I didn’t set out to invent a mac n cheese meatloaf burger. I had some leftover meatloaf mix one night, didn’t want to wait an hour to make a loaf, so I rolled with patties instead. They were outstanding!
Since then, I’ve refined the mix specifically for burgers instead of my typical loaf mix, so don’t expect it to match my other meatloaf recipes to the letter. That lazy night pivot became one of my favorite ways to eat meatloaf, especially once the mac n cheese and a drizzle of BBQ sauce showed up at the party.
Why Turn Meatloaf Into A Burger?
Smoked meatloaf takes hours, between the chill time, the smoke, and the rest before you slice it. Some nights you want that flavor without committing half a day to it; shaping the same style of mixture into patties solves the time issue.
That’s also why this recipe leans harder on the mix-ins than the loaf versions do. There’s no long smoke or slow oven doing the work here, so bacon, my comfort food seasoning blend, and jalapeño pick up more of the flavor load instead.
Turkey meatloaf and Italian meatloaf solve their own moisture problems their own ways, this one solves for flavor and speed instead.
Got leftover mix from my smoked meatloaf? Use it exactly as-is, buttermilk-soaked bread and all, it works great shaped into patties.
Building the mix specifically for burgers, though, I changed a few things. Bread and buttermilk do two jobs in the loaf recipes. They keep things moist during a long cook, and hold everything together. This burger doesn’t need either.
That soaked bread is perfect for keeping a loaf moist during a long smoke, but these patties are done in minutes, and the bacon already brings enough fat to keep them juicy without calling in the reserves.
A loaf has to hold a clean shape through cooking and slicing. A burger just has to survive a flip and a bite; a much lower bar to clear. The egg’s already doing the structural work here, no bread needed as backup insurance.
What Seasoning Should You Use For A Meatloaf Burger?
I love my homemade blend of spices for these meatloaf burgers. A couple of store-bought packets do a great job too if you’re short on time or spices in your cupboard.
If you’re going ease and quickness, mix together a packet of McCormicks Meat Loaf Seasoning and a packet of Lipton’s Onion Soup mix. Four tablespoons of that mixed with two pounds of ground meat does a nice job. If you wanna go homegrown, I LOVE this version:
If using Morton’s or table salt instead of Diamond Crystal, use about half the amount shown, they’re not interchangeable by volume.
Pan-frying instead of grilling? No sweat, I do this often when there’s three feet of snow on the ground. Just try swapping the paprika for smoked paprika.
It won’t replicate real grill flavor, but quality smoked paprika (look for “Pimentón de la Vera” on the label) adds a real, smoky note that’s otherwise missing entirely when pan frying. The cheap stuff is weak on smoke, most of the time it’s not even noticeable.
What BBQ Sauce Works Best On A Meatloaf Patty?
This recipe uses BBQ sauce twice, and it’s doing a different job each time.
Mixed into the patty, it cooks down and mellows out some, adding a really deep, and savory backbone to the burger instead of announcing itself like a crossfitter walking into a party. Then, a little drizzle over the mac and cheese on top. Just a hint of that recognizable BBQ sauce flavor; bright, tangy and “oh yeah, I know what this is” sort of taste.
That contrast is the point. Same sauce, but it tastes like two different things depending on whether it’s been cooked or not.
I use my own homemade BBQ sauce for both, it’s worth the extra time if you haven’t tried it. Got a favorite off the shelf bottle already? Use that instead, this recipe doesn’t need a homemade sauce to work. Did I mention my homemade BBQ sauce is really damn good though?
Tap Images Below For More Unique Burgers
What Mac And Cheese Should You Top This Burger With?
I top mine with my own Smoked Mac N Cheese, and for me it’s not close. The smoke hits different, it adds a whole layer of flavor a stovetop version just can’t touch.
That said, smoke flavor isn’t for everyone. My own daughter isn’t a fan, (no idea how that happened) so don’t feel like you’re doing something wrong if you’d rather not make a scratch batch.
