Tasty Meatloaf Hamburger Patties

Growing up, my mom always made meatloaf as one big loaf in a pan. That’s just how everyone did it back then. The only problem? By the time the middle was done, the outside was usually pretty dry.

That’s when I stumbled onto the idea of making individual meatloaf patties instead. Not only do they cook faster, but they stay juicy throughout – no more dried-out edges! Plus, they’re perfect for those nights when you want the comfort of meatloaf but don’t have an hour to wait around.

What Kind of Ground Beef Should I Use?

For these meatloaf-style burgers, you’ll want to strike a balance between lean and fatty ground beef. An 80/20 mix (that’s 80% lean meat to 20% fat) is ideal – it has enough fat to keep your patties juicy but not so much that they’ll shrink too much or cause flare-ups on the grill. While you could use extra-lean ground beef (90/10 or leaner), your burgers might end up a bit dry. If you’re buying from the meat counter, ask your butcher to grind the meat fresh if possible. Just make sure your ground beef is well-chilled until you’re ready to form the patties, as this helps them hold together better during cooking.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Lean minced beef: You can use ground turkey or chicken for a lighter option, or try a mix of beef and pork for extra flavor. Just keep in mind that turkey and chicken might make slightly drier patties, so you may want to add an extra tablespoon of ketchup to the mix.
• Saltine crackers: Out of saltines? No worries! Plain breadcrumbs, crushed Ritz crackers, or quick oats work great too. Use the same amount as you would saltines.
• Egg: If you need an egg substitute, try 3 tablespoons of mayonnaise or 1/4 cup of plain Greek yogurt – they’ll help bind the meat just as well.
• Ketchup: BBQ sauce makes a tasty swap for ketchup, or try a mix of tomato sauce and a teaspoon of honey. For the topping, you can also use marinara sauce mixed with the brown sugar.
• Brown sugar: Regular white sugar or honey can replace brown sugar in the topping. If using honey, start with 2 tablespoons since it’s sweeter than brown sugar.
• Dried oregano: Feel free to swap in Italian seasoning, dried basil, or your favorite dried herbs. Fresh herbs work too – just double the amount.

Watch Out for These Mistakes While Cooking

The biggest mistake when making meatloaf hamburger patties is overworking the meat mixture, which can lead to dense, tough burgers – instead, mix the ingredients just until combined and handle the meat gently when forming patties. A common error is making the patties too thick or forgetting to create a small dimple in the center, which helps them cook evenly and prevents the dreaded “burger dome” that happens when the meat contracts during cooking. To avoid dry, flavorless results, don’t press down on the patties while they’re cooking, as this squeezes out all those tasty juices that keep your burgers moist. For the best texture and flavor, let the meat mixture rest in the fridge for at least 30 minutes before forming patties, and always let the cooked patties rest for 5 minutes before serving to allow the juices to redistribute throughout the meat.

What to Serve With Meatloaf Patties?

These meatloaf patties are begging to be paired with some classic comfort food sides! Creamy mashed potatoes are my go-to choice – they’re perfect for soaking up all that sweet and savory ketchup glaze. I also love serving these with some simple roasted vegetables like carrots and green beans, which add nice color to the plate and keep things balanced. For a more casual weeknight dinner, try them with crispy french fries or a simple macaroni salad, just like you’d serve with regular burgers. If you want to keep things lighter, a fresh green salad or coleslaw works great too.

Storage Instructions

Keep Fresh: These meatloaf patties will stay good in an airtight container in the fridge for up to 3 days. I like to place a piece of parchment paper between each patty to prevent them from sticking together – it makes grabbing one for lunch super easy!

Freeze: Want to meal prep? These patties are perfect for freezing! Place them raw or cooked between layers of parchment paper in a freezer bag and they’ll keep for up to 3 months. If freezing raw patties, thaw them completely in the fridge before cooking.

Reheat: To warm up your cooked patties, pop them in the microwave for about 1-2 minutes, or heat them in a skillet over medium heat until they’re warm through. If you’re reheating from frozen, add a few extra minutes to the heating time. A quick tip: add a splash of water to the microwave plate and cover the patties to keep them moist!

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 50-60 g
• Fat: 40-50 g
• Carbohydrates: 70-80 g

Ingredients

• 1 pound lean minced beef
• 1/2 cup diced onion (approximately half a small onion)
• 1 large egg
• 1/2 cup crushed saltine crackers (around 12 crackers)
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/3 cup tomato ketchup
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/3 cup tomato ketchup
• 3 tablespoons light brown sugar

Step 1: Prepare the Meatloaf Patties

In a large bowl, combine all of your meatloaf ingredients.

Using your hands, thoroughly mix the ingredients together until well combined.

Once mixed, shape the mixture into 4-5 individual patties of equal size.

Step 2: Make the Topping

In a small bowl, prepare the topping by combining 1/3 cup of ketchup with brown sugar.

Stir the mixture until it becomes smooth and well combined.

Set aside for use after the patties are flipped in the skillet.

Step 3: Cook the Meatloaf Patties

Heat a large cast iron skillet over medium heat, adding a little oil to prevent sticking.

Once the oil is hot, carefully place each meatloaf patty into the skillet.

Cook the patties for about 5-7 minutes, allowing them to brown nicely on the bottom.

Step 4: Add Topping and Cook to Finish

After the patties are well-browned on the bottom, gently flip them over to cook the other side.

Immediately top each patty with some of the brown sugar ketchup topping while they cook for another 5 minutes.

Check to ensure that the patties are no longer pink in the center.

Step 5: Let Rest and Serve

Once the patties are cooked through, remove them from the skillet and let them rest for 5 minutes.

This resting period allows the juices to redistribute within the patties, keeping them flavorful and moist.

Serve the meatloaf patties with mashed potatoes and green beans, or place them on hamburger buns for a delicious meatloaf sandwich.