, set temperature to 330°F. Use PROBE button to select Large Preset. The preset will default to BEEF, which is the correct setting for this recipe. Use the arrows on the right to select WELL.
454g
80/20 ground beef
1
large egg
120g
bread crumbs
1/2 cup
shredded Parmesan cheese
117g
ketchup, divided
kosher salt, as desired
ground black pepper, as desired
454g
baby carrots
1 tablespoon
canola oil
1/2 tablespoon
apple cider vinegar
85g
pure maple syrup
1 pound
80/20 ground beef
1
large egg
1 cup
bread crumbs
1/2 cup
shredded Parmesan cheese
1/2 cup
ketchup, divided
kosher salt, as desired
ground black pepper, as desired
1 pound
baby carrots
1 tablespoon
canola oil
1/2 tablespoon
apple cider vinegar
1/4 cup
pure maple syrup
Step 6 of 8
Select Zone 2, select AIR FRY, set temperature to 390°F, and set time to 35 minutes. Select SMART FINISH. Press the START/PAUSE button to begin cooking. Monitor the Zone 2 basket and shake the carrots about every 15 minutes throughout cooking.
454g
80/20 ground beef
1
large egg
120g
bread crumbs
1/2 cup
shredded Parmesan cheese
117g
ketchup, divided
kosher salt, as desired
ground black pepper, as desired
454g
baby carrots
1 tablespoon
canola oil
1/2 tablespoon
apple cider vinegar
85g
pure maple syrup
1 pound
80/20 ground beef
1
large egg
1 cup
bread crumbs
1/2 cup
shredded Parmesan cheese
1/2 cup
ketchup, divided
kosher salt, as desired
ground black pepper, as desired
1 pound
baby carrots
1 tablespoon
canola oil
1/2 tablespoon
apple cider vinegar
1/4 cup
pure maple syrup
Step 7 of 8
When internal temperature of meatloaf reaches 130°F, press the START/PAUSE button to pause cooking. Open Zone 1 and add remaining ketchup to the top of the meatloaf. Reinsert the basket, press START/PAUSE to resume cooking.
454g
80/20 ground beef
1
large egg
120g
bread crumbs
1/2 cup
shredded Parmesan cheese
117g
ketchup, divided
kosher salt, as desired
ground black pepper, as desired
454g
baby carrots
1 tablespoon
canola oil
1/2 tablespoon
apple cider vinegar
85g
pure maple syrup
1 pound
80/20 ground beef
1
large egg
1 cup
bread crumbs
1/2 cup
shredded Parmesan cheese
1/2 cup
ketchup, divided
kosher salt, as desired
ground black pepper, as desired
1 pound
baby carrots
1 tablespoon
canola oil
1/2 tablespoon
apple cider vinegar
1/4 cup
pure maple syrup
Step 8 of 8
When cooking is complete, carefully remove the thermometer with oven mitts. Serve meatloaf with glazed carrots.
