About This Recipe
Classic Meatloaf Meatballs transform traditional meatloaf flavors into individual portions. This recipe combines ground beef, breadcrumbs, and seasonings baked in a ketchup-based glaze.
Why You’ll Love This Recipe
- Portion-controlled servings for consistent cooking
- Reduced baking time compared to full meatloaf
- Versatile for appetizers or main dishes
- Uses common pantry ingredients
- Freezer-friendly for meal preparation
Ingredients
- 1 lb ground beef (80% lean)
- ½ cup plain breadcrumbs
- ¼ cup whole milk
- 1 large egg
- ¼ cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- ¾ tsp salt
- ½ tsp black pepper
- ⅓ cup ketchup
- 2 tbsp brown sugar
- 1 tsp white vinegar
Step by Step Instructions
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- In small bowl, combine breadcrumbs and milk. Let soak 3 minutes.
- In large bowl, mix ground beef, soaked breadcrumbs, egg, onion, garlic, Worcestershire sauce, thyme, salt, and pepper until just combined.
- Shape mixture into 12 equal meatballs (about 2 tbsp each). Arrange on baking sheet.
- In separate bowl, mix ketchup, brown sugar, and vinegar until smooth.
- Brush half of glaze mixture over meatballs.
- Bake 15 minutes. Remove from oven and brush with remaining glaze.
- Return to oven and bake 10-15 minutes more until internal temperature reaches 160°F (71°C).
- Rest 5 minutes before serving.
FAQ
Can I use other ground meats?
Ground pork or turkey may be substituted. Adjust cooking time as needed.
How do I prevent dry meatballs?
Avoid overmixing and measure ingredients precisely. Do not exceed recommended internal temperature.
Can I make these gluten-free?
Use certified gluten-free breadcrumbs and Worcestershire sauce.
You Must Know
- Overhandling meat mixture causes toughness
- Internal temperature must reach 160°F (71°C) for food safety
- Let meatballs rest after baking for juicier results
- Uniform sizing ensures even cooking
Storage Tips
- Refrigeration: Store in airtight container up to 4 days
- Freezing: Freeze unbaked or baked meatballs in single layer before transferring to freezer bags for up to 3 months
- Reheating: Bake frozen meatballs at 350°F (175°C) for 20-25 minutes until heated through. Thaw before reheating refrigerated meatballs