Meatloaf lovers must try this Dill Pickle Meatloaf. I know it sounds really weird but think of it. Dill Pickles on a hamburger (made with ground beef). Doesn't sound so bad now does it? If you don't believe me, try it!
Meatloaf recipes have been around for many decades. Besides my Famous Chili Recipe, I make my Sweet Ketchup Meatloaf recipe at least once a month. With the leftover meatloaf, I like to make meatloaf sandwiches!
Since the first time I made my sweet ketchup meatloaf, I've been obsessed with making as many different types of meatloaf as I possibly can. So far I've made meatloaves with Beef, Chicken and Pork. Some are mild while others are on the wild side.
I realize the sound of a dill pickle meatloaf may not sound very appealing but you will have to trust me on this one. This is one fantastic meatloaf recipe. I mean it's really no different than putting pickles on your hamburger.
🐄 How to Handle Raw Beef
Thaw raw ground beef on a plate on the lowest shelf of the refrigerator, to avoid drip onto other foods.
Keep raw and ready-to-eat meats separate.
Wash hands thoroughly before and after handling raw ground beef. Wash cutting boards, bowls, and utensils used to prepare raw ground beef with hot soapy water and rinse well.
Use separate plates to carry raw ground beef patties to the cooking area and cooked patties to the serving area.
Use a Thermometer to ensure Ground Beef Reaches the Safely Cooked Internal Temperature of 160°F.
🌡️ Meatloaf Temperature
Our friends over at the USDA recommend an internal temperature of 160°F when cooking meatloaf. This should be enough to kill the salmonella. You can take the meatloaf out of the oven around 150°F and let it rest for 10 minutes. Check the internal temperature again before slicing & serving.
💭 Baking Meatloaf
When it comes to baking your meatloaf, you have a couple of options. You can bake it the traditional way in a loaf pan or bake it on a foil lined baking sheet.
Depending on how lean your ground beef is, you may find the meatloaf sitting in grease. One way to avoid this is to shape the meat mixture into the shape of a loaf and bake it on a baking sheet. This will allow the grease to run off into the pan.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Dill Pickle Meatloaf: Ground Beef, Yellow Onion, Bread Crumbs, Dill Pickle Juice, Eggs, Salt, Ground Black Pepper, Dill Pickles, Ketchup, Water, Brown Sugar and Worcestershire Sauce.
🥣 How to make Dill Pickle Meatloaf
Preheat the oven to 350°F.
In a mixing bowl, combine the ground beef with the diced onion, bread crumbs, dill pickle juice, egg, Worcestershire Sauce and salt & pepper. Mix until all the ingredients are well blended.
Pat the meatloaf mixture evenly into a loaf pan or on a foil-lined baking sheet. In a small bowl, combine the dill pickle, ketchup, water and brown sugar. Spread over the top of the meat mixture.
Bake for 55 minutes or until the internal temperature of the meatloaf reaches a minimum of 160°F.
Dill Pickle Meatloaf
- 1 ½ lbs Lean Ground Beef
- 1 Cup Bread Crumbs
- ½ Cup Yellow Onion, diced
- ½ Cup Dill Pickle Juice
- 1 Egg
- 1 Tsp Worcestershire Sauce
- 1 ½ Tsp Salt
- ¼ Tsp Ground Black Pepper
Dill Pickle Glaze
- ½ Cup Dill Pickles, diced
- ½ Cup Ketchup
- 1 Tbsp Water
- 2 Tbsp Light Brown Sugar
- Preheat the oven to 350°F.
- In a mixing bowl, combine the ground beef with the diced onion, bread crumbs, dill pickle juice, egg, Worcestershire Sauce and salt & pepper. Mix until all the ingredients are well blended.
- Pat the meatloaf mixture evenly into a loaf pan or on a foil lined baking sheet. In a small bowl, combine the dill pickle, ketchup, water and brown sugar. Spread over the top of the meat mixture.
- Bake for 55 minutes or until the internal temperature of the meatloaf reaches a minimum of 160°F.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.