Dill Pickle Meatloaf

The perfect meatloaf for all the dill pickle lovers in your life!

Confession time: most meatloaf recipes you will see me share on my blog will be sans a topping and that bums me out. My husband doesn’t like meatloaf topping because it’s ketchup-based 90% of the time and he doesn’t like ketchup. I will give him that it’s hard to only put it on part of it because the juices do kind of seep into the whole thing. My older kids, like me, both eat their meatloaf with ketchup. I am always going to include the topping because sometimes my husband is out of town and we’ll make a meatloaf with the topping. I think this one would be pretty good because it has dill pickle juice and yellow mustard in it to jazz it up!

What you need:

For the Meatloaf:

• 1 1/4 lb. lean ground beef

• 1 large egg

• 1/2 cup dill pickle juice

• 1/2 cup Italian seasoned breadcrumbs

• 1/4 cup dill pickles

• 1 tsp. garlic powder

• 1/2 tsp. salt

• 1/4 tsp. ground black pepper

For the Topping (Didn’t Make):

• 1/2 cup no added sugar ketchup

• 2 Tbsp. brown sugar

• 2 Tbsp. dill pickle juice

• 1/2 Tbsp. yellow mustard

• 1/2 tsp. Worcestershire sauce

Directions:

1. Crumble ground beef into a large bowl.

2. Add egg, onion, pickle juice, pickles, salt, pepper, and bread crumbs and mix until just combined.

3. Transfer to a greased loaf pan and pat the mixture in tight.

4. Prepare your topping by stirring together ketchup, sugar, pickle juice, mustard, and Worcestershire. Pour over the top of the meatloaf.

5. Bake in a preheated 350 degree oven for 1 hour or until no longer pink in the center.

Recipe from Honey B’s Kitchen