Forget the loaf pan—this meatloaf burger recipe gives you all the comfort of classic meatloaf in a faster, easier, individual serving size. Serve as meatloaf sandwiches or mini meatloaf patties for dinner for one or two, or scale up for a crowd—or the freezer.
Bake in the oven for juicy, consistent results, or cook on the stovetop for that pan-fried browning you can’t resist. Just ground meat and pantry ingredients—simple, economical, and ready in about 30 minutes.
Jump To (scroll for more)
- ✅ TL;DR / Quick-Answer Box
- 🐄 Ingredients
- 👨🍳 Quick Overview: Baked Meatloaf Burgers
- 🤔 Tips and Variations
- 🔥 Stovetop (Pan-Fried) Meatloaf Burgers
- 🍴 How to Serve Meatloaf Burger Patties
- ↕️ How to Adjust the Recipe for Two or a Family
- ❄️ How to Store Leftover Meatloaf Burgers
- 👍 Other meatloaf and burger recipes
- ❓ FAQs
- 📖The Recipe Card
Featured Comment by Theresa:
⭐⭐⭐⭐⭐
"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 / Quick-Answer Box
What it is: Juicy oven-baked or stovetop meatloaf burgers—mini meatloaf patties you can serve on a bun or as a classic plated dinner.
Why you’ll love it: Quick, 30-minute comfort food made with simple pantry ingredients. Bake for consistent results or pan-fry for a crisp, browned surface.
How to make it: Mix ground meat, breadcrumbs, egg, milk, onion, and ketchup. Shape into patties and bake or pan-fry until they reach 160°F (165°F for poultry).
Jump to the Recipe Card or continue reading for details and options.
🐄 Ingredients
- Ground meat – Lean ground beef for classic flavor, or substitute turkey or chicken for lighter patties.
- Breadcrumbs – Panko for a lighter texture or regular crumbs for a softer texture.
- Milk – Adds moisture and helps form the panade (the milk + breadcrumb mix that keeps patties tender).
- Eggs – Bind the mixture so the patties hold together.
- Onion – Finely diced so it blends in without causing the patties to crumble.
- Ketchup – Mixed in for flavor and used as an optional topping for baked versions.
- Seasoning salt – Like Lawry’s or your favorite blend for balanced flavor.
- Black pepper – For a touch of heat and classic meatloaf flavor.
👨🍳 Quick Overview: Baked Meatloaf Burgers
1. Mix the ingredients: Combine ground meat, Panko breadcrumbs, milk, ketchup, seasoning salt, black pepper, eggs, and finely diced onion.
2. Form the patties: Shape into ⅓-pound portions and press a small dimple in the center of each. Place on a rimmed baking tray and top with ketchup.
✅ Pro Tip: Dimpling the centers helps prevent puffing and promotes even cooking.
3. Bake: Cook at 350°F convection (375°F regular) until the internal temperature reaches 160°F — about 20 to 25 minutes.
✅ 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 meatloaf sandwiches 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 beef, turkey, or chicken: A simple panade (milk + breadcrumbs) keeps the patties moist without extra fat. Less fat also means less greasy drainage, which can affect texture.
- Dice the onion small: Large chunks can cause the patties to fall apart or cook unevenly.
- Top with ketchup—or make it your own: The ketchup adds classic meatloaf flavor and helps keep the patties juicy in the oven. For a twist, mix it with a little brown sugar or Worcestershire sauce, or swap in BBQ sauce.
- Add Parmesan for extra flavor: Mix in a few tablespoons of finely grated Parmesan cheese for a richer, savory flavor.
- Cook as you wish: I prefer baking—no flipping, and the topping bakes right into the patties. But stovetop pan-frying gives great browning, and the grill adds smokiness if that’s your thing.
Save this recipe!
Enter your email address and we'll send the link straight to your inbox!
🔥 Stovetop (Pan-Fried) Meatloaf Burgers
If you’d rather use the stovetop instead of the oven, this quick skillet method gives great browning and juicy results in just 10 minutes.
✅ Pro Tip: Always preheat the skillet before adding the patties — it helps them sear evenly and prevents sticking.
- Use a large non-stick or cast-iron skillet.
- Heat about 1 tablespoon of oil over medium heat until hot.
- Add the patties and cook for 5 minutes, until the bottom is nicely browned.
