These grilled meatloaf burgers are a juicy twist on traditional meatloaf, featuring hidden veggies as an added bonus. Ready in just 30 minutes, you can serve them on a bun at your next barbecue or atop mashed potatoes for a family dinner. Either way, they’re a flavorful option for your next meal.
If burgers and meatloaf are two of your favorite foods, then you’re going to love these grilled meatloaf burgers.
Meatloaf is one of my husband’s favorite meals and I’ve made several versions of it, including this smoked meatloaf and these meatloaf muffins.
I’ve also made an endless amount of burgers (these paleo burgers being the ones I cook most often) and so it just made sense to combine the two.
What’s nice about these meatloaf burgers are the hidden veggies, which you absolutely can’t taste. It makes them great for any kiddos (or partners) who struggle to eat their vegetables.
But the flavor isn’t sacrificed at all! The burgers are still juicy and delicious, especially using a bit of ketchup as a glaze on top.
So read on for the easy, straight-forward instructions, including step by step photos for grilling up these meatloaf hamburgers.
Grab these ingredients
(Note: the full ingredients list, including measurements, is provided in the recipe card at the bottom of this post.)
- Ground beef: I used a 85/15 ground beef, which still has some fat in it to help keep the burger juicy.
- Spinach: I like to use loose frozen spinach instead of the block of frozen spinach as it defrosts faster. If you use the frozen block it may need a little longer to defrost.
- Onion: any onion will do. I used a yellow onion in this recipe.
- Almond flour: this, along with the egg, acts as a binder for everything. I like to use almond flour because it’s gluten free (which I need) and it’s not overly grainy or starchy like other flours.
- Tamari: using tamari instead of traditional soy sauce keeps this burger gluten free. If you’re not worried about that you can substitute regular soy sauce.
- Spices & herbs: garlic powder, Italian seasoning, and kosher salt (Diamond Crystal brand).
- Egg: this acts as a binder. A large egg is best, though an extra-large one will also work.
- Ketchup: I used Primal Kitchen’s unsweetened ketchup, but you can use any brand you like.
How to make meatloaf burgers on the grill
(Note: please see the recipe card at the end of this post for the complete written instructions.)
There are three main steps to this recipe – prepping the ingredients, preparing the patties, then grilling the burgers. Each step is broken down below.
Prepping the ingredients
Preparing meatloaf patties
Grilling the burgers
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What to serve with meatloaf burgers
These meatloaf burgers are really versatile and can be eaten like a regular burger on a bun or on top of mashed potatoes with a side of roasted veggies.
Some other side suggestions include:
- grilled potato wedges, either russet potato wedges or grilled sweet potato wedges;
- veggie dishes like these sauteed zucchini and mushrooms or some roasted carrots; and
- a crisp salad, either in the form of a green salad or something sweet like a large fruit salad.
You can also check out the following link for more ideas of side dishes for burgers.
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Juicy Grilled Meatloaf Burgers with Hidden Veggies
Equipment
- A food processor
- A microwave
- A microwave safe container with a lid (or a plate)
- A metal spatula
- A basting brush
Ingredients
- 2 tbsp almond flour
- ¼ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¾ teaspoon Italian seasoning
- 1 teaspoon tamari sauce
- 1 large egg
- 4 ounces frozen spinach
- ½ medium yellow onion 4.5 oz
- 1 pound ground beef
- ¼ c ketchup unsweetened
Instructions
- Take out a large bowl and use measuring spoons to measure out and place the first 6 ingredients (almond flour through the egg) in it. Use a fork or small whisk to mix everything together until well combined and there are little to no lumps. Set aside.
- Peel then roughly chop the onion using a cutting board and large sharp knife. Place the onion into a food processor and process until diced (or finely chop with a knife).
- Thaw the frozen spinach in a microwave, either according to package directions or by placing in a microwave safe container, covering with lid or plate, then microwaving in 30 second increments until defrosted. Once it’s no longer frozen, place it in several paper towels and squeeze the excess water out over the sink. You may need to do this several times to get the bulk of the water out.
- Remove the spinach from the paper towel & place it in the food processor in clumps, with the onion. Use the food processor to mix the two together until well combined. Remove the spinach and onion mixture and place it into several paper towels. Squeeze any excess moisture out again, then remove the spinach and onion from the paper towels and place it in the bowl with the egg mixture.
- Grab the cutting board and line it with either parchment or wax paper, or plastic wrap. Set it to the side of the bowl. Place the ground beef in the bowl and use your hands to mix everything together well.
- Separate the meat mixture into 4 equal portions. Grab one of the portions and use your hands to form it into a patty roughly a quarter inch thick. Place it onto the covered cutting board and do the same with the remaining 3 portions of meat mixture.
- Heat the grill to 350-375 degrees F and, once it’s come to temperature, place the patties on the grill. Cook for 5 minutes with the lid closed, then open the lid and use a metal spatula to flip the patties. Brush 1 tablespoon of ketchup onto each patty with a basting brush and cook for another 5 minutes. Check the internal temperature and cook for another 3 to 5 until the internal temperature of the patties reaches 160 degrees F. Remove from the grill and serve.
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