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Cheesy Meatloaf sliced on a white platter with carrots and potatoes
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4.39 from 18 votes

Cheesy Meatloaf in the Ninja Foodi

Who doesn't like a GREAT Cheesy Meatloaf? I can't tell you the amount of times I've made a meatloaf and it was... well, boring. Not anymore! This is the BEST meatloaf Ever! 
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 409kcal
Author: Louise


For the Glaze:

For the Meatloaf

  • 2 lbs ground beef or turkey (see post for recommendations)
  • 2 ¼ cups whole cheese crackers 1 ¼ cup crushed, divided
  • 1 cup onion I used a sweet onion diced ¼"
  • 1 egg
  • 2 Tbsps Worcestershire sauce
  • 2 tsp sea salt
  • 2 tsp basil dried
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 ½ ounces cheddar cheese ¼" cubes



  • Combine all the glaze ingredients into a medium size bowl and mix well. You will use ½ in the meatloaf mix and ½ for the topping


  • Crush up the 2 ¼ cups of cheese crackers - you will end up with about 1 cup. Cube up the cheese into ¼" cubes 
  • In a large mixing bowl, combine the ground beef, finely diced onion, Worcestershire sauce, seasonings, an egg, 1 cup of crushed cheese crackers, and ½ of the glaze. Mix well.
  • If you want to cook the carrots and potatoes like I did in the video, please see the post for those details. 
  • Get a large piece of foil (or your pan, if not using foil) and lay on flat surface. Dump the meatloaf mixture onto the foil and form your meatloaf. When you are shaping the meatloaf, make sure it will fit on the rack.
  • Press the cubes of cheese into the meatloaf about 1-2 inches apart. They should go ½ way into the meatloaf. Close the holes by pressing the meat over the holes.
  • Wrap the foil around the meatloaf, but leave some of the top open so the steam can penetrate the meatloaf. Poke a few holes in the foil so the grease can drip away from your meatloaf.
  • Add 1 cup of thin liquid to the inner pot of the Ninja Foodi. Place the meatloaf on the rack and the rack into the Ninja Foodi on the low position. Set the pressure to high for 35 minutes. When the time is up, allow the Ninja Foodi to naturally release the pressure for 10 minutes. Then manually release the remaining pressure. Check a temp on the meatloaf and make sure it is 165° F.
  • Remove the foil from around the meatloaf. I leave the bottom on, so I don't have to move the meatloaf around too much. Put the remaining glaze on the meatloaf.
  • Return the meatloaf to the Foodi and put down the Tender Crisp lid and set the Ninja Foodi to air crisp on 325° F. Air crisp for about 5-10 minutes. Add the remaining ¼ cup crushed cheese crackers and Air Crisp on 400° F for another 2-4 minutes. 
  • Let the meatloaf rest for at least 10 minutes before slicing. Serve & Enjoy! 



Nutritional information is for meatloaf only. 


Calories: 409kcal | Carbohydrates: 18g | Protein: 22g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 100mg | Sodium: 1042mg | Potassium: 609mg | Fiber: 1g | Sugar: 5g | Vitamin A: 355IU | Vitamin C: 6.9mg | Calcium: 43mg | Iron: 3.3mg