Dazzle your burger-loving friends and family with this juicy American food icon!
Typically, my family serves meatloaf in the winter as a warm and nourishing dinner. I have so many memories of my mom baking it in the oven and then serving it with a creamy red sauce. But in the summer, we lean more toward burgers decked out with all the fixings, from raw onion to pickles. What if we combine these delicious, beef-based mains and bring together the best of two iconic American meals? Honestly, I’m drooling just thinking about it!
Meatloaf burgers are easy, yet revolutionary. The key is to mix ground beef, eggs, oats, peppers, and onions, plus some classic meatloaf seasonings like garlic and mustard. All of this harmonizes to create a savory and slightly tangy meatloaf patty that you can easily stack in a bun with lettuce and tomato. The finished product is tender, juicy, and, restaurant-ready.
So, if you want to treat your loved ones to the best American cuisine has to offer, skip the diners and craft these beautiful burgers from scratch. Paired with either mashed potatoes or French fries, plus a refreshing salad, you have a unique meal that won’t disappoint.
Why oats instead of breadcrumbs?
Traditionally, meatloaf is made with breadcrumbs to help bind the meat and retain moisture. But as you can see, this recipe calls for quick-cooking oats, which offer a gluten-free way to get similar results. Oats are nice and starchy, which helps to bind the meat mixture, preventing it from falling apart once it’s been shaped into patties. Alternatively, you could use gluten-free breadcrumbs or crumbled rice cakes, keeping in mind that the exact texture will vary slightly each time. I’ve tried many different ways of binding meatloaf burgers, and in my opinion, it’s best to stick with oats for best results.
How do I store leftovers?
Make sure your leftover meatloaf burgers are at room temperature before storing them in an airtight container. Ideally, it’s best to keep the meat patties separate from the rest of the fixings so nothing gets soggy in the fridge. Refrigerate your patties for 2-3 days or freeze them for up to 1 month. Then, you can thaw them in the fridge overnight before reheating them in the oven at 350°F for 10 minutes.
Similar recipes to try
If you’re thinking, “Okay, these are great and all, but I’m looking for a traditional meatloaf without as many carbs,” then check out this Gluten-Free Meatloaf With Cheddar And BBQ Sauce. It tastes similar to barbecued burgers, but without the mess of eating with your hands. On the other hand, if you enjoy that style of eating, feast on Keto Burgers, featuring a lettuce wrap instead of a bun. For more Tex-Mex flavor, you could alternatively try Keto Taco Cheeseburgers, which are jazzed up with salsa and spices.
Meatloaf Burgers
Ingredients
- 1 1/2 pounds lean ground beef
- 8 ounces tomato sauce
- 1/2 cup quick-cooking oats
- 2 eggs beaten
- 1/2 cup chopped onion
- 1/4 cup chopped bell pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon dry mustard
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- Neutral oil for cooking
- Hamburger buns for serving
- Desired toppings for serving
Instructions
- In a large bowl, combine lean ground beef, tomato sauce, quick-cooking oats, beaten eggs, chopped onion, chopped bell pepper, garlic powder, dry mustard, salt, and black pepper. Use your hands to gently mix until all ingredients are evenly combined.
- Divide the mixture into 4 equal parts. Form each portion into a patty and press lightly in the center to create a small dimple so they cook evenly.
- Heat a nonstick skillet over medium heat and add a small amount of oil. Cook the patties for about 5-7 minutes on each side until nicely browned and the internal temperature reaches 160°F. Allow the patties to rest for 3 minutes before serving on buns with your desired toppings.
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