Here is a collection of 10 quick and easy recipes for meatballs and veggie burgers. Vegetable meatballs are a healthy and light second course prepared with simple ingredients, which can be legumes, or potatoes and vegetables. Vegetable meatballs are best cooked in the oven but some recipes require cooking in a pan.
They represent a light and tasty alternative to the classic meatballs, much more digestible and certainly nutritious. Plus they are also good trick to make your children eat legumes or vegetables, in a more imaginative and certainly tastier way.
In fact, you can serve the burgers or vegetable meatballs with some sauce made by you or with the classic ketchup or mayonnaise sauce.
Let's see immediately what the 10 recipes for meatballs and vegetable burgers.
1 – Baked eggplant meatballs
2- Vegetable burger with spinach and potatoes
3- Baked chickpea meatballs
4 – Light baked zucchini meatballs
5 – Baked lentil balls
6 – Chickpea burger vegetarian recipe
7 – Cauliflower and potato balls
8 – Baked Vegetable Meatballs Recipe
9 – Microwave broccoli and potato balls
10 – Baked cannellini bean cutlets
Alternatively, have you ever tried the omelette without eggs? Find out how it is made!
Omelette with chickpea flour without eggs
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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
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, 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 Time10mins
Cook Time25mins
Total Time35mins
Author: Dan Mikesell AKA DrDan
Course : Main Course
Cuisine : American
Keyword : Meatloaf
Servings/Adjust Amount: 6
6
Ingredients
2poundslower fat burger
1cupbread crumbs
1/2cupmilk
1/2cupketchup
1tablespoonseasoning salt
1/2teaspoonpepper
2eggs
1onion – 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.
Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.
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 337Calories 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.
Even better? These burgers are SO completely versatile. Don’t want to use the same beans that I did? Use whatever ones you want. Black beans, lentils, etc. Favor a certain veggie over another? Use that one! Prefer your burgers topped with this or that? Go for it! Bun? No bun?
No matter which way you mix and match, slice and dice, top them, or heat them up, these burgers are as quick and easy to make as any burger can be. As far as the spices go, I went with 1 Tbsp. dried chopped chives and 1 Tbsp. paprika. But, like I said, you should feel free to use whatever spices you like.
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