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 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 
  • 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
  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.
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.