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Meatloaf Meatballs

Meatloaf meatballs are baked meatball recipe bites with all the flavor of classic meatloaf—each one gets a sticky ketchup glaze that caramelizes and browns. Expect tender, meatloaf-style baked meatballs with a sweet-tangy finish.
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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
  

Meatball mixture
  • 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
  • salt and pepper to taste
Ketchup glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp mustard

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 400°F and line a sheet pan with parchment for easy cleanup and even browning.
  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 baking sheet with space between each one.
  4. Mix the ketchup, brown sugar, and mustard, then brush generously over each meatball so the glaze can caramelize.
  5. Bake at 400°F for 18–22 minutes until the meatballs are cooked through and the glaze is caramelized.
  6. Serve with extra glaze or over mashed potatoes to soak up the sticky topping.

Notes

For best texture, mix only until the ingredients disappear—overworking can make the meatballs tough. Store leftovers in an airtight container in the fridge for up to 3 days. Freeze cooked meatballs (glazed or unglazed) in a sealed container for up to 2 months; reheat at 350°F until hot. For a lighter swap, use half lean ground beef (or leaner ground beef) while keeping the binder the same.