This tangy dill pickle meatloaf puts a unique, flavorful twist on a nostalgic comfort food favorite. Juicy, savory ground meat gets an unexpected burst of brightness from chopped dill pickles and pickle juice, making each bite bold and mouthwatering. It’s a simple yet surprising dish that stands out on any dinner table.

Why You’ll Love This Recipe

I love how this meatloaf takes all the cozy, familiar feelings of a traditional recipe and adds something completely new with the dill pickles. The tang from the pickles balances the richness of the meat, while the moisture from the pickle juice keeps it tender and juicy. It’s a crowd-pleaser with just the right amount of zing, and it’s incredibly easy to put together. Whether I’m serving it up on a weeknight or making it ahead for meal prep, it never disappoints.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Chopped dill pickles
Pickle juice
Eggs
Breadcrumbs
Onion (finely chopped)
Garlic (minced)
Ketchup
Mustard
Worcestershire sauce
Salt
Black pepper

directions

I preheat the oven to 350°F (175°C) and grease a loaf pan.
In a large mixing bowl, I combine the ground beef, chopped dill pickles, pickle juice, eggs, breadcrumbs, onion, garlic, ketchup, mustard, Worcestershire sauce, salt, and pepper.
I mix everything until just combined, being careful not to overwork the meat.
I shape the mixture into a loaf and place it into the prepared pan.
I top the loaf with a little extra ketchup or a mixture of ketchup and pickle juice for added flavor.
I bake for about 55-65 minutes, or until the internal temperature reaches 160°F (71°C).
I let it rest for 10 minutes before slicing and serving.

Servings and timing

This recipe serves about 6 people and takes roughly 1 hour and 20 minutes from start to finish, including prep and resting time.

Variations

I like to switch things up by using ground turkey or chicken for a lighter version. Sometimes, I mix in shredded cheddar cheese or top the loaf with sliced pickles before baking for an extra tangy kick. For a spicy version, I add chopped jalapeños or a splash of hot sauce to the mix. I’ve also tried using crushed crackers instead of breadcrumbs for a different texture.

storage/reheating

To store leftovers, I wrap the meatloaf tightly or place it in an airtight container and keep it in the refrigerator for up to 4 days. For longer storage, I freeze slices individually and reheat them in the microwave or oven. I like to reheat it covered with foil in a 350°F oven for about 15-20 minutes to keep it moist.

FAQs

What kind of pickles work best for this recipe?

I prefer classic dill pickles for their bold, tangy flavor, but garlic dill or spicy pickles also work well.

Can I make this meatloaf ahead of time?

Yes, I often prepare the mixture the night before and refrigerate it. Then I just bake it when I’m ready.

How do I keep the meatloaf from falling apart?

I make sure to use enough binding ingredients like eggs and breadcrumbs, and I let it rest after baking so it holds its shape when sliced.

Can I use sweet pickles instead of dill?

I wouldn’t recommend it—the sweet flavor can clash with the savory ingredients. Dill pickles give the right balance of tart and savory.

What sides go well with this meatloaf?

I like to serve it with mashed potatoes, roasted vegetables, or a crisp green salad. It also pairs well with mac and cheese for a comfort food feast.

Conclusion

