This easy meatloaf burger recipe has all the comfort of classic meatloaf in tender, juicy patties. Serve them as hamburgers or skip the bun for a simple dinner.
Oven-bake for easy, consistent results or cook on the stovetop for a browned crust. Either way, dinner is ready in about 30 minutes.
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Featured Comment by Theresa:
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"I made these about four nights ago and am already doing it again tonight. I love them and everyone else likes them too. Thank you!"
✅ TL;DR — Recipe Summary
- What: Tender, juicy meatloaf burgers cooked in the oven or on the stovetop.
- Why: Easy 30-minute comfort food for a hamburger or simple dinner.
- How: Mix, shape into patties, then oven-bake or skillet-fry to 160°F.
Jump to the Recipe Card or continue reading for details and options.
🐄 Ingredients
- Ground meat – Lean ground beef, turkey, or chicken.
- Breadcrumbs – Panko or regular breadcrumbs.
- Milk – Combines with the breadcrumbs to keep the patties tender.
- Eggs – Bind the mixture together.
- Onion – Finely diced so the patties hold together.
- Ketchup – Mixed into the meat and optional as a topping.
- Seasoning salt – Lawry’s or your favorite blend.
- Black pepper – To taste.
👨🍳 Quick Overview: Meatloaf Burgers
1. Mix the ingredients: Combine the ground meat with the remaining ingredients until well mixed.
2. Form the patties: Shape into ⅓-pound portions, press a small dimple in the center of each, and top with ketchup if oven-baking.
✅ Pro Tip: Dimpling the centers helps prevent puffing and promotes even cooking.
3. Cook: Oven-bake at 375°F for 20–25 minutes, or skillet-fry over medium heat for about 5 minutes per side. Cook until the internal temperature reaches 160°F.
✅ Pro Tip: The safe final internal temperature is 160°F for beef or pork and 165°F for poultry, per USDA guidelines.
4. Serve: Use the patties for hamburgers or plate as mini meatloaf dinners with your favorite sides.
For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
🤔 Tips and Variations
- Use lean ground meat: Ground beef, turkey, or chicken all work. The milk and breadcrumbs help keep the patties moist.
- Dice the onion finely: Large pieces can make the patties fall apart.
- Change the topping: Use ketchup, BBQ sauce, or add a little brown sugar or Worcestershire sauce to the ketchup.
- Add Parmesan: Mix in a few tablespoons of finely grated Parmesan for extra flavor.
- Choose your cooking method: I prefer oven-baking for easy, even cooking. Skillet-frying gives better browning.
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🔥 How to Cook Meatloaf Burgers on the Stove
For a browned crust, cook the meatloaf burgers in a skillet over medium heat. They usually take about 10–15 minutes, depending on thickness.
Heat about 1 tablespoon of oil in a large skillet over medium heat.
Add the patties and cook for about 5 minutes, until browned.
Flip and continue cooking until the internal temperature reaches 160°F for beef or pork and 165°F for poultry.
↕️ How to Adjust the Recipe for Two or a Family
The full recipe makes six ⅓-pound patties. Adjust the servings in the recipe card to make more or fewer.
- If scaling gives you part of an egg, round up to the next whole egg.
- Cooking time and final temperature do not change with batch size.
✅ Pro Tip: Make two for dinner and store cooked extras for later.
❄️ How to Store Leftover Meatloaf Burgers
Store cooked patties in an airtight container for up to 4 days in the refrigerator or 3 months in the freezer.
Reheat in the microwave, oven, or skillet.
👍 Other meatloaf and burger recipes
Don't miss these other meatloaf and burger recipes, like Burgers on the Grill, Juicy Lucy Burgers, and Ground Chicken Burgers.
Salisbury Steak with Onion Gravy
This old-fashioned Salisbury steak recipe with onion gravy is a classic homemade comfort food. It's easy to make from scratch in 40 minutes.
❓ FAQs
Eggs are the main binder—use one egg per pound of meat. Too much liquid, large onion pieces, or loosely formed patties can also make them fall apart. Mix well enough that the patties hold their shape.
A hamburger is primarily ground beef shaped into a patty. Meatloaf burgers add breadcrumbs, egg, milk, onion, and seasonings—like classic meatloaf shaped into burger patties.
Shape and refrigerate the raw patties for up to 24 hours before cooking. Because they contain raw eggs, I recommend cooking the patties before freezing.
Yes. Preheat, clean, and oil the grill well. Grill the patties for about 5 minutes per side, handling them gently since meatloaf burgers are more delicate than hamburgers. Cook to 160°F for beef or pork and 165°F for poultry.
