Monday, October 25, 2010

Dill Pickle Meatloaf

Wow! This tastes delicious! If you love dill pickles, you are going to LOVE this meatloaf. This recipe is from one of my favorite sites and can be found here. This didn't need any adjustments, the only thing I did differently was to use dry Italian bread crumbs instead of fresh bread and cooked it in the microwave to drain away all the fat :)


  • 1 egg
  • 1 small onion, chopped
  • 1/2 cup dill pickle juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 slice bread, torn into small pieces or 1/2 - 3/4 cup dry bread crumbs
  • 1 pound lean ground beef
  • 1/4 cup chopped dill pickles
  • 1/4 cup ketchup
  • 2 tablespoons water
  • 1 tablespoon brown sugar
  • 1/2 teaspoon Worcestershire sauce


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x8 inch baking dish.
  2. Beat the egg in a mixing bowl. Whisk in the onion, pickle juice, salt, and pepper. Stir in the bread until soggy, then mix in the ground beef until evenly combined. Form into a loaf and place into the prepared pan. Stir together the chopped pickles, ketchup, water, sugar, and Worcestershire sauce; pour over the meatloaf.
  3. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). 

Alternatively, you can cook this in a Tupperware Micro Cooker so that fat drains from the meatloaf. I cooked it for approx. 35 minutes on high. I did put the lid on for the majority of the cooking and took it off the last 10 minutes.

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