Juicy and tender with a slightly tangy taste this dill pickle meatloaf recipe will turn a basic meatloaf into a flavorful creation.
This dill pickle meatloaf is a flavorful twist on the classic, made with seasoned breadcrumbs, ground beef, chopped pickles, and a sweet ketchup topping.
This post may contain affiliate links. Please read our disclosure policy.
Holly’s Recipe Highlights
- Flavor: Tangy, savory, and slightly sweet, with a bold dill pickle kick in every bite.
- Skill Level: This recipe is easy, making it great for beginner cooks.
- Serving Suggestions: Serve this meatloaf with mashed potatoes, roasted vegetables, or a crisp green salad for a complete and comforting meal.
- Freezing: Just wrap it tightly and freeze before or after baking for up to 3 months.
Ingredients & Variations
Breading Mixture: Seasoned breadcrumbs can be replaced with a seasoned Panko for a little added crispiness to the loaf. Use dill pickle juice and not sweet pickles.
Meat: Simple lean ground beef is the meat of choice for this recipe.
Topping: The topping for this recipe is so simple, ketchup and a little brown sugar. This can be spiced up with a small addition of red pepper flakes.
Recipe Tip
To keep the meatloaf intact, make sure to measure the ingredients. This is the perfect combination of wet and dry ingredients. Don’t overwork the meat when mixing. Let the mixture rest before shaping, and let it rest again after baking.
More Dill-icious Delights
Did you enjoy this Dill Pickle Meatloaf? Leave a comment and rating below.
Dill Pickle Meatloaf
Equipment
- sheet pan
Ingredients
- ⅔ cup seasoned bread crumbs
- 1 large egg
- ½ cup dill pickle juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ½ teaspoon dried dill weed
- 1 pound lean ground beef
- ½ cup finely chopped dill pickles divided use
For the Topping
- ¼ cup ketchup
- 1 tablespoon brown sugar
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or nonstick foil.
- In a large bowl, combine the breadcrumbs, egg, pickle juice, Worcestershire sauce, onion powder, garlic powder, salt, and dill. Mix well and let rest for 5 minutes.
- Add the beef and ⅓ cup of the dill pickles. Mix just until combined and place on the prepared baking sheet. Form into a loaf, about 6×3-inches.
- For the topping, combine ketchup, brown sugar, and the remaining chopped dill pickles.
- Bake for 35 minutes. Top with the sauce and bake for an additional 15 to 20 minutes or until the meatloaf reaches 165°F in the center.
- Remove from the oven and let the meatloaf rest for 10 to 15 minutes before cutting.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
Cuisine American© LovePickles.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Dill Pickle Meatloaf recipe.
