Arkansas Old Fashioned Meatloaf Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


6 Roma tomatoes
1 medium red onion
1 large green bell pepper
5 tablespoons Extra Virgin Olive Oil 
3 pounds lean ground beef
2 eggs
38 Ritz crackers
1 tablespoon salt
2 tablespoons garlic powder
1 tablespoon dried italian seasoning
2 teaspoons black pepper
2 1/2 cups Heintz ketchup
6 Seven Grain buns
6 slices Provolone cheese
1 cup real mayonnaise
12 Vlasic pickle stacker slices



Dice roma tomatoes, 1/2 of red onion and green bell pepper. Mix together. In medium iron skillet, heat 3 tablespoons EVOO over medium (300 degree) grill heat. Add diced vegetables and saute' until almost clear. Slice remaining 1/2 of onion into very thin slices and separate into rings. Set onion rings aside for garnish. Drain excess liquid from sauteed vegetables and allow to cool while preparing patties. In large bowl, combine ground beef, eggs, crushed Ritz crackers and dry spices. Hollow out the center of meat mixture. Add 1 1/2 cups ketchup and pour in drained sauteed vegetables. Mix thoroughly. Form meat into six 1/2 pound patties and grill at 350 degrees for approximately 6-8 minutes per side for well done burgers. Turn burgers carefully so they don't break. When burgers are lightly charred on the outside, reduce heat to keep warm. Spread 2 tablespoons ketchup on top of each patty. Move patties to outside cooking surface of grill and continue cooking to allow ketchup to heat. Lightly brush insides of bun halves with EVOO and lay on grill to toast buns. Cover each patty with a slice of Provolone cheese. Toast buns for approximately 2 minutes, until heated throughout and while cheese melts. Spread 1 tablespoon real mayonnaise on inside of each bun half. Cover bottom bun with burger. Top patty with two pickle slices and three onion rings. Cover with top bun and serve hot.