"Specifically, the retro dinner takes on a new, spunky life when formed and baked into bite-sized rounds. Think: meatloaf meatballs served on a tray to all your party guests. But what sets meatloaf appetizers apart from your typical Italian meatballs and marinara is their inclusion of ketchup - both in the meatloaf, as well as lathered and baked until caramelized on top - which adds a touch of sweetness and extra tenderness in every bite."
"A truly great appetizer checks all the flavor boxes in one powerful bite. So, go ahead and get creative with your meatloaf appetizer. Give a nod to the meaty dinner's classic accompaniments by serving each meatball topped with or on a small bed of mashed potatoes, garnished with chopped scallions. Pair your appetizer with fried mac and cheese bites for some Southern flair. Or serve meatloaf meatballs on little chunks of bread to soak up the meat's juices."
Form traditional meatloaf mixture of lean ground beef, breadcrumbs, eggs, ketchup, and spices into 1-inch rounds and bake until browned and fully cooked. Whisk a glaze of ketchup, brown sugar, vinegar, and garlic and spoon it over each ball so it caramelizes during baking, adding sweetness and tenderness. Use hands or a cookie scoop for even rounds and bake on a sheet pan until they reach an internal temperature of 160 degrees Fahrenheit. Serve the bites on small beds of mashed potatoes, with chopped scallions, alongside fried mac and cheese bites, or on chunks of bread to catch juices.
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