Making meatloaf is relatively simple. Making meatloaf burgers only involves one more step and a different cooking technique.
- 1 lb Beef, ground chuck 80/20
- 1 lb Sausage, bulk
- 1 med Onion
- 2 Eggs
- 2 tbsp Garlic, minced
- 2 tbsp Worcestershire sauce ("wawrsh-ter-sheer")
- 1 tbsp Salt
- 1 tbsp Pepper
- 1 sleeve Crackers, saltine
- 1-1/2 cup Bread crumbs
- If using saltine crackers, dump them into a gallon resealable bag but leave it open. (I use these because the plastic is thicker.) Using a rolling pin or similar implement, crush the crackers to a fine consistency. Leave them in the bag till needed.
- Add the ground beef and sausage to a bowl and, using your hands, make sure they're blended well.
- Add the rest of the ingredients to the meat mixture and, using your hands once again, make sure they're blended well.
IF MAKING BURGERS
- Form the meat into six patties.
- Heat a griddle to 350°F or heat a skillet on a stove to medium-high heat (about 7/10). Cook the burgers about 3 minutes on one side, flip them, then do the same again, cooking each side twice, for a total of 12 minutes.
- Remove the burgers and let them rest a couple of minutes before serving.
IF MAKING MEATLOAF
- Form the meat mixture into a loaf about 3.5 inches in diameter. Either place the loaf into a loaf pan or place it in the center of a foil-lined baking sheet.
- Roast the meatloaf in an oven set to 350°F for one hour and fifteen minutes (75 minutes). A meat thermometer inserted into the center of the cooked meatloaf should read at least 155°F.
- Remove the meatloaf from the oven and let it rest a couple of minutes before slicing and serving.
- If making meatloaf burgers, once the patties are formed they can be frozen uncooked in resealable plastic freezer bags. Be sure to put wax paper between them to make them easier to separate later.
- Adding a couple tablespoons of cumin, turmeric, or smoked paprika to the meat mixture will give it an interesting savory flavor. You can also add herbs such as rosemary or marjoram, or chopped jalapeño peppers, or maybe even various hot sauces. Be creative.
- For a leaner burger, use a 50/50 mixture of ground sirloin and ground turkey. You could also go with ground lamb or bison instead of a ground beef, but you'll then have to add some kind of fat or oil so the finished meatloaf isn't dry.