This recipe for Dill Pickle Meatloaf  is like having one big hamburger in a pan! The flavors from the pickle and the juice are combined with the meat and glazing (optional) and baked to meaty perfection! The leftovers are delicious in a sandwich spread thin with a little mayonnaise and something I look forward to every time I make this recipe.
Dill Pickle Meatloaf
The first time Grumpy ever told me he wanted me to make Dill Pickle Meatloaf I thought he was crazy.  I also didn’t have a clue that anyone even made such a thing.  Well, if you know me, then you know that I set out to find what it was about so I could make him his request.
I did a little searching and I found a recipe on Allrecipes.com for Dill Pickle Meatloaf.  I’ve been making this recipe now for several years and I can’t imagine meatloaf without the dill pickles in it.  Especially if I am using my dad and mom’s home canned dill pickles!
Dill Pickle Meatloaf

What is the best part of making meatloaf?  Well, in my opinion, it is the meatloaf sandwich you can have for lunch the next day!  Something about that sweet/sour combination of the pickles, ketchup topping and a little bit of mayo  between two pieces of bread is just mouthwatering.  I’m wishing I had one for lunch today!

Dill Pickle Meatloaf
Author: recipe adapted from allrecipes.com 
Ingredients
  • 1 Egg
  • 1/3 cup chopped onion
  • 1/2 cup dill pickle juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup Italian Seasoned Bread Crumbs
  • 1-1./4 pound lean venison or meatloaf mix of your choice
  • 1/4 cup diced dill pickle
  • 1/2 cup ketchup
  • 2 tablespoons water
  • 1/8 cup Splenda brown sugar
  • 1/2 teaspoon Worcestershire sauce
Instructions
  1. Preheat an oven to 350 degrees F. Spray a 8×8 inch baking dish or loaf pan with cooking spray.  Crumble ground meat into a large.  Place the egg, onion, pickle juice, chopped pickles, salt, and pepper and bread crumbs in the same bowl. Mix together (I use my hands) until evenly combined. Form into a loaf and place into the prepared pan.
  2. Stir together the 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.
Notes
Optional use of dill pickle in the glaze – Chop one dill pickle and add to glaze topping with 1 tablespoon dill pickle juice prior to adding the glaze to meatloaf.

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

15 Comments

  1. DessertForTwo November 8, 2013 at 5:00 pm - Reply

    This sounds amazing. I'm a dill pickle fiend. Don't even talk about sweet pickles around me. I think they should be illegal.
    I can't wait to make this!

  2. honeyb November 9, 2013 at 1:11 am - Reply

    It is addicting 🙂 Can't wait for you to make it either!

  3. ReneesKitchenAdventures November 9, 2013 at 2:07 am - Reply

    this looks and sounds so good Shelby! Pinning!

  4. Anonymous November 9, 2013 at 2:55 pm - Reply

    This sounds yummy. We put grated dill pickles on our homemade tacos, everyone thinks it's nuts they try it.

  5. Mary Ellen November 16, 2013 at 12:39 am - Reply

    This sounds interesting. I had never heard of it either.

  6. Brittny O July 25, 2014 at 1:47 am - Reply

    Made it tonight (with a few tweaks (; )…can't wait to taste!

  7. Phyllis Lincoln November 5, 2016 at 9:50 am - Reply

    My family loves meatloaf for breakfast. I’ve been preparing it for many years and have tried many ‘meatloaf’ recipes. This is one of the very best. I double it. I use two pounds of ground beef and one pound of pork sausage.
    Thank you for submitting this recipe.

    • Shelby November 5, 2016 at 5:38 pm - Reply

      So glad you like this! It is definitely Grumpy’s favorite 🙂

  8. Dominique March 5, 2018 at 3:47 pm - Reply

    Shelby, Greetings from Manitoba, Canada. I’ve made this recipe numerous times, and it’s become the only meatloaf recipe I use now. We love the pickle flavour in it, and it still has the ketchup topping that I’ve always used. Thanks for an amazing recipe.

    • Shelby March 5, 2018 at 8:44 pm - Reply

      Hi Dominique! Thank you so much for letting me know! I’m so happy you’ve enjoyed this recipe 🙂

  9. Sam October 1, 2018 at 12:06 pm - Reply

    So delicious! I turned the leftovers from last night’s dinner into a sandwich for lunch today! I’m excited to have it again today, thanks for sharing!

  10. […] Dill Pickle Meatloaf from Grumpy’s Honeybunch […]

  11. […] I also like to remove the sweet pickle from this Thousand Island Salad Dressing recipe and add chopped dill pickle instead! And, Grumpy’s very favorite recipe ever is this Dill Pickle Meatloaf! […]

  12. Anonymous October 12, 2019 at 4:54 pm - Reply

    5

  13. […] particular time, I served Sweet and Sour Veal Meatloaf with my artichoke. However, this recipe for Dill Pickle Meatloaf goes amazingly well with it also! It would also be a great side to this Killer London Broil […]

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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