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These Meatloaf Burgers are juicy, flavorful, and finished with a sticky sweet-savory glaze for an easy family dinner everyone will love.
Know Before You Scroll
What You’ll Need
Breadcrumbs, milk or water, onion, ground beef, eggs, ketchup, Bell’s Seasoning, parsley, burger buns, and a quick ketchup-brown sugar-soy glaze.
Flavor Profile
Juicy, smoky burgers with classic meatloaf flavor and a sticky sweet-and-savory glaze.
Difficulty Level
Easy. A few simple prep steps give you tender, flavorful burgers with very little fuss.
Equipment Needed
A grill, a small skillet, mixing bowls, a spatula, a pastry brush, and an instant-read thermometer.
Top Tip
Mix the meat gently and cook to 160°F for the juiciest burgers.
Time-Saving Tips
Shape the patties and prepare the glaze up to 24 hours in advance.
Ingredient Swaps
Swap Bell’s Seasoning for poultry seasoning, and use panko or regular breadcrumbs interchangeably.
Why I Love This Recipe
These Meatloaf Burgers bring all the comfort-food flavor of classic meatloaf in a fun, grill-friendly form. They’re juicy, savory, lightly smoky, and finished with a sticky glaze that makes them feel just a little extra special without making dinner harder.
Ingredient Notes
Beef
Best Choice
Use 80–85% lean ground beef for burgers that stay juicy and flavorful without falling apart on the grill.
Substitutions
Ground chuck works well, or use 93% lean ground turkey for a lighter option.
Binders & Seasonings
Best Choice
Plain breadcrumbs soaked in milk create a tender burger, while fresh parsley and Bell’s Seasoning give these burgers their classic homemade meatloaf flavor.
Substitutions
Panko, crushed saltine crackers, or quick oats can replace the breadcrumbs. Water can be used instead of milk, and poultry seasoning is the closest substitute for Bell’s Seasoning.
Where to Find
Bell’s seasoning mix that can be found in the spice isle of your grocery store or it can you can buy it on Amazon.com.
Onion
Best Choice
Yellow onion becomes sweet and mellow when sautéed, adding classic meatloaf flavor without any crunch.
Substitutions
White onion or shallots both work well if that’s what you have on hand.
The Glaze
Best Choice
Ketchup, light brown sugar, and low-sodium soy sauce create the signature sticky glaze, while soft brioche or potato buns are sturdy enough to hold these juicy burgers.
Substitutions
Dark brown sugar adds a richer flavor, tamari can replace the soy sauce, and any sturdy burger bun works well.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Soak the breadcrumbs
Combine the breadcrumbs with the milk or water and let them soak while you prep the rest of the ingredients. This keeps the burgers tender and juicy.
2
Cook the Onions
Sauté the onions in olive oil or butter until soft and translucent. Let them cool for a few minutes before adding them to the meat mixture. Soft onions blend seamlessly into the burgers and add wonderful sweetness.
3
Mix the Burger Mixture
Whisk together the baking soda and water, then drizzle it over the beef. Add the soaked breadcrumbs, cooled onions, eggs, ketchup, Bell’s Seasoning, parsley, salt, and pepper. Gently mix everything together with your hands until just combined. The mixture should hold together without feeling compacted.
4
Shape and Grill
Divide the mixture into evenly sized patties about ¾ inch thick. Press a shallow indentation into the center of each one to help them cook evenly. During the final few minutes of grilling, brush the glaze generously over both sides, allowing it to caramelize into a shiny, sticky coating.
5
Build
Toast the buns if desired, let the burgers rest for five minutes, then add your favorite toppings.
6
Serve
Serve and enjoy every last bite.
Perfect Pairings
Recipe
Meatloaf Burgers
Ingredients
For the Meatloaf Burgers
- 1 cup breadcrumbs (plain or panko)
- ¼ cup milk (or water plus more if needed)
- 2 tablespoons olive oil or butter (or butter)
- 1 large onion (finely chopped)
- ½ teaspoon baking soda
- 1 tablespoon water (for the baking soda slurry)
- 2 lbs ground beef (80-85% lean)
- 2 large eggs
- 3 tablespoons ketchup
- 1 teaspoon fine sea salt
- 2 teaspoons Bell’s Seasoning (optional, but highly recommended for classic flavor)
- 2 tablespoons fresh parsley (chopped)
- freshly grated black pepper (to taste)
- burger buns (for serving)
- your favorite burger toppings (lettuce, tomato, pickles, cheese, etc.)
