Meatloaf Hamburger with a Fried Egg

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

Whenever I make meatloaf for dinner I have the leftovers in a sandwich the next day and that inspired me to try making it into an actual hamburger on it’s own.



1.5 lbs 80% lean ground beef

0.5 lbs ground pork

1 cup of minced white onion

2 cloves of minced garlic

1 tablespoon of olive oil

1/4 cup freshly chopped cilantro

1 large egg

1 cup mixed frozen vegetables, thawed (peas, carrots, corn or green beans combo)

1/2 tablespoon of salt

1/2 tablespoon of freshly ground pepper

1 tablespoon of Worcestershire Sauce

6 traditional hamburger buns

Sauce topping:

1 4oz can of tomato sauce

1/2 tablespoon Worcestershire Sauce

1 tablespoon of red wine

1/2 teaspoon freshly ground pepper

Additional topping:

6 large eggs

1 small red onion sliced


For the patties:

Combine the onion and garlic in a grill safe pan with 1 tablespoon of olive oil and saute lightly, set aside to cool, about 5 minutes.

Then combine the remaining pattie ingredients in a large glass bowl and add the the onion mixture; mix until well combined and create 6 meatloaf patties. Grill on medium high until medium done.

For the sauce:

Pour tomato sauce in a small grill safe pot, add remaining ingredients and simmer for about 10 minutes on the back side of the gas grill or on a side burner if your grill is equipped with it.

For the additional topping:

crack open eggs as many as will fit on a grill safe pan and fry hard. Break the yolk with a spatula before flipping to other side.

To assemble:

Place a meatloaf pattie on the bottom half of the bun, top with sliced red onions, fried egg and a tablespoon of the tomato sauce and the other half of the bun.