Dill Pickle Meatloaf
If you are a dill pickle fan you will love this Dill Pickle Meatloaf. It seems natural for dill pickles to go in meatloaf which is why this meatloaf is so full of flavor. The meatloaf has a little pickle juice baked into it with a tangy tomato sauce with chopped dill pickles on top. What’s not to love about that combination? Meatloaf comes together quickly and is a comforting and satisfying dish. I tried this meatloaf some time ago and it has become a favorite. I’m not sure where the recipe came from originally but I revised it a little and it’s definitely a keeper. Let’s face it, meatloaf isn’t always the most exciting dish but this little twist adds some unexpected flavor.
What do I need to make Dill Pickle Meatloaf?
- 1 1/2 lbs ground beef (I used 85/15 but lean ground beef works as well and cuts down on the fat)
- 1 cup panko style breadcrumbs
- 1/2 yellow onion, finely chopped
- 1 egg
- 1/2 cup dill pickle juice
- 2 tsp ketchup
- 2 garlic cloves, crushed
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp dried parsley
Topping for meatloaf:
- 1/2 cup ketchup
- 1/3 cup chopped dill pickles
- 1 tsp worchestershire sauce
- 1 tsp red wine vinegar
- 1 tbsp brown sugar
How to make Dill Pickle Meatloaf:
- Preheat oven to 350 degrees.
- In a small bowl whisk the egg, pickle juice, and 2 tsp ketchup together. Add in the dried parsley, salt and pepper and whisk well to combine.
- Place the ground beef, breadcrumbs, onion and garlic together in a large bowl and mix with a wooden spoon or you can use your hands.
- Add the pickle juice mixture and mix everything well to combine.
- Place the meat mixture into a 9.25″ x 5.25″ x 2.5″ loaf pan and pat it down. You can also pat the meat mixture into a loaf shape and bake it on a foil-lined sheet pan. This cuts down on the grease that may accumulate in a loaf pan.
- In a small bowl mix the topping ingredients: ketchup, dill pickles, worchestershire sauce, red wine vinegar and brown sugar.
- Pour the topping over the meatloaf and spread it evenly on top of the meat mixture.
- Bake the meatloaf for approximately 1 hour. Check for doneness with a meat thermometer. The center of the meatloaf should be 160 degrees. You can remove it when the thermometer registers 150 degrees and let it sit for 10 minutes to rest. Recheck again to make sure it is 160 degrees in center before serving.
Notes:
- You can substitute Italian breadcrumbs for the panko if desired. Panko breadcrumbs create a lighter texture than traditional breadcrumbs which can be more dense.
- Add some chopped pickles in the meatloaf for a little more tang and texture.
- Add some Italian seasoning for additional flavor. You can substitute a little garlic powder (not salt) for the crushed garlic.
- Cool the meatloaf completely before refrigeratoring. Wrap tightly in tinfoil or plastic wrap and place in covered container. Meatloaf keeps for 3-4 days in the refrigerator.
- To freeze meatloaf wrap it tightly and store in freezer safe container for up to six months. Unthaw in refrigerator and reheat to internal temperature of 160 degrees.
More yummy recipes to try:
Dill Pickle Meatloaf
If you are a dill pickle fan you will love this Dill Pickle Meatloaf. It seems natural for dill pickles to go in meatloaf which is why this meatloaf is so full of flavor.
Ingredients
- 1 1/2 lbs ground beef (I used 85/15 but lean ground beef works as well and cuts down on the fat)
- 1 cup panko style breadcrumbs
- 1/2 yellow onion, finely chopped
- 1 egg
- 1/2 cup dill pickle juice
- 2 tsp ketchup
- 2 garlic cloves, crushed
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp dried parsley
Meatloaf Topping:
- 1/2 cup ketchup
- 1/3 cup chopped dill pickles
- 1 tsp worchestershire sauce
- 1 tbsp 1 tsp red wine vinegar
- 1 tbsp brown sugar
Instructions
- Preheat oven to 350 degrees.
- In a small bowl whisk the egg, pickle juice, and 2 tsp ketchup together. Add in the dried parsley, salt and pepper and whisk well to combine.
- Place the ground beef, breadcrumbs, onion and garlic together in a large bowl and mix with a wooden spoon or you can use your hands.
- Add the pickle juice mixture and mix everything well to combine.
- Place the meat mixture into a 9.25" x 5.25" x 2.5" loaf pan and pat it down to fit pan. You can also pat the meat mixture into a loaf shape and bake it on a foil-lined sheet pan. This cuts down on the grease that may accumulate in a loaf pan.
Meatloaf Topping:
- In a small bowl mix the topping ingredients: ketchup, dill pickles, worchestershire sauce, red wine vinegar and brown sugar.
- Pour the topping over the meatloaf and spread it evenly on top of the meat mixture.
- Bake the meatloaf for approximately 1 hour. Check for doneness with a meat thermometer. The center of the meatloaf should be 160 degrees. You can remove it when the thermometer registers 150 degrees and let it sit for 10 minutes to rest. Recheck again to make sure it is 160 degrees in center before serving.
- NOTES: *You can substitute Italian breadcrumbs for the panko if desired. Panko breadcrumbs create a lighter texture than traditional breadcrumbs which can be more dense. *Add some chopped pickles in the meatloaf for a little more tang and texture. *Add some Italian seasoning for additional flavor. You can substitute a little garlic powder (not salt) for the crushed garlic. *Cool the meatloaf completely before refrigeratoring. Wrap tightly in tinfoil or plastic wrap and place in covered container. Meatloaf keeps for 3-4 days in the refrigerator. *To freeze meatloaf wrap it tightly and store in freezer safe container for up to six months. Unthaw in refrigerator and reheat to internal temperature of 160 degrees.