No smoker, or just not into the smoke? A store-bought tub or deli counter mac and cheese works great here too. Just skip the boxed powdered cheese stuff, that’s not doing this burger any favors.
My personal favorite, quick option though? Stouffer’s frozen mac n cheese straight from the freezer aisle. Nobody’s paying me to say that, but Stouffer’s, if you’re reading this, my number hasn’t changed.
Meatloaf Burger FAQs
Yes. Cast iron skillet, high heat, 3-4 minutes per side, pull at 155°F.
Use what you have on hand. I like a mix of red, yellow, and green. The bacon, seasoning, and BBQ sauce are doing the heavy lifting here, so pepper color is dealer’s choice.
Yes, shape and refrigerate up to 24 hours before cooking.
Yes, wrap tightly and freeze up to 3 months.
No. The jalapeño is seeded and deveined, which removes 50-70% of a pepper’s heat since that’s where almost all of it lives. Leave some seeds and veins in if you want more kick.
How To Make Meatloaf Burgers
Serves: 4 | Prep time: 30 min | Cook time: 10 min
½ lb bacon, diced
½ medium Vidalia onion, finely chopped
¼ cup bell pepper, diced (red, yellow, or green)
1 jalapeño, seeded and minced (optional)
1½ lbs 80/20 ground beef
½ lb ground pork
1 batch Comfort Food Seasoning Blend (see recipe card)
2 tbsp Worcestershire sauce
1 large egg
½ cup BBQ sauce
Step 1: Cook bacon in a cast iron skillet over medium-high heat, just until it starts to render fat.
Step 2: Then, add onion, bell pepper, and jalapeño. Cook until the peppers have softened and the onion is translucent, about two to three more minutes. Remove from heat and let cool.
Step 3: In a large bowl, add ground beef, ground pork, and the seasoning blend (homemade or the 50/50 packet mix).
Step 4: Add Worcestershire sauce, egg, the cooked bacon mixture, and BBQ sauce. Mix gently to combine, don’t overwork it.
Step 5: Form into four equal sized patties and refrigerate for thirty minutes.
Step 6: Preheat grill for direct heat.
Step 7: Grill patties three to four minutes per side, turning every couple of minutes, until internal temp reaches 155°F. Carryover will take them to 160°F.
Step 8: Place on buns, top with mac and cheese and a drizzle of BBQ sauce. Serve.
Ingredients
- ½ lb bacon diced
- ½ medium Vidalia onion finely diced
- ¼ cup bell pepper (red, yellow, and/or green) diced
- 1 jalapeño seeded and minced (optional)
- 1½ lbs ground beef 80/20
- ½ lb ground pork
- 1 batch comfort food seasoning
- 2 tbsp Worcestershire sauce
- 1 large egg
- ½ cup BBQ sauce
- 2 cup mac n cheese
- 4 burger buns
Comfort Food Seasoning Blend
- 1½ tbsp dried minced onions
- 2 tsp onion powder
- 1½ tsp kosher salt Diamond Crystal
- 1 tsp granulated garlic
- 1 tsp paprika
- 1 tsp fine ground black pepper
- ¼ tsp celery seed
- ½ tsp granulated sugar
- ½ tsp beef bouillon powder
Instructions
- Cook bacon in a skillet over medium-high just until fat starts to render.
- Add onion, bell pepper, and jalapeño to rendered fat and cook 2-3 more minutes. Remove from heat and cool.
- Add ground beef, ground pork, and seasoning blend in a large bowl.
- Add Worcestershire sauce, egg, cooked bacon, cooled vegetables, and BBQ sauce. Fold gently to combine.
- Form mix into 4 equal sized patties. Refrigerate 30 minutes.
- Preheat grill for direct heat.
- Grill patties 3-4 minutes per side until internal temp reaches 155°F.
- Serve on buns topped with mac and cheese and a drizzle of BBQ sauce.