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Meatloaf Meatballs

Meatloaf meatballs are baked until tender, then individually brushed with a sticky ketchup glaze that caramelizes and browns on top. This meatball recipe delivers all the flavor of classic meatloaf in easy, portioned bites.
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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: 660
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 clove garlic minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt and pepper to taste
  • 0.25 pepper
Ketchup glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp mustard

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 400°F and line a sheet pan with parchment (a shiny pan helps the bottoms brown evenly).
  2. Combine ground beef, breadcrumbs, eggs, milk, grated onion, minced garlic, Worcestershire sauce, garlic powder, onion powder, salt, and pepper just until mixed—stop as soon as no dry spots remain to avoid tough meatballs.
  3. Roll the mixture into golf ball-sized balls (about 1.5 inches) and place on the prepared sheet pan with space between each one.
Glaze and bake
  1. Mix ketchup, brown sugar, and mustard, then brush generously over each meatball until the tops are well coated (use extra glaze in the brush strokes so it pools slightly).
  2. Bake for 18–22 minutes at 400°F until the meatballs are cooked through and the glaze is caramelized with browned edges, watching for a glossy, sticky surface.
  3. Serve hot with extra glaze or spoon them over mashed potatoes, letting the browned glaze cling to the meatballs before serving.

Notes

Pro tip: squeeze the grated onion briefly in your hand (or paper towel) so the mix isn’t watery, which helps the glaze caramelize faster. Refrigerate leftovers in an airtight container for up to 4 days; freeze baked meatballs for up to 3 months. For a lighter option, use lean ground beef (or half ground beef with ground turkey) while keeping the same breadcrumb binder and glaze.