Mouthwatering Meatloaf Burgers
If a classic hamburger and a traditional meatloaf had a baby, this would be the delicious result! My Meatloaf Burgers are what I whip up when I’m craving that comforting, homestyle flavor but don’t have the patience for a long bake. You get all the goodness of a hearty meatloaf, but it’s shaped into patties and pan-fried in just a few minutes per side.
A Quick Look At The Recipe
- Recipe Name: Meatloaf Burgers
- Ready In: 20 minutes
- Serves: 4
- Main Ingredients: ground beef, tomato sauce, quick oats or cracker crumbs, eggs, chopped onion, chopped bell pepper, garlic powder, salt
- Why You'll Love It: Meatloaf Burgers are made with ground beef, tomato sauce, bread crumbs, and seasonings, formed into juicy burger patties, and cooked up in a skillet. They're moist, flavorful, and ready in less time than baking a whole loaf in the oven!
Easy Pan-Fried Meatloaf Burgers
I love me a classic meatloaf recipe just as much as the next gal, but when it’s barbecue season, I want almost everything wrapped in a bun.
So when the family was craving meatloaf, a little lightbulb went off in my head: why not make meatloaf burgers? Y’all, these are so tender and juicy on the inside with that perfect little crust on the outside, giving you that rich, savory flavor in every single bite!
These burgers are just as versatile as a whole loaf of classic meatloaf. You can serve them on hamburger buns with your favorite toppings, turn them into meatloaf sandwiches the next day, or brush them with a little BBQ sauce for a BBQ meatloaf burger that’ll give smash burgers a run for their money!
Reader Rating
“My husband and kids loved them. My husband added mashed potatoes to his meatloaf burger and devoured!” – Kristin
Recipe Ingredients
- Ground beef (lean meat or ground chuck)
- Tomato sauce (or ketchup)
- Quick oats (or bread crumbs)
- Eggs
- Chopped onion
- Chopped bell pepper
- Garlic powder
- Salt
- Black pepper
Before You Get Started
- Choose your buns wisely: Any sturdy sandwich bun works, but I love a soft hamburger bun that soaks up a little of that tomato flavor.
- Keep the patties moist: The tomato sauce and eggs help keep them juicy. Lean meat works, but don’t go too lean. 80/20 ground beef gives the best balance of flavor and tenderness.
- Make-ahead option: You can prep this meatloaf mixture the night before and refrigerate until ready to bake. Just make sure to cover it tightly with plastic wrap.
How to Make Meatloaf Burgers
1. Preheat the Skillet
Start by placing a large skillet over medium heat, then get ready to assemble your meatloaf burgers.
2. Mix It Up
In a large mixing bowl, combine ground beef, tomato sauce, breadcrumbs (or oats), eggs, onion, bell pepper, and seasonings. Use your hands for the best mix.
3. Shape the Patties
Next, form the mixture into 4 meatloaf patties, each shaped like a doughnut with a hole in the middle for even cooking.
4. Cook
Now place your burger patties on the preheated skillet and cook for about 5–7 minutes per side, until browned.
Add 1 cup of water, cover, and reduce to medium heat. Continue cooking for about 5 minutes, or until an instant-read thermometer reaches 160°F.
5. Serve
Place your patties on buns with ketchup, creamy coleslaw, or your favorite toppings.
Now dig in!
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave, air fryer, or skillet.
You can also freeze uncooked or cooked patties for up to 4 months. Thaw overnight in the fridge before cooking as instructed or reheat as mentioned above.
Meatloaf Burgers FAQs
A meatloaf burger is seasoned like a traditional meatloaf, often including breadcrumbs, onion, and specific sauces like ketchup or Worcestershire sauce mixed into the meat. A regular burger, like my Southern grilled cheeseburger, is typically just seasoned with salt and pepper.
I like to make a meatloaf sandwich with my creamy and tangy coleslaw or my favorite burger toppings, like pickles, fresh tomato slices, and lettuce. You can also serve your meatloaf patties as a main dish with some mashed potatoes, parmesan oven fries, and fresh green beans!
