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.
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.
A low five but still a 5 for both of us. We do love our meatloaf.
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.
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.
📖Classic Comfort Food Recipes
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🖼️Step-by-Step Photo Instructions
Preheat oven to 350° 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.
Baked Meatloaf Burgers
- 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
- Preheat oven to 350° 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 an internal temperature of 165°. Right at 25 minutes for me.
My Private Notes
- 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.
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Editor's Note: Originally Published August 9, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.