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Meatloaf Meatballs

Meatloaf meatballs are baked until tender, then individually glazed with sticky ketchup for a caramelized, browned top. This meatball recipe delivers all the flavor of classic meatloaf in easy, portioned bites—great as 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 small onion, finely grated
  • 3 garlic cloves, minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt to taste
  • 0.25 pepper to taste
Ketchup glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp mustard

Equipment

  • 1 sheet pan

Method
 

Prep and portion
  1. Preheat the oven to 400°F and line a sheet pan with parchment for easy release and clean edges.
  2. Combine ground beef, breadcrumbs, eggs, milk, grated onion, minced garlic, Worcestershire sauce, garlic powder, onion powder, 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 spaced apart on the prepared sheet pan.
Glaze and bake
  1. Mix ketchup, brown sugar, and mustard to form the glaze.
  2. Brush the glaze generously over each meatball so the surface is evenly coated.
  3. Bake at 400°F for 18–22 minutes, until the meatballs are cooked through and the glaze is caramelized and browned on top.
Serve
  1. Serve hot with extra glaze, or over mashed potatoes, for maximum classic meatloaf flavor in each bite.

Notes

Pro tip: to keep the meatballs tender, mix only until the ingredients disappear—overworking makes them dense. Store leftovers in the refrigerator up to 3 days in a covered container; reheat in the oven or microwave until hot. Freezing is yes: cool completely, freeze on a tray, then bag for up to 2 months and reheat from frozen. For a lighter option, swap some of the ground beef for ground turkey while keeping the same glaze and baking time.