📖The Recipe Card
Meatloaf Burgers (Oven or Stovetop Recipe)
Ingredients
- 2 pounds lean ground meat - beef, turkey, or chicken
- 1 cup Panko bread crumbs
- ½ cup milk
- ½ cup ketchup - plus some for topping
- 1 tablespoon seasoning salt
- ½ teaspoon pepper
- 2 eggs
- 1 onion - medium or ½ large diced
Step-by-Step Instructions
- For Oven: Preheat the oven to 350° convection or 375° conventional.
- Dice 1 medium or ½ large onion.
- In a large bowl, mix 2 pounds of lean ground meat, 1 cup bread crumbs, ½ cup milk, ½ cup ketchup, 1 tablespoon seasoning salt, ½ teaspoon pepper, two eggs, and the diced onion.
- Divide the mixture into 6 portions, about ⅓ pound each, and form them into six 4-inch patties. Dimple the center of the burgers about ¼ inch to prevent puffing during cooking.
- .Cook in the oven or on the stovetop:Oven: Place patties on a large rimmed baking tray and top with ketchup. Use a nonstick tray or line with parchment paper.Stovetop: Heat about 1 tablespoon of oil in a large skillet over medium heat. Add the patties and cook for about 5 minutes until browned. Flip and continue cooking until done.
- Check the temperature: Cook to an internal temperature of 160°F for beef or pork and 165°F for poultry. Oven-baking takes about 20–25 minutes; stovetop cooking usually takes about 10–15 minutes.
Recipe Notes
Pro Tips
Easy to scale up or down—adjust the ingredient amounts as needed. Use lean ground beef, turkey, or chicken. The milk and breadcrumbs help keep the patties moist. The patties are about ⅓ pound each but can be made smaller. Store cooked leftovers refrigerated for up to 4 days or frozen for up to 3 months.Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally Published August 9, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Judy Uhl says
Hi Dr. Dan, could I freeze these hamburger patties raw? Flash freeze first then put in a freezer bag? Thanks, Judy
Dan Mikesell AKA DrDan says
Hi Judy,
I'm going with you can make it ahead of time, but according to the FDA, uncooked dishes with a raw egg may only be refrigerated for up to 24 hours before cooking or frozen for 3 months. This is their casserole rule, but I think it applies here. I would freeze the patties in a tray, and once frozen, move them to a freezer bag separated with waxed or parchment paper.
Hope that helps. Have a good week.
Dan
Heather Wylder says
Wondering if I can use A1 instead of ketchup. Looks yummy but the ketchup makes me cringe.
Dan Mikesell AKA DrDan says
Hi Heather,
Welcome to the blog.
Sure, but I wouldn't use an equal volume. You would probably only want a teaspoon or so of A1 in the meat, so make the volume up by increasing the milk or adding some tomato sauce. Use anything you like for the topping, maybe just some brown sugar with melted butter.
I hope that helps.
Dan
OldCook says
Just made these tonight and already had one. Really good! I got 7 burgers out of 2 lbs (1/3 lb burgers each). Nice and juicy and tasty. When I make a regular meatloaf I use pretty much the same recipe except I add chopped green olives. Don't know why that's good but it is. lol. Will add the chopped olives next time maybe, but first time out I always follow a recipe exactly since recipes are basically little science experiments and changing one thing can ruin it. When I add the chopped olives, I will leave out as much ketchup due to moisture content. Thanks Dr. Dan.
Dan Mikesell AKA DrDan says
Welcome to the blog.
I think of recipes like organic chemistry lab but with no explosions. There is a long story there but we will skip it.
Your olives should be fine.
Thanks for the note and rating.
Dan
Dianne says
I love chopped green olives in my meatloaf too! That makes two of us at least ;)
Wendy Geoghan says
A new favorite!
My husband was skeptical while I was making these, but after one bite he was sold!
I don’t think I’ll make meatloaf the old way ever again.
I cut the recipe in half and got four patties. I used 85% ground beef.
I added some brown sugar and some Worcestershire sauce to the topping.
Baked in the oven on cookie sheet with parchment paper.
They were very good.
Thanks for the recipe.
Dan Mikesell AKA DrDan says
Hi Wendy,
Welcome to the blog and thanks for the note. I do love this recipe since I love meatloaf and always over eat if I have big servings.
Dan
Carla says
It's a keeper. Dope. (slang for excellent, just in case you don't know) :)
Ca says
Hello, thank you for the excellent recipe. I halved the recipe and still had 4 good sized burgers. Baked in oven. They take half the time of a meatloaf. The flavor is just fine. Adding onion soup mix really would change the recipe and not be yours plus add a lot more salt (that we I don’t need). The only thing I did differently was to add some small diced sharp cheddar cheese. Delicious dinner with baked potatoes, home grown green beans, and Farmers Market sautéed apples. Thanks, again.