You bet! Just place the patties on a greased baking sheet and bake at 350°F for about 25 minutes, or until cooked through.
Oh yes! Grill them over medium heat for about 5-7 minutes per side, or until they’re cooked through. I recommend using a grill mat or being extra careful when flipping so they don’t fall apart.
Tried it? Loved it? Rate it! Let me and other readers know what you thought of this recipe by leaving a star rating and a quick comment.
Ingredients
- 1 ½ pounds ground beef can use lean or ground chuck
- 1 can tomato sauce 8 ounces, can substitute 3/4 cup ketchup
- ½ cup quick oats or cracker crumbs
- 2 eggs
- ½ cup onion chopped
- ⅓ cup bell pepper chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Place a large skillet over medium heat while you prepare the meatloaf burgers.
- Combine all ingredients in a large bowl and mix with hands until well mixed. Form into 4 doughnut-shaped patties.1 ½ pounds ground beef, 1 can tomato sauce, ½ cup quick oats, 2 eggs, ½ cup onion, ⅓ cup bell pepper, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon black pepper
- Place them in the heated skillet and brown on both sides (about 5-7 minutes per side). Add 1 cup of water to the skillet and continue cooking until juices run clear (about 5 minutes or so).
- Serve on your favorite buns, preferably topped with ketchup and slaw. Enjoy!
Notes
- Choose your buns wisely: Any sturdy sandwich bun works, but I love a soft hamburger bun that soaks up a little of that tomato flavor.
- Keep the patties moist: The tomato sauce and eggs help keep them juicy. Lean meat works, but don’t go too lean. 80/20 ground beef gives the best balance of flavor and tenderness.
- Make-ahead option: You can prep this meatloaf mixture the night before and refrigerate until ready to bake. Just make sure to cover it tightly with plastic wrap.
Just went shopping to make this tonight..looks and sounds awesome with slaw and fries too !!
Substituted bulky rolls with onion bulky rolls.
I hope you enjoy it Mark!!! Can’t wait to hear!
Christy, I just got this today as I’ve not opened email. My daughter has been in on spring break and so momma an Mykala have run around to every thrift store, flea market and Goodwill we could find. I can’t wait to try this. I am so happy Sweetie has returned and has a new family member to play with. Zoey is such a lucky big sister now she has 2 to snuggle with and boss around. Not to mention how lucky Pick is that you came looking for Sweetie and found her!
I don’t see the “Yum” button and I certainly don’t want to lose this recipe.
We have an oat allergy in our family. Could I substitute bread crumbs of some sort?
I love a hunk of juicy, flavorful meatloaf! Thank you for the tip about making doughnut shapes for more even burger cooking – I will definitely try that! When I make a meatloaf, I make it in a tube pan – cooks faster and with more “edges” – which I like. (Kind of the opposite of brownies, which I would like best with no edge at all 😉
One little question: when you add the water and continue cooking, do you put a lid on the skillet? I’m guessing yes, but would like to be sure – thank you!
Good Morning Quinn!! I do not cover, you certainly could, but it isn’t necessary 🙂
Thanks! One less pot cover to wash 😉
Great recipe, I added a little chopped jalopena for some heat, fried them for a few minutes, then carefully put them on my Webber. Slapped a little BBQ sauce on them and your tasty slaw. Absolutely great; best hamburger/ meat loaf sandwich we’ve ever made. Fortunately, we only had three people for supper, so I’m making a cold meat loaf sandwich for lunch tomorrow, which I expect is going to be even better. We shall rise……
🙂 SO glad you liked them Bill!!!
Here’s a little hint for those who don’t like the thought of mushing the hands around in the meatloaf mixing bowl. I use gloves, I go the the Dollar Tree and buy the disposable gloves, like the ones Doctors use. I think you get 10 pair in a pack for a dollar and then I mix away and form my meatloaf( I make little mini meatloafs) and then peel em off and toss in the trash and I don’t have to take my rings off or try and get all the gunk from under my nails. I keep a few of those little bags of gloves around for all sorts of messy little jobs in the kitchen and out!
Great idea Crystal!!!