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Meatloaf Meatballs

Meatloaf meatballs are baked meatballs with all the flavor of classic meatloaf—tender inside and sticky ketchup-glazed on top. Each golf ball-sized meatball gets a generous ketchup glaze that caramelizes and browns in the oven for a comfort-food 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
  

Meatballs
  • 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 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 season the meat mixture
  1. Preheat the oven to 400°F and line a baking sheet with parchment for easy cleanup.
  2. Combine ground beef, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until just mixed—do not overwork the meat.
Shape and glaze
  1. Roll the mixture into golf ball-sized balls (about 1.5 inches) and place them on the baking sheet with some space between each.
  2. Mix the ketchup, brown sugar, and mustard, then brush generously over each meatball so the glaze clings to the surface.
Bake and finish
  1. Bake at 400°F for 18–22 minutes until cooked through and the glaze is caramelized, visibly bubbling and browned on top.
  2. Serve immediately with extra glaze, or spoon over mashed potatoes while the glaze is still glossy.

Notes

For the juiciest texture, mix only until the ingredients are evenly combined and shape quickly so the meat doesn’t heat up. Store leftovers in the refrigerator up to 3 days; reheat gently in a 300°F oven until warmed through. Freezing is yes—freeze cooked meatballs for up to 2 months and reheat from thawed or bake until hot. For a lighter option, use 93% lean ground beef instead of regular ground beef to reduce fat without changing the glaze.