Italian Meatloaf Burgers

Pairs well with:


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


1/2 bag Italian salad mix chiffonade (about 5 oz.)
1 medium tomato, seeded and diced
1/3 cup pitted, sliced Kalamata olives
2 Bermuda onions, 1 (small) thinly sliced, 1 (small) finely chopped
1 cup creamy Italian salad dressing
1 1/2 pounds meatloaf mix (half ground beef/half sausage)
1 large egg, beaten
1 cup thick tomato-basil spaghetti sauce
1/2 cup Parmesan cheese, freshly grated
6 large garlic buns, split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

Combine salad mix, tomato, olives, and sliced Bermuda onion in medium bowl. Drizzle with salad dressing and toss to just coat mixture. Set aside.

To make the patties: Combine chopped onion, meatloaf mix, egg, 1/2 cup spaghetti sauce, and 1/4 cup Parmesan cheese in a large bowl. Mix thoroughly, but do not compact meat. Form mixture into six equal patties; brush tops with Italian salad dressing.

When grill is ready, brush the grill rack with EVOO. Place the patties on the rack, cover, and cook until done, about 6-8 minutes per side, turning patties once, during grilling. (Brush top of turned patties with Italian dressing.) During last minutes of grilling, place buns on the outer edges of the grill rack to toast lightly, turning once.

To assemble burgers, place hamburger patty on bottom half of bun. Spoon about 1 tablespoon spaghetti sauce over hamburger, then sprinkle with Parmesan cheese. Top with salad then cover with bun top.