For the Glaze
- ¼ cup ketchup
- 1 tablespoon light brown sugar (packed)
- 1 tablespoon low-sodium soy sauce
Instructions
- Preheat your grill to medium-high heat (about 400-450°F). Lightly grease the grill grates. In a small bowl, combine the breadcrumbs and ¼ cup milk or water. Stir until the breadcrumbs are fully moistened, then set aside to soak while you prepare the other ingredients.
- Heat the olive oil or butter in a small skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Remove from heat and let cool slightly.
- In another very small bowl, whisk together the ½ teaspoon baking soda and 1 tablespoon of water until the baking soda is dissolved.
- In a large mixing bowl, add the ground beef. Pour the baking soda slurry evenly over the beef. Add the moistened breadcrumbs, eggs, cooled sautéed onions, ketchup, Bell’s Seasoning if using, parsley, salt, and black pepper. Using your hands, gently mix until all ingredients are just combined. Do not overmix.
- Divide the meat mixture into 6 or 8 equal portions. Gently shape each portion into a ¾-inch thick patty. Make a slight indentation in the center of each patty with your thumb to help them cook evenly and prevent puffing on the grill.
- Place the patties on the preheated grill grates. Grill for 4-5 minutes per side, or until they reach your desired doneness. For food safety, cook to 160°F internal temperature.
- While the burgers are grilling, whisk together the ketchup, brown sugar, and soy sauce in a small bowl until smooth.
- During the last 2-3 minutes of grilling, brush the glaze generously over both sides of the burgers. Close the grill lid for a minute or two to allow the glaze to caramelize slightly. If desired, lightly toast your burger buns on the grill during the last minute.
- Remove the glazed burgers from the grill and let them rest for 5 minutes before serving on toasted buns with your favorite toppings.
Tips
Erren’s Top Tips
- Mix gently. Overworking the meat is the quickest way to end up with dense, tough burgers. Stop mixing as soon as everything is evenly combined.
- Don’t skip the panade. Soaking the breadcrumbs in milk creates a tender, juicy burger that stays moist on the grill.
- Cool the onions first. Adding hot onions directly to the meat can start cooking the eggs and warm the beef, making the mixture harder to handle.
- Make the thumbprint. Pressing a shallow indentation into the center of each patty helps them cook evenly and prevents them from puffing into meatballs.
- Oil the grill grates, not the burgers. Lightly oiling clean, hot grill grates helps prevent sticking without causing flare-ups.
- Wait to glaze. Brush on the glaze during the last 2 to 3 minutes of cooking. Adding it too early can cause the sugars to burn before the burgers are cooked through.
- Use a thermometer. Since these are made with ground beef, cook them to an internal temperature of 160°F (71°C) for the best combination of safety and juiciness.
- Let them rest. A five-minute rest helps the juices redistribute so they stay in the burger instead of running onto the plate.
Variations & Add-Ins
Add Cheese – Top the burgers with cheddar, provolone, Swiss, pepper Jack, or smoked Gouda during the last minute of grilling. Make Them Smokier – Mix a teaspoon of smoked paprika into the meat mixture or add a splash of Worcestershire sauce for deeper flavor. Add Bacon – Mix a few slices of finely chopped cooked bacon into the meat or pile crispy bacon on top before serving. Oven Option – No grill? Bake the patties on a parchment-lined baking sheet at 425°F (220°C) for about 15 to 18 minutes, brushing with the glaze during the last 5 minutes.Storage & Freezing
Store leftover burgers in an airtight container in the refrigerator for up to 4 days. Warm gently in a covered skillet over medium-low heat or microwave in 30-second intervals until heated through. Add a little extra glaze before serving to freshen them up. Freezing Cooked Burgers – Freeze cooled burgers (without buns) in a freezer-safe container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating. Freezing Uncooked Patties – Shape the patties and place parchment paper between each one before freezing. Freeze for up to 3 months. Thaw overnight before grilling.
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FAQs
Can I make Meatloaf Burgers ahead of time?
Yes. You can shape the patties up to 1 day ahead and refrigerate them, and the glaze can be made in advance too.
Why add baking soda to burger meat?
A small amount of baking soda helps the meat hold onto moisture so the burgers stay juicier as they cook.
Can I cook these without a grill?
Yes. You can cook them in a lightly oiled skillet over medium heat, then glaze them near the end of cooking.
Can I use ground turkey instead of beef?
Yes. Ground turkey works well, but be careful not to overcook it so the burgers stay tender.
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