Glazed Meatloaf Burgers
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Glazed Meatloaf Burgers

Glazed Meatloaf Burgers

with Potato Coins and Green Onion Mayo

The best of mom's meatloaf and a classic beef burger combine between toasted brioche buns! Zesty green onion mayo is a great dipper for golden potato coins!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

250 g

Ground Beef and Pork Mix

2 unit(s)

Russet Potato

2 unit(s)

Brioche Bun

(Contains Wheat, Egg May contain Soy)

28 g

Spring Mix

2 unit(s)

Green Onion

1 tbsp

Worcestershire Sauce

(May contain Egg, Soy, Mustard, Fish, Milk, Wheat, Sesame, Crustaceans, Sulphites)

2 tbsp


(May contain Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame)

1 tbsp

Brown Sugar

4 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

4 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

28 g

Crispy Shallots

(Contains Wheat)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

2 tbsp


0.13 tsp


0.06 tsp


2 tbsp



Nutrition Values

Calories1190 kcal
Fat66 g
Saturated Fat19 g
Carbohydrate109 g
Sugar21 g
Dietary Fiber7 g
Protein51 g
Cholesterol115 mg
Sodium1920 mg
Trans Fat0.5 g
Potassium1650 mg
Calcium125 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Measuring Spoons
Small Bowl
Large Bowl


  • Cut potatoes into 1/4-inch rounds.
  • Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
  • Meanwhile thinly slice green onions, keeping white and green parts separate
  • Add mayo and green onion greens to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
  • Combine ketchup and brown sugar in another small bowl. (NOTE: This is your glaze.)
Form patties
  • Meanwhile, add breadcrumbs, Worcestershire sauce, remaining green onions, remaining garlic salt and 2 tbsp milk (dbl for 4 ppl) to a large bowl. Season with pepper, then stir until milk is absorbed.
  • Crumble in beef and pork mix, then combine. (TIP: If you prefer a firmer patty, add an egg to the mixture!)
  • Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).
  • Heat a large non-stick pan over medium heat.
  • When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side. **
  • Transfer to an unlined baking sheet, then spread glaze (from step 2) over tops of patties. Bake in the top of the oven until glaze is warmed through, __-__ min.
  • Halve buns.
  • When meatloaf patties are done, arrange directly on the top rack of the oven, cut-side up.
  • Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
  • Spread some green onion mayo onto bottom buns. Stack with spring mix, crispy shallots and meatloaf patties onto bottom buns. Close with top buns.
  • Divide burgers and potato coins between plates.
  • Serve remaining green onion mayo alongside for dipping.