Great tasting ultra-moist meatloaf burgers baked in your oven. Have a classic meatloaf sandwich today.
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.
Rating:
A low five but still a 5 for both of us. We do love our meatloaf.
Supervising
Notes:
A lower fat burger is preferred for this recipe. Less fat drainage for the burgers to set in.
I initially wanted a grilled version but decided unless I made them ultra-dry, they would be almost impossible to keep together. While I used my Simple Old Fashion Meatloaf, if you have a favorite meatloaf recipe, substitute it into this method.
Preheat oven to 350 degrees convection or 375 conventional. Sorry, I forgot the ketchup for the picture.
Mix 2 pounds lower fat burger, 1 cup bread crumbs, 1/2 cup milk, 1/2 cup ketchup, one tablespoon seasoning salt, 1/2 teaspoon pepper, one egg and one medium or 1/2 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.
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Baked Meatloaf Burgers
Ingredients
- 2 pounds lower fat burger
- 1 cup bread crumbs
- 1/2 cup milk
- 1/2 cup ketchup
- 1 tablespoon seasoning salt
- 1/2 teaspoon pepper
- 1 egg
- 1 onion - medium or 1/2 large diced
Instructions
- Preheat oven to 350 degrees convection or 375 conventional.
- Mix 2 pounds lower fat burger, one cup bread crumbs, 1/2 cup milk, 1/2 cup ketchup, one tablespoon seasoning salt, 1/2 teaspoon pepper, one egg and one medium or 1/2 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
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
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