Ground "Mixed Meatloaf" Burgers Surprise

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 260.4
  • Total Fat: 13.7 g
  • Cholesterol: 109.6 mg
  • Sodium: 323.4 mg
  • Total Carbs: 9.8 g
  • Dietary Fiber: 1.2 g
  • Protein: 22.6 g

View full nutritional breakdown of Ground "Mixed Meatloaf" Burgers Surprise calories by ingredient


Tired of plain meat? Mix it up & Surprise with some spinach included. Tired of plain meat? Mix it up & Surprise with some spinach included.
Number of Servings: 16


    1 lb. of lean ground Turkey ;

    1 lb. of ground Pork ;

    1 lb. ground Buffalo meat (may substitute lean ground beef) ;

    3 large eggs ;

    Progresso Italian Style Bread crumbs, 1/4 Cup ;

    Whole wheat bread, 4 slices

    2 Tbsp. Worcestershire Sauce ;

    2 Tbsp. Soy sauce ;

    3 Tbsp. Catsup ;

    1 tsp. Onion powder ;

    1/2 tsp. Chili powder ;

    10 oz. pkg. of frozen spinach.


In one large bowl, Mix together the 3 pounds of ground meat. (Turkey, Pork, and Buffalo meat)

Rapidly thaw a 10 oz. pkg. of frozen spinach while you prepare the next steps. EITHER put it in a strainer under running HOT water, OR put with 2 tbsp. of hot water in a microwave for 4 mins.

In a smaller, separate bowl, break up the three eggs. (I sneak in Omega 3 eggs here). Stir in the spices (onion powder and chili powder) with a fork to spread evenly. Add the Worcestershire sauce, soy sauce, and catsup.

Break up 4 slices of whole wheat bread into small cubes. ( One could substitute 20 Ritz or club crackers if no bread left in the house) Mix these and the finer Bread crumbs into the egg mixture.

Work this liquidy mix into the meat mixture.
Finally, break up the chopped spinach and spread evenly throughout your mixture. A good way to get more veggies.

Form into either 16 quarter pounder patties or c. 30 1/8 lb. patties to grill. (c. 12 min. total) I have also cooked the thinner patty version in the microwave (c. 2 min. ea. side)

Makes c. 16 quarter-pounder meatloaf burgers.

Number of Servings: 16

Recipe submitted by SparkPeople user PONYTROT.