These meatloaf meatballs have all the comfort of classic meatloaf, but in a fun, bite-sized version that’s perfect for toddlers and busy weeknights. Made with ground beef or turkey, breadcrumbs or almond flour, and a touch of ketchup, they’re flavorful, moist, and great for freezing or meal prepping! Optional to throw grated carrot or zucchini in there for a veggie boost.
Meatloaf has always been a nostalgic comfort food for me—it brings me right back to my childhood dinner table. It was one of those meals my family rotated often, and I always remember the smell of it baking in the oven and that familiar ketchup glaze on top. Now as a mom, I wanted to recreate that same cozy, comforting vibe but in a more toddler-friendly, bite-sized way (that’s easy for busy parents). These meatloaf meatballs capture all the flavor and feel of the original, but with simple ingredients and easy prep that fits into our busy days.
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Ingredients
- ground beef or turkey – a lean, protein-packed base
- almond flour or breadcrumbs – helps bind the meatballs
- egg (can omit if desired) – holds everything together
- grated carrot or zucchini (optional) – optional veggie boost for added nutrients
- diced onion – classic flavor without overpowering little taste buds
- ketchup or tomato paste – adds that traditional meatloaf taste
- Worcestershire sauce – adds a savory depth of flavor
- garlic powder, salt, and pepper – rounds out the flavor
See recipe card for quantities.
Instructions
- Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease a mini muffin tin or baking sheet. In a large bowl, combine ground meat, breadcrumbs or almond flour, egg (if using), grated veggies (optional), onion, ketchup, Worcestershire, and seasonings. Mix until just combined—don’t overmix.
- Step 2: Roll into 1–1½ inch balls and place on baking sheet or in mini muffin tins.
- Step 3: Bake for 18–20 minutes, or until cooked through and lightly browned.
- Step 4: (Optional) Brush or drizzle the tops with a little ketchup for that classic meatloaf feel. I paired with sautéed carrots (with butter, dash of maple syrup, and salt) and air-fried potato wedges!
Hint: Use a cookie scoop to quickly portion out evenly sized meatballs (can roll with hands to “perfect” the shape)—this helps them cook evenly and saves time (especially with little ones running around!).
Substitutions
These are naturally gluten-free if using almond flour, feel free to make other substitutions as needed.
- ground beef or turkey → use chicken, bison, or plant-based ground meat
- almond flour or breadcrumbs → sub with oat flour or crushed crackers or crushed pretzels
- ketchup → swap for BBQ sauce or tomato paste
- egg → swap for flax egg or can omit (meatballs just won’t stick together as well)
Variations
Meatloaf is one of those foods that can totally be a “kitchen sink” type of situation!
- mini muffin style – bake in mini muffin tins for easy toddler portions
- cheesy version – add ¼ cup shredded cheese to the mix
- veggie boost – mix in finely chopped spinach, bell pepper, or grated zucchini for extra nutrients
My mom would throw the most random veggies, beans, or whatever she felt like into hers, but it always turned out good (or maybe it was always the ketchup I was tasting).
Equipment
You’ll need a mixing bowl, measuring utensils, and baking sheet or muffin tin to make these.
Storage
Fridge: Store in an airtight container for up to 4 days
Freezer: Freeze cooked meatballs for up to 3 months
Reheat: Microwave for 30–60 seconds or warm in toaster oven until heated through
Tiff’s Tip
Serve with mashed sweet potatoes, roasted veggies, or in a mini slider bun for a fun dinner! Freeze extras and reheat in the microwave or toaster oven for a quick protein add-on.
FAQ
Yes! Use a flax egg (1 tablespoon ground flax + 2.5 tablespoon water) or 2 tablespoon mashed sweet potato as a binder.
Yes! Tomato paste is a less sweet option but still adds richness and that familiar “meatloaf” taste.
Related
Looking for other recipes like this? Try these:
Other Lunch Ideas
Here are some other ideas you can prep for weekday lunches:
Recipe
Easy Meatloaf Meatballs
Equipment
- cookie scooper
Ingredients
- 1 lb ground beef or turkey
- ½ cup breadcrumbs almond or oat flour for gluten-free
- 1 egg can omit or replace with flax egg
- ½ cup finely grated carrot or zucchini optional veggie boost
- ¼ cup finely diced onion
- 2 tablespoon ketchup or tomato paste
- 1 teaspoon Worcestershire sauce optional, adds flavor
- ½ teaspoon garlic powder
- ½ teaspoon salt can lower or omit
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease a mini muffin tin.
- In a large bowl, combine ground meat, almond flour or breadcrumbs, egg, veggies, onion, ketchup, Worcestershire sauce, and seasonings. Mix until just combined—don’t overmix.
- Roll into 1–1½ inch balls and place on baking sheet or in muffin tins.
- Brush each with a little ketchup for a classic meatloaf finish.
- Bake for 18–20 minutes, or until cooked through and lightly browned.
- Let rest a few minutes before serving.
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