Prep the air fryer: Preheat to 370°F (188°C) for 5 minutes. Line the basket with a foil sling or parchment, leaving room for air to circulate. Lightly mist with cooking spray.
Make a quick panade: In a large bowl, combine breadcrumbs and milk. Let sit 3–5 minutes until the crumbs are soft and hydrated.
Add aromatics: Stir in eggs, onion, garlic, Worcestershire, 1/4 cup of the ketchup, mustard, salt, pepper, and any optional spices. Mix well.
Add the meat: Gently fold in the ground meat using your hands or a fork. Mix just until combined. Do not overmix or the loaf can turn dense.
Shape your loaf: For a family-size, form a loaf about 7–8 inches long and 2 inches tall. For minis, divide into 4–6 small loaves, each about the size of your palm and 1 1/2 inches thick.
First cook: Place loaf/loaves in the basket with space around them. Cook at 370°F. Family-size: 18–22 minutes to start. Minis: 10–12 minutes.
Mix the glaze: In a small bowl, combine 1/4 cup ketchup with 1–2 tablespoons brown sugar and 1 teaspoon Worcestershire. Adjust sweetness to taste.
Glaze and finish: Brush glaze over the top and sides. Continue cooking until the internal temperature reaches 160°F (71°C). Family-size typically totals 28–35 minutes. Minis total 15–20 minutes. Time varies by air fryer and loaf thickness—use a thermometer.
Rest: Transfer to a plate or board and let rest 5–10 minutes. This helps the juices redistribute and makes slicing cleaner.
Serve: Slice and serve with mashed potatoes, green beans, or a simple salad. Spoon any extra glaze or juices over the top.
