Meatloaf Burgers

A close-up of a mouthwatering Meatloaf Burger with a shiny bun, juicy beef patty, barbecue sauce, and sliced pickles, served on a white plate with another burger in the background.

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These Meatloaf Burgers combine classic meatloaf flavor with the smoky char of the grill. Finished with a sticky sweet-and-savory glaze, they're juicy, easy to make, and perfect for weeknight dinners or backyard cookouts.

Course Dinner, Main Course

Cuisine American

Keyword Homemade Meatloaf, Meatloaf Burgers, meatloaf sandwhich

Prep Time 20

Cook Time 20

Total Time 40

Servings burgers

Calories 330

Author Erren Hart

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

US Customary - Metric

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.

Notes

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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