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’s Basic Meatloaf
Cheesy American Goulash
Classic Tuna Noodle Casserole with Parmesan Topping
Preheat oven to 350 degrees convection or 375 conventional.
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, two eggs, 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 an internal temperature of 165. Right at 25 minutes for me.
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Baked Meatloaf Burgers
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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings/Adjust Amount: 6
6
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
- 2 eggs
- 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, two eggs 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
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 1/3 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.
Nutrition Facts
Baked Meatloaf Burgers
Amount Per Serving
Calories 337 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g20%
Cholesterol 149mg50%
Sodium 506mg21%
Potassium 700mg20%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 7g8%
Protein 38g76%
Vitamin A 223IU4%
Vitamin C 2mg2%
Calcium 87mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Have a question or something not clear? Ask in the comments.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
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.
Originally Published August 9, 2015