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These meatloaf burger patties are your answer when you just want a quick meal after a busy day or something fun to toss on the grill for a weekend hangout. All the cozy flavors of old-school meatloaf, only easier to throw together.
I've been making these little burgers since my kids were young. I first threw them together out of sheer desperation one evening and now, they're the go-to dinner when I need something fast but still tasty.
Tasty Ingredients
- 453g ground beef: Go for about 15% fat to keep 'em juicy.
- 65ml milk: Softens up the mix and makes the patties nice and tender.
- 3 tablespoons ketchup: Gives just the right hit of sweetness and tang.
- 2 teaspoons Worcestershire sauce: Adds that deep, savory punch everyone's looking for.
- 125ml breadcrumbs: Keeps everything together and stops the patties from drying out.
- 1 teaspoon onion powder: All the flavor, none of the onion bits.
- 2 tablespoons mustard: Brings just enough zip to make the beef sing.
- 1 teaspoon salt: Brings everything to life.
Simple Step-by-Step Directions
- Cooking the patties:
- Get your skillet nice and hot over medium-high. Slip the patties into the pan one by one, but don't pack them in. Let them brown up untouched for 3 minutes. Flip them over once the bottoms look golden, then give them another 3 minutes for that perfect medium doneness.
- Shaping the burgers:
- Split the mix into equal balls, then squish them gently into patties about 1cm thick. Press your thumb down in the center of each patty so they cook even and don't puff up.
- Making the mix:
- Toss the ground beef in a big bowl. Add milk, Worcestershire, ketchup, onion powder, breadcrumbs, salt, and mustard. Use your hands and give a gentle mix until everything just comes together. Don’t squish too much or you’ll end up with tough burgers.
My crew goes wild for the Worcestershire sauce in these. That one little ingredient totally levels things up and adds that punch everyone tries to figure out but can't quite name.
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Storage and Make-Ahead Tips
Just toss extra burgers in a container and keep them chilled for three days. Pop them into a covered pan with a splash of water on low to warm them later. You can freeze uncooked or cooked ones for up to three months. Lay raw ones on parchment if freezing so you can grab only as many as you need.
Yummy Ways to Change It Up
Give these your own twist by mixing shredded cheese inside, tossing in herbs like parsley or thyme, or spicing things up with smoked paprika. Want to lighten things up? Use ground turkey instead of beef and help it out with a spoonful of olive oil. There are so many ways you can riff on these.
Serving and Sides
Slap these burgers onto soft buns and load up with lettuce, tomato, and pickles, or leave off the bread and serve with mashed potatoes and roasted veggies for a full meal. Drizzle with mushroom gravy or pepper sauce if you're feeling fancy.
Frequently Asked Questions
- → How do I make meatballs soft?
Add some milk and breadcrumbs to keep the meatballs tender and moist.
- → Can I swap beef for another meat?
Sure! You can use turkey, chicken, or ground pork based on your preferences.
- → What sauces go best with this dish?
These pair well with tomato sauce, barbecue, or even spicy mayo.
- → How do I know if the meatballs are cooked?
Check that the inside is no longer pink and the juices run clear.
- → Can I prep these meatballs ahead of time?
Definitely! You can prepare and refrigerate them before cooking.