I didn’t need any help with my meatloaf addiction. I didn’t think it could get any worse. But, no, along came meatloaf meatballs and my problem got worse. A lot worse. Each one of these little lovely balls of meaty goodness taste just like a meatloaf. Complete with a delicious glaze. I mean, come on, what’s not to love?!
These meatloaf meatballs aren’t just for serving as appetizers. Nope. Serve them with mashed potatoes and gravy for a crazy good change to meatloaf dinner. Put them on a sub roll with gravy and make a meatloaf po boy sandwich. Now that’s eating right there!
For the meatballs
For the meatballs
- Preheat oven to 350 F. Line a large baking sheet with parchment paper or use a silpat mat.
- Melt the butter in a saute pan over medium heat.
- Add the onions and cook until softened, about 5 minutes. Reduce heat to low.
- Stir in the garlic and saute for 3 minutes. Remove from heat and let cool enough to handle.
- In a large bowl, combine the beef, eggs, bread crumbs, milk, Worcestershire sauce, thyme, salt and the cooked onion mixture. Form into balls (we made 1" sized meatballs) and place onto the baking sheet. Do not let the meatballs touch.
- Bake for 20 minutes.
- Using tongues or a spoon, working in batches, transfer the meatballs to the bowl of glaze. Dunk or roll them to get them covered in the glaze. Shake off any excess and return to the baking sheet.
- Bake another 10 minutes or until lightly browned. If you want a bit of a crunchy exterior, place the meatballs under the broiler for a minute or two.
- Serve immediately. We transferred our meatballs to a slow cooker to keep them warm.
For the glaze
- Combine all ingredients in a medium bowl.
Nutritional values are approximate.