Recipe courtesy of Buttermilk Kitchen
Recipe courtesy of Buttermilk Kitchen
Meatloaf Burger
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- Level: Intermediate
- Total: 1 hr 45 min
- Active: 40 min
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 1751
- Total Fat
- 132 g
- Saturated Fat
- 29 g
- Carbohydrates
- 93 g
- Dietary Fiber
- 7 g
- Sugar
- 50 g
- Protein
- 51 g
- Cholesterol
- 247 mg
- Sodium
- 2500 mg
- Level: Intermediate
- Total: 1 hr 45 min
- Active: 40 min
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 1751
- Total Fat
- 132 g
- Saturated Fat
- 29 g
- Carbohydrates
- 93 g
- Dietary Fiber
- 7 g
- Sugar
- 50 g
- Protein
- 51 g
- Cholesterol
- 247 mg
- Sodium
- 2500 mg
Ingredients
Meatloaf Burger:
Caramelized Onions:
Special Sauce:
To Serve:
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Directions
- For the meatloaf burger: Whisk the yolks, Worcestershire, salt, black pepper, brown sugar, cayenne, garlic powder, onion powder, thyme and 1 1/2 tablespoons ketchup together in a bowl, making sure to mix well. Add the beef, bacon, breadcrumbs and parsley and mix until all the ingredients have been incorporated. Transfer the mixture to a loaf pan. Reserve for a few minutes.
- Preheat the oven to 325 degrees F.
- Flip the container with the meatloaf mixture into a sheet pan covered with parchment paper. Spread the remaining 1/4 cup ketchup evenly on top. Bake until the internal temperature is 160 degrees F and the meatloaf is cooked through, 1 hour to 1 hour 15 minutes.
- For the caramelized onions: Pour the oil and onions in a pot. Cook until the onions begin to brown in color. Add the salt. Reduce the heat to medium-low and continue cooking, stirring occasionally, to let the onions brown, 15 to 20 minutes. At this point, you have caramelized onions. Add the champagne vinegar and cook until the onions are light brown, soft and sweet, an additional 10 to 20 minutes. Place on a lined sheet tray and allow to cool.
- For the special sauce: Whisk together the ketchup, mayonnaise, honey, onion, pickles, white vinegar, dill, salt and liquid smoke in a large mixing bowl until fully incorporated. Add salt to taste.
- To serve: Warm the split rolls, sliced meatloaf and caramelized onions on a griddle. Spread the tops and bottoms of the rolls with the special sauce. Add the meatloaf to the roll bottoms, then top with the caramelized onions and close with the tops.
