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Meatloaf Meatballs

Meatloaf meatballs are baked until tender, then individually glazed with sticky ketchup that caramelizes and browns on top. This easy meatball recipe delivers classic meatloaf flavors in bite-size comfort food meatballs.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 2 lb ground beef
  • 0.667 cup breadcrumbs
  • 2 eggs
  • 0.333 cup milk
  • 1 onion, finely grated
  • 3 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 Salt and pepper to taste
Glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp mustard

Equipment

  • 1 sheet pan

Method
 

Prepare and shape
  1. Preheat the oven to 400°F and line a baking sheet with parchment (this prevents sticking).
  2. Combine the ground beef, breadcrumbs, eggs, milk, grated onion, minced garlic, Worcestershire sauce, garlic powder, onion powder, and salt and pepper until just mixed—do not overwork the meat.
  3. Roll the mixture into golf ball-sized balls (about 1.5 inches) and place them on the prepared baking sheet.
Glaze and bake
  1. Mix the glaze ingredients and brush generously over each meatball so the tops get an even coating.
  2. Bake at 400°F for 18–22 minutes, until the meatballs are cooked through and the glaze is caramelized.
Serve
  1. Serve the meatloaf meatballs with extra glaze or over mashed potatoes.

Notes

For best texture, mix just until the breadcrumbs and egg are evenly distributed—overworking can make the meatballs tough. Store leftovers in the refrigerator up to 3 days; reheat in the oven or microwave until hot. Freeze baked meatballs in a sealed container for up to 2 months, then thaw in the fridge and reheat. For a lighter option, swap ground beef for ground turkey (aim for similar fat content) and follow the same baking time.