Smoky Bacon & Ground Beef Meatloaf with Air Fryer Vegetables

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil.

Finely dice 1/2 medium yellow onion and mince 2 cloves of garlic.

Chop 2 slices of bacon into small pieces. In a small skillet over medium heat, cook the chopped bacon until just starting to crisp, about 3-4 minutes. Add the diced onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for 30 seconds more. Remove from heat and let cool for 5 minutes.

In a large bowl, combine 1 pound ground beef, the cooled bacon-onion mixture, 1/3 cup breadcrumbs, 1 large egg, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined (do not overmix).

Shape the mixture into a loaf (about 8x4 inches) on the prepared baking sheet.

In a small bowl, combine 3 tablespoons ketchup, 1 tablespoon brown sugar, and 1 teaspoon Dijon mustard. Spread this mixture over the top of the meatloaf.

Lay the remaining 2 slices of bacon lengthwise on top of the meatloaf, slightly overlapping.

Bake for 40-45 minutes, or until the internal temperature reaches 160°F (71°C).

While the meatloaf is baking, prepare the vegetables. Cut 8 ounces baby potatoes in half, slice 2 medium carrots into 1/2-inch pieces, cut broccoli into florets, and slice 1 medium bell pepper into 1-inch pieces.

In a large bowl, toss the prepared vegetables with 2 tablespoons olive oil, 1 teaspoon Italian seasoning, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Preheat the air fryer to 380°F (193°C). Add the potatoes and carrots first, air fry for 10 minutes, then add the broccoli and bell pepper. Continue air frying for another 8-10 minutes until all vegetables are tender and slightly crispy on the edges.

Let the meatloaf rest for 5 minutes before slicing. Serve with the air-fried vegetables.