- Flip and continue cooking for another 5 minutes, or until the internal temperature reaches 160°F for beef or 165°F for poultry.
✅ Pro Tip: Cover the pan while cooking to reduce splatter and help the patties cook more evenly.
🍴 How to Serve Meatloaf Burger Patties
Meatloaf Sandwiches:
Serve the patties on hamburger buns with cheese, lettuce, tomato, pickles, or your favorite burger toppings. Add a side like Crispy Oven-Baked French Fries or Microwave Corn on the Cob for an easy dinner.
Mini Meatloaf Dinners:
Skip the bun and plate them with mashed potatoes and a vegetable such as Green Beans with Almonds, Roasted Asparagus, or Parmesan Roasted Cauliflower.
These patties work equally well baked or pan-fried — juicy inside, lightly browned outside, and ready for however you like to serve classic meatloaf.
↕️ How to Adjust the Recipe for Two or a Family
This recipe is easy to scale. The full version makes six ⅓-pound patties, but you can adjust it up or down using the recipe card.
- Use the ingredient list to adjust servings—the instructions do not change automatically.
- If the adjusted recipe calls for part of an egg, round up. For example, 1½ eggs becomes 2 whole eggs.
- Cooking time and final temperature stay the same, no matter the batch size.
✅ Pro Tip: Individual patties are easy to portion—make two for tonight and freeze the rest for later.
❄️ How to Store Leftover Meatloaf Burgers
Store cooked patties in an airtight container for up to 4 days in the refrigerator or up to 3 months in the freezer.
Reheat in the microwave, oven, air fryer, or skillet—whatever works best for you.
👍 Other meatloaf and burger recipes
Don't miss these other meatloaf and burger recipes, like Small Meatloaf for Two, Paula Deen Inspired Basic Meatloaf, 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 act as the binder—use one egg per pound of meat. Other issues, like too much liquid, not mixing enough, or loosely packed patties, can also cause problems. While traditional meatloaf shouldn’t be overmixed, here a little extra mixing helps the patties hold their shape.
Hamburgers are plain ground beef—seasoned and shaped into patties without binders or fillers.
Meatloaf burgers use a mix of ground meat, breadcrumbs, egg, and seasoning—just like classic meatloaf—but shaped into patties. So, a “meatloaf hamburger,” but not a hamburger.
Yes. Shape the patties and refrigerate for up to 24 hours before cooking. To freeze, place raw patties on a parchment-lined baking sheet until solid, then store in a freezer-safe container or bag for up to 3 months.
Both methods work well. Baking gives even cooking with no flipping and keeps the topping intact, while pan-frying gives deeper browning and a crustier surface. Choose whichever fits your mood or cookware.
Yes, you can grill them, but handle them gently — meatloaf-style patties are more delicate than regular hamburgers.
1️⃣ Preheat the grill to high, then clean and oil the grates well.
👉Optional: Use a grill mat or grill-safe pan to help prevent sticking and breakage.
2️⃣ Grill the patties for about 5 minutes per side.
3️⃣ Cook until the internal temperature reaches 160°F for beef or 165°F for poultry.
📖The Recipe Card
Meatloaf Burgers (Oven-Baked or Stovetop Mini Meatloaf Patties)
Ingredients
- 2 pounds lower fat 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
- Preheat the oven to 350° convection or 375° conventional.
- Dice 1 medium or ½ large onion.
- In a large bowl, mix 2 pounds of lower-fat ground beef, 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 4-inch burgers. Dimple the center of the burgers about ¼ inch to prevent puffing during cooking.
- Place patties on a large rimmed baking tray. Use a non-stick tray or line with parchment paper.
- Top each patty with ketchup.
- Bake until an internal temperature of 160°F— about 20 to 25 minutes.
Recipe Notes
Pro Tips
- Easy to scale up or down—adjust the ingredient list, not the instructions.
- Use lean ground beef, turkey, or chicken. The panade (milk + breadcrumbs) keeps it moist without excess fat.
- These patties are about ⅓ pound each, but you can make them smaller.
- Good-quality ketchup matters for flavor.
- Doubles as a mini meatloaf dinner or a meatloaf sandwich.
- Stovetop and grill instructions are in the post, along with other options.
- Good refrigerated for 4 days and frozen for 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.