Meatloaf Meatballs
Rather than making an entire meatloaf all in one “loaf,” these meatballs are a perfect way to enjoy them! There’s nothing more delicious than meatloaf and when paired with Parmesan polenta, it’s a winning combination!
INGREDIENTS
For the vegetables:
- 1 tbsp olive oil
- 1 medium onion, finely diced
- 1 stalk celery, finely diced
- 2 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tsp minced fresh thyme
For the meatballs:
- 1 lb ground pork
- 1 lb ground beef
- 1 1/2 cups quick-cooking oats
- 2 large eggs, whisked
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3/4 cup beef stock
For the sauce:
- 3/4 cup ketchup
- 1 1/2 tbsp light brown sugar
- 1 tbsp apple cider vinegar
- 1 1/2 tsp Worcestershire sauce
For the polenta:
- 4 cups water
- 1 tsp kosher salt
- 1 cup polenta
- 1/2 cup heavy cream
- 4 tbsp butter
- 1 cup grated Parmesan cheese
- 1/4 tsp black pepper
INSTRUCTIONS
For the meatballs:
- Preheat the oven to 350°F.
- In a skillet, heat the olive oil over medium. Once hot, add the onion, celery, garlic, salt, and black pepper. Sauté until the onion and celery are soft and tender, 6-8 minutes. Remove from the heat and add the thyme. Set the mixture aside to cool.
- In a large bowl, combine the ground beef, ground pork, quick-cooking oats, whisked eggs, salt, black pepper, beef stock, and cooled onion mixture. Mix together until it is well combined.
- Portion 1/4 cup meatballs on a parchment-lined baking sheet. Place them in the preheated 350°F oven to roast.
- While roasting, in a small saucepan, whisk together the ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce. Bring to a simmer. Cook for 4-5 minutes and remove from the heat.
- After the meatballs have baked for 20 minutes, remove them from the oven. Brush each one with the prepared ketchup glaze. Return the meatballs to the oven to finish roasting until they reach an internal temperature of 160°F, 15-20 minutes. Serve with the Parmesan polenta.
For the polenta:
- In a large saucepan, bring the water to a boil. Once boiling, add the salt. While whisking, slowly pour in the polenta. Add the heavy cream and continue stirring until the polenta has soaked up the water and cream and the bubbles become slow and thick, 6-10 minutes. Remove from the heat.
- Add Parmesan cheese, butter, and black pepper. Stir to incorporate and serve immediately.
I absolutely adore classic meatloaf, but let me tell you, turning it into these incredible meatloaf meatballs has been a game-changer in my kitchen! I honestly don't know why I didn't try this sooner. Forget the hassle of slicing a big loaf; these mini versions are not only super cute but also incredibly practical. They cook up faster, making dinner a breeze, and they're perfectly portioned, which is fantastic for busy weeknights or even for entertaining. My family, especially the kids, just love them – there's something about a meatball that's universally appealing. One of the biggest advantages of this "meatball loaf" recipe is its versatility. While the recipe above gives you a fantastic foundation with that delicious tangy glaze and creamy Parmesan polenta, there's so much room to play around and make them your own. Have you ever thought about making a delicious bacon cheese meatloaf, but in miniature form? It's totally doable and incredibly tasty! For a cheesy twist, I love to mix a generous handful of shredded sharp cheddar or a blend of mozzarella and provolone right into the meat mixture before forming the meatballs. As they bake, the cheese melts, creating little pockets of gooey deliciousness inside. You can also sprinkle some cheese on top during the last 10 minutes of baking for a crispy, cheesy crust. And for the bacon lovers out there – you absolutely have to try adding bacon. There are a couple of ways to achieve that incredible bacon cheese meatloaf flavor in your meatballs. You can cook and crumble some crispy bacon and fold it into the meat mixture along with the other ingredients. This infuses every bite with a smoky, savory punch. Or, for a truly impressive presentation, try wrapping a thin slice of bacon around each meatball before baking. It crisps up beautifully and adds another layer of texture and flavor that's simply irresistible. Trust me, once you try a bacon-wrapped meatloaf meatball, you might never go back! Beyond bacon and cheese, don't be afraid to experiment with your seasonings. A pinch of smoked paprika, a dash of onion powder, or even some Italian seasoning can completely transform the flavor profile. If you're looking to sneak in some extra veggies, finely grated carrots, zucchini, or bell peppers blend seamlessly into the meat mixture without altering the texture too much. When you're making your meatloaf meatballs, a little tip from my own experience: try not to overmix the meat. Gentle handling keeps the meatballs tender and juicy. The quick-cooking oats and eggs in this recipe do a fantastic job as binders, ensuring your meatballs hold their shape beautifully without being tough. Always aim for an internal temperature of 160°F (71°C) for perfect doneness. These little wonders are also amazing for meal prep. You can form them ahead of time and keep them in the fridge, ready to bake. Or, bake a big batch and freeze the cooked meatballs for super quick future meals. Just thaw and reheat gently in your favorite sauce! While Parmesan polenta is a dream pairing, these meatloaf meatballs are incredibly versatile with other sides too. Imagine them nestled on a bed of fluffy mashed potatoes, or even alongside some roasted asparagus and sweet potatoes for a healthier option. They're fantastic served over pasta with a simple marinara sauce, or even tucked into a warm sub roll with a slice of provolone for an epic sandwich. The possibilities are endless, making this meatball loaf recipe a true staple in your dinner rotation.
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