Great as burgers or for individual servings, these tasty, moist meatloaf burgers are great comfort food. Just follow these easy step by step photo instructions.
Editor's Note: Originally Published August 9, 2015. Updated with expanded discussion and updated photos.
One of my wife's favorite meals is a leftover meatloaf sandwich. In fact, it is the reason we make very large meatloaves... it is for the leftovers. So I thought I would "cut out the middle man" and just go directly to the sandwich phase.
I did my usual reading of multiple recipes, but as usual, I liked mine best. Many recipes had ten plus ingredients and were just plain old complicating matters. So I copied and simplified some method but not ingredients.
My Rating:
A low five but still a 5 for both of us. We do love our meatloaf.
Pro Tips: Recipe Notes for Baked Meatloaf Burgers
What burger to use?
A lower fat burger is preferred for this recipe. Less fat drainage for the burgers to set in.
You could also use ground turkey or chicken if that is the way you make your meatloaf.
A lower fat burger will still be moist due to the milk and breadcrumbs.
The Ingredients
I modeled this recipe on my Old Fashion Meatloaf recipe, which we love. You can substitute in your favorite meatloaf recipe if you want, but mine is very simple and tastes great.
I use good quality ketchup for the topping. Some people will add some brown sugar and other things, but I don't think it is needed.
Storage of Meatloaf Burgers
Good refrigerated for 3-4 days and frozen for 3-4 months.
Other Classic Comfort Foods You May Like
Paula Deen Inspired Basic Meatloaf
Classic Tuna Noodle Casserole with Parmesan Topping
Sorry, I forgot the ketchup for the picture. And should have two eggs.
Preheat oven to 350 degrees convection or 375 conventional.
Mix 2 pounds lower fat burger, 1 cup bread crumbs, ½ cup milk, ½ cup ketchup, one tablespoon seasoning salt, ½ teaspoon pepper, two eggs, and one medium or ½ large diced onion.
Divide into six portions and form into 4-inch burgers. Place on a large rimmed tray. Non-stick tray preferred but if you don't have that cover the tray with a sheet of parchment paper.
Cover with a nice coat of ketchup.
Bake until an internal temperature of 165. Right at 25 minutes for me.
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Baked Meatloaf Burgers
Ingredients
- 2 pounds lower fat burger
- 1 cup bread crumbs
- ½ cup milk
- ½ cup ketchup
- 1 tablespoon seasoning salt
- ½ teaspoon pepper
- 2 eggs
- 1 onion - medium or ½ large diced
Instructions
- Preheat oven to 350 degrees convection or 375 conventional.
- Mix 2 pounds lower fat burger, one cup bread crumbs, ½ cup milk, ½ cup ketchup, one tablespoon seasoning salt, ½ teaspoon pepper, two eggs and one medium or ½ large diced onion.
- Divide into six portions and form into 4-inch burgers. Place on a large rimmed tray. Non-stick tray preferred but if you don't have that cover the tray with a sheet of parchment paper.
- Cover with a nice coat of ketchup.
- Bake until internal temperature of 165. Right at 25 minutes for me.
Recipe Notes
Pro Tips
- An easy recipe to cut in half.
- A lower fat burger is preferred for this recipe. Less fat drainage for the burgers to set in. Ground turkey or chicken will be good here, also.
- These are about ⅓ pound each. You could make them smaller if you want.
- Good quality ketchup is required for this to be good.
- This would serve very nicely as an individual serving of meatloaf.
- Good refrigerated for 3-4 days and frozen for 3-4 months.
TO ADJUST THE RECIPE SIZE:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition
Originally Published August 9, 2015
Supervising
Rob
Hi I'm not a good cook by any means but had a dream a few days ago about hamburgers and today thought about meatloaf hamburgers. Searched the web and found your recipe which looked simple and delicious. Well, 8 of them are now baking in the oven and the kitchen smells like grandmas. I am pacing back and forth, my mouth watering. There is NO WAY that these are going to taste bad! Thanks for the great recipe. I am a new fan. PS.. Having green beans and mashed potatoes with some brown gravy with them. How could I go wrong with that combo?!!
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!
Jenny
Hi,
Back again...Loved this recipe.
I am curious what is the ketchup that you like? You mentioned to use a good ketchup.
My tweaks on my first time making the recipe. I used 2 lbs. all ground turkey, it made a lot. My patties were big so I cooked an extra 5 mins, then I turned the broiler on and browned the tops. The ketchup is really good this way and crisped up the turkey a little. Still very moist, looking forward to eating leftovers tonight!
Dan Mikesell AKA DrDan
Hi Jenny,
First, the ketchup. I like Hunt's or Heinz. I buy the original versions for the full original taste.
About ovens and browning. Each oven cooks and browns a bit differently. I have two. One preheats much faster so I tend to use it but the other browns much nicer. So if I'm doing blog pictures, I use the second one. Never be afraid to use a touch of broiler is needed. It is much better than overcooking and drying out something.
The 1/3 pound burgers are in that ok for single-serving meal but still an ok burger. If you know you are serving one way or the other, feel free to adjust the size. Just watch the internal temperature.
Dan
Jenny
Loved it! I have a pic can't figure out how to attach it☹️ Anyway
si nice not having to wait for meatloaf to cook.
Made 6 turkey meatloaf burgers, have 3 1/2 for tomorrow! (my husband went back for 1/2 a burger more. I made a Santa Fe salad, no bread. So good! Thanks
Dan Mikesell AKA DrDan
Hi Jenny,
Glad it worked well for you.
There is no provision in the software to upload photos in comments. I can do it in a reply if I jump through a lot of hoops each time. I have done it a couple of times with information I thought was very important to answer the question.
Thanks for the note and rating.
Dan
Anne
Thanks for a great recipe. I used half 80% beef/half turkey and the fat level was perfect. Everyone loved it! I may never go back to traditional meatloaf!
DrDan
Hi Anne,
Welcome to the blog.
I love recipes that I can remember the whole thing like this one.
I like the turkey idea, maybe next time for me. We finished the leftovers yesterday so a few weeks.
Dan
Nancy
Made these on vacation for family, everyone loved them. Going to make them again this week at home!
DrDan
Hi Nancy,
Welcome to the blog.
I do love this recipe. It makes the burger something special and not much work.
Thanks for the note.
Dan
jake Matz
We just made them and everyone agrees they are divine THANK YOU !!!
I don't know if I ever want to make regular burgers again LOL
DrDan
Hi Jake and welcome to the blog.
I haven't done a meatloaf or these all summer but fall is almost here and I can see them now.
Thanks for the note and glad it worked well for you.
Dan
Leslie
Made these again with your chicken wings and blue cheese dip 5 star favorite party food recipes. Thank you
Jane
WHat percentage fat worked best for you?
DrDan
Usually ground chuck which is 19% fat around here. You want "ground beef" not hamburger which can have random other fat added. And 15-20 % works great. Since the milk and bread add moisture, you could use a lower fat product.
Dan
Ursa
I used to use this recipe until I discovered that using oatmeal instead of bread crumbs makes it healthier and just as delicious (probably better)
Julie19
Great recipe idea! Wondered if Ground Turkey and egg whites would get the same delicious results because sodium content is an issue in our house??
DrDan
I have done it that way and the results are close to the same but I admit to being a bit more of a beef person.
DrDan
Mark
I make meatloaf all the time. I'll be trying this one.
Leslie
Made these tonight without the egg, used Sriracha ketchup (that's all I had), added some finely chopped celery and carrot, & topped with some grated white cheddar a few minutes before done. Best burger/meatloaf recipe ever, they melted in my mouth, deserves a 10 star rating!
DrDan
My bad... It has been a bad couple of days.
There is one egg in my recipe. And I have fixed the post. Now if it is that good without the egg just leave it out.
But thanks for the review, modifications and rating.
Dan
Leslie
I love that you show pictures of your ingredients, however showed an egg but did not list it in recipe, do you use an egg?
TeeVee
Fantastic idea and recipe!! The mention of "meatloaf" in my home begins a chorus of groans but this "meatloaf burger" recipe had my family singing for seconds! I love to make meatloaf and personally enjoy it because it's tasty, easy to prepare and rather foolproof -- doesn't dry out like chicken or pork often do, and is cheaper than steak! I planned to grill the same old-same old burgers for dinner but it started to rain and I didn't feel like grilling under an umbrella. Found this recipe and was glad I did! I followed the instructions as printed, except used ground sirloin and whole milk. Yum! Thanks again DrDan!
DrDan
Thanks for the note and rating.
I just had some leftovers tonight. Reheated in the oven, uncovered for 20 minutes at 350 convection. Just as good as the first day. They are so moist and I thought they would tolerate the oven and I was right. I always prefer oven reheating things vs. microwave.
DrDan