Air Fried Mini Meatloaves

Here is an easy recipe for some comfort food goodness! Because #everythingsbetterwithbacon.

Note: I will be taking a break from new blog posts for the next couple of weeks, but I am going to repost a few of my most viewed recipes starting with this meatloaf recipe that I prepared again today. This recipe is still getting views daily, and has been viewed from a dozen different countries more than a year after the original post.

In fact, the original post is no longer available because while trying to “reblog” it, I accidentally deleted it, so I’m posting it all over again. 😖

Original Post – February 2019

Cook/Prep Time – about 2 hours

Servings – 2 – 4


  • 1 pound 80/20 ground chuck
  • 1/2 cup panko bread crumbs
  • 1 large shallot
  • 2 cloves garlic
  • 1 mini sweet pepper (any color)
  • 3 tbsp milk
  • 3 tbsp ketchup
  • 1 egg
  • 1 tsp fresh rosemary, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 strips bacon (optional)

Add the panko and the milk to a mixing bowl and let them soak for a few minutes. Chop the shallot, pepper, garlic and rosemary finely. Add the salt, black pepper, egg and 1 1/2 tbsp ketchup to the mixture. Add the ground chuck and gently blend with the panko mixture. Do not over mix.

Spray two mini loaf pans with pan spray. Cut some wax paper to fit in the pans like this, leaving enough so that the wax paper can hang over the edge of the pans.

Divide the meatloaf into the two loaf pans. Press and pack firmly. Turn the loaf pans upside down onto a baking sheet and grip the wax paper to pull the loaves out of the pans. Make sure that the baking sheet is deep enough to catch the fat that will be released. I recommend using a drain rack. Place the loaves in the refrigerator for about an hour to firm.

**Note: you can skip the wax paper and cook in the loaf pans if you want to, but they would be cooking in the fat and make a greasy mess. Forming them and baking them out of the pans will make a much healthier and non greasy meatloaf.

Next, I’m going to top one of these with ketchup for my wife Susan to make it more weight watcher friendly while I top mine with bacon because everything’s better with bacon. Set the three strips of bacon down on a cutting board and set the meatloaf on the bacon and roll the bacon around the meat. Spread the remaining 1 1/2 tbsp ketchup over the other meatloaf.

Put them in the air fryer and set for 350 degrees for 40 minutes. Not all air fryers cook the same (we have a toaster oven style air fryer) so check every 10 minutes and cook to an internal temperature of 160 degrees.


Suggested music for your listening pleasure while preparing the meatloaves…

“Bat out of Hell” Meatloaf,s debut album released in September 1977 featuring the tracks “Paradise by the Dashboard Light” and “Two out of Three Ain’t Bad”

“Green – Eyed Lady” by Sugarloaf from their debut album “Sugarloaf” released in August 1971 and “Don’t Call Us, We’ll Call You” from the album of the same name released in November 1974. This song features a guitar melody from Beatles song “ I Feel Fine” as well as a riff from Stevie Wonder’s “Superstition”

Chunky Chuck Chili

Can you say that six times? I don’t always prepare Chili in May, but when I do, it’s cold and rainy and nasty outside like it is today in Middle Tennessee.

I was going to make some beef soup with some chuck that I had taken out of the freezer and placed in the refrigerator yesterday but I decided on chili instead due to the weather. Due to the pandemic, I have only been able to find chuck at the grocery store in 3-4 pound packages so I cut them into one pound chunks and freeze them.

Note: I made this on Wednesday. The weather today has changed drastically since then. Currently 84 degrees, sunny and humid!

Cook/Prep Time – about 2 hours

Servings – Four bowls


  • 1 lb chuck roast (12 oz after trimming)
  • 1 tbsp olive oil
  • 1 1/2 cups diced sweet onions
  • I cup diced bell peppers (any color)
  • 2 large garlic cloves, minced
  • 1 – 14.5 oz can diced tomatoes with green chilies
  • 1 – 14.5 oz can beef broth
  • 1 – 15.5 oz can pinto beans
  • 1 – 8 oz can tomato sauce
  • 2 tbsp tomato sauce
  • 1 1/2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1 tbsp chili powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp ground cumin
  • 1/4 tsp oregano leaves
  • 1/4 tsp granulated onion
  • 1/4 tsp granulated garlic

Trim the chuck and remove the lineaments and fat. Dice the cleaned beef into 1/4” cubes. Season with 1/2 tsp each salt and pepper. Heat a Dutch oven on medium heat and add the olive oil. When the oil gets hot, add the seasoned beef cubes and brown well. Dice the onions bell peppers and mince the garlic and add to the beef after it is browned.

Continue to sauté until the onions and peppers are translucent, then add the tomato paste and stir in for a few more minutes. Add the beef broth and turn on medium low heat, stirring occasionally for about 30 minutes or until the beef becomes tender.

Add the diced tomatoes, sauce and pinto beans. Stir in seasonings. Blend well and turn to low heat and cook for another 30 minutes. When done, you can just turn to warm heat or put in a crockpot on warm until ready to eat.

I served it with this crusty Dutch oven bread that I made the same day. I will share that recipe sometime in the near future.

That’s it! Enjoy with your favorite toppings – cheese, sour cream, chives, hot sauce or Fritos!

P.S. I intentionally left something I usually mention on my blog posts off of this post to see if anyone notices. Let me know if you do. Thanks!