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.
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🔥 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.
Lacey says
This was good but for my family and I, we like flavor!!! I 100% recommend french onion soup mix for any kind of burger or meatloaf!!! It just adds so much great flavor to the meat! My kids absolutely love my meatloaf and burgers. FYI..my kids are the most picky eaters ever!! I just wanted to tell you how I make my meatloaf burgers' and meatloaf & burgers.
Rob says
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 says
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!
Katy says
Have these baking in the oven right now with a few tweaks. I do a mix of ground beef and pork and two enveloped of onion soup mix for seaoning. We also like a green pepper chopped up in ours.
Jenny says
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 says
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 says
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 says
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 says
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 says
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 says
Made these on vacation for family, everyone loved them. Going to make them again this week at home!
DrDan says
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 says
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 says
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 says
Made these again with your chicken wings and blue cheese dip 5 star favorite party food recipes. Thank you
Jane says
WHat percentage fat worked best for you?
DrDan says
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 says
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 says
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 says
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 says
I make meatloaf all the time. I'll be trying this one.
Leslie says
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 says
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 says
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 says
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 says
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