This Dill Pickle Meatloaf is a classic comfort food with a tangy twist that pickle lovers appreicate. It's an easy weeknight family dinner made with simple pantry ingredients and baked right in a loaf pan.
I've made plenty of meatloaf recipes ovder the years, but this one stands out when I want something familiar with a little personality. This is a comfort food classic with a small flavor surprise, and fits right in at the dinner table.
Jump to:
Why I Love This Meatloaf Recipe
Weeknight Friendly: this meatloaf comes together quickly and bakes hands-off, making it a solid option for busy evenings.
Bold flavor: dill pickle juice and chopped pickles bring tang and depth without overpowering the beef.
Family comfort: it slices clean, reheats well, and feels right at home next to Mashed Potato Cakes or Air Fryer Frozen Green Beans.
Key Ingredients for Pickle Meatloaf
See the recipe card below for a full list of ingredients and instructions.
Ground beef: lean ground beef keeps the meatloaf hearty without excess grease.
Dill pickle juice: adds moisture and that signature tang found in pickle juice meatloaf recipes.
Dill pickles: chopped pieces give texture and bursts of flavor throughout the loaf.
Italian Bread Crumbs: helps bind the meatloaf while adding mild seasoning.
Onion: white onion adds savory flavor without overpowering the dish.
Ingredient Substitutions
- Ground turkey can be used in place of ground beef for a lighter option.
- Plain bread crumbs work if Italian seasoned bread crumbs aren't available.
- Dill relish may be used instead of chopped pickles, keeping the measurement the same.
Variations on Dill Pickle Meatloaf with Ground Beef
- Spicy Twist: add crusted red pepper flakes or diced hot pickles or pickled sweet hot jalapeños for gentle heat.
- BBQ Style: swap the ketchup in the topping with barbecue sauce for a smoky finish.
- Cheddar Boost: mix shredded cheddar cheese into the meat mixture for a richer version.
Tips for the Best Pickle Juice Meatloaf
- Mix the meat just until combined to keep the texture tender.
- Press the meat mixture firmly into the loaf pan so it holds its shape.
- Let the meatloaf rest for 10 minutes before slicing for cleaner cuts.
How to Store and Reheat
Store leftover Dill Pickle Meatloaf in an airtight container in the refrigerator for up to 5 days. Reheat slices in the microwave or warm them covered in a 325°F oven until heated through.
Serving Suggestions
Serve with a side of homemade mashed potatoes or spanish rice. And, for lower carb options this Garlic Mashed Cauliflower with Browned Butter or Cauliflower Spanish Rice make great side dish ideas.
More Meatloaf Recipes To Try
If meatloaf is a family favorite, you may enjoy my Turkey Meatloaf with Tomato Chutney, Jalapeno Cheddar Meatloaf, Sweet and Sour Meatloaf, and Vegetarian Meatloaf.
Did you try this recipe? I'd love to hear how it turned out for you! Please leave a comment below to share your thoughts and give this recipe a ⭐⭐⭐⭐⭐ rating to help others find it. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your delicious creations!
📖 Recipe
Dill Pickle Meatloaf
As an Amazon Associate I earn from qualifying purchases.
Ingredients
FOR THE DILL PICKLE MEATLOAF
- 1¼ pounds lean ground beef
- ½ cup diced white onion
- 1 large egg
- ½ cup dill pickle juice
- ½ cup Italian seasoned bread crumbs
- ¼ cup diced dill pickle
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
FOR THE TOPPING
- ½ cup no sugar added ketchup
- 2 tablespoons brown sugar
- 2 tablespoons water or dill pickle juice
- ½ tablespoon yellow mustard
- ½ teaspoon worcestershire sauce
Instructions
- Preheat the oven to 350 degrees F. Spray a loaf pan with cooking spray; set aside.
- Crumble the ground beef into a large bowl. Add the egg, diced onion, pickle juice, chopped pickles, salt, pepper, and bread crumbs in to the meat. Using your hands, mix together until the ingredients are just combined.
- Transfer the meat mixture to the prepared loaf pan and pat the meatloaf mixture in tight.
- Stir together the ketchup, water, sugar, and Worcestershire sauce. Pour the sauce mixture over the meatloaf.
- Bake in preheated oven for 1 hour, or until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 160 degrees F.
- Store leftovers in an air-tight container in the refrigerator up to 5 days.
Notes
- Substitute ground pork rinds for the bread crumbs
- Use a brown sugar erythritol sweetener for the brown sugar.
- Be sure the ketchup is sugar free.
- Add ½ teaspoon basil, ½ teaspoon oregano, and ¼ teaspoon ground thyme to the meatloaf mixture
Patrick says
I can honestly say that over 20 years of collecting recipes from many forms of publications, your recipes truly stand out.Besides my mom’s recipes and my own creations; your’s are fantastic. Just recently subscribed to your site, and said to myself wow if I only have found you sooner. Have made a bunch of your recipes and you are my go to site when I'm looking or hungry for certain recipes! You are a beacon of light knowing when i make your recipes it will be fantastic and delious. Thank you!
Shelby Law Ruttan says
Hello! Thank you so much for your message. It is nice to know to hear from those who love to read my website and appreciate it! I hope you enjoy many more recipes. Shelby
Roxi says
My grand. Other akways made pickle meatloaf and I've been looking for a recipe that reminds me of hers. This looks close, but how much onion? It's not in the indredients but in the instructions.
Shelby Law Ruttan says
Hi Roxi, thanks for bringing this to my attention. I have updated the recipe card. You can use 1/2 cup diced onion.
Ramona says
I had meatloaf for dinner tonight and I can't wait to make it like this for the next time I make it! This looks and sounds really interesting. Thank you for sharing this recipe!
Shelby Law Ruttan says
Hi Ramona, I hope you enjoy the recipe~ Shelby
Kathryn says
I love dill pickles and this is such a great idea to add to meatloaf! It looks so delicious and can't wait to try this recipe this week! I bet it adds the perfect amount of crunch too. Thank you 🙂
Tristin says
This is the best meatloaf I’ve ever had!! I love the addition of the pickles. Making again tonight!
Shelby Law Ruttan says
Hi Tristin, thank you! So happy you enjoyed the recipe. Shelby
veenaazmanov says
This sounds so very interesting and I would love to try your recipe.
nancy says
dill pickle meatloaf sounds really delicious and a lighter sharper take on the traditional version!
Sam says
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!
Dominique says
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 says
Hi Dominique! Thank you so much for letting me know! I'm so happy you've enjoyed this recipe 🙂
Phyllis Lincoln says
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 says
So glad you like the recipe!
Brittny O says
Made it tonight (with a few tweaks (; )...can't wait to taste!
Mary Ellen says
This sounds interesting. I had never heard of it either.
Anonymous says
This sounds yummy. We put grated dill pickles on our homemade tacos, everyone thinks it's nuts they try it.
ReneesKitchenAdventures says
this looks and sounds so good Shelby! Pinning!
honeyb says
It is addicting 🙂 Can't wait for you to make it either!
DessertForTwo says
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!