In a large mixing bowl, combine the panko breadcrumbs, dried minced onion, dried parsley, and garlic salt. Mix these together thoroughly to distribute the seasonings evenly throughout the breadcrumbs. This ensures that flavor is dispersed consistently in every bite of the finished meatloaf rather than clustering in certain areas.

Add the ground beef and 3 tablespoons of ketchup to the dry ingredient mixture from Step 1. Using your hands (I find this works best—cold hands are key!), gently combine the ingredients until just blended, being careful not to overwork the meat, which can make the meatloaf tough and dense. Add the room temperature egg last, mixing until the egg is fully incorporated throughout. The egg acts as a binder to hold everything together while the ketchup adds moisture and a subtle sweetness that balances the savory elements.

Transfer the meat mixture from Step 2 into the Ninja Foodi loaf pan, pressing it gently and evenly to fill the pan without compacting it too firmly—you want it cohesive but still tender. Place the pan into the preheated Ninja Foodi set to 350°F and cook for 20-30 minutes, checking the internal temperature with a meat thermometer until it reaches 165°F. The exact time will depend on your oven's characteristics and how densely packed the meatloaf is.

Once the meatloaf reaches 165°F internally, remove it from the Ninja Foodi and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat, keeping it moist when you slice it. I always top it with the remaining 1 tablespoon of ketchup after resting—applying it to the hot surface gives it a slight glaze that looks appetizing and adds a final touch of sweetness and moisture to the top.