Meatloaf Burgers aka Don’t Let Your “Meat Loaf” Burgers

Meatloaf Burgers, or as Mike likes to call them, “Don’t Let Your Meat Loaf Burgers” have almost become the only acceptable burger around our place. I’m going to be perfectly honest, we go through so many phases that this definitely will not always be the case. Actually, lately the trend has been Mike’s ridiculous French burgers… but, I digress. Although not an original concept, meatloaf burgers were something that we had never actually considered until maybe a year or so ago.

The family absolutely loves my meatloaf. My meatloaf is a recipe I’ve worked on since I was a newlywed, it’s been tweaked a number of times over the years. Somehow, through trial and error, I finally arrived at a meatloaf recipe that is requested around here for dinner quite often. The only trouble is making it during the warmer months when we try not to run the oven to avoid heating up the house. Meatloaf burgers solves that dilemma nicely.

Meatloaf burgers

Don’t Let Your MeatLoaf Burgers

And, a friendly reminder, we are not photographers, but my hamburger connoisseur husband assures me that this photo says it all. Yes, he added fresh jalapeños and he mashed down his bun because it’s a weird thing he does.

This recipe will give you about 9 6oz patties. We like having the extra for lunch the next day. But, the recipe can easily be split in half for a smaller group. During the winter this makes a great meatloaf that slices cleanly and leaves a little extra for sandwiches the next day as well. My husband has even been known to have a slice with a couple of eggs on the side for breakfast.

We have served these on regular burger buns and brioche buns. Believe it or not, we’ve even used english muffins. We are always on the lookout for creative burger buns from ciabatta rolls to bagels. If you have any suggestions or burger bun recipes, please leave a comment!

On a sidenote – today is also our anniversary and marks the day of our first recipe posted to – Happy Anniversary, Mike!!! xoxo!

Don't Let Your "Meat Loaf" Burgers


  • 2lbs lean ground beef (we prefer organic ground beef from Costco)
  • 2 eggs (one egg per pound, if you decide to split the recipe)
  • 1 small - medium onion (white, yellow, sweet, or brown - your choice)
  • 1 5oz package of croutons (your choice, we prefer garlic cheese)
  • 1/4 cup ketchup (or a bit more)
  • 3-4 tablespoons of mustard
  • Garlic Salt to taste
  • Seasoning salt to taste
  • Pepper to taste (but, I usually go fairly heavy with this)


  1. In a large mixing bowl throw in your ground beef. If you have a food processor run the croutons through it until you get a sand-like consistency. Add them to the large mixing bowl with the ground beef. Don't bother rinsing the processor, it's all going to the same bowl. Peel the onion, quarter it and run it through the food processor as well. I really can't impress upon you the importance of absolutely reducing the onion to a pulp. If you don't have a processor, try the blender. Add the onion, eggs, ketchup, mustard, and seasoning to the bowl. Mix it with your hands. Really get in there and make sure everything is thoroughly combined. You want it to all look very consistent when you are finished, no streaks of croutons, chunks of onion, etc.
  2. If you have a burger press, whip that bad boy out. If not, and you are very particular (like my husband) grab your food scale out and measure out 6 oz balls. Form the meat into patties and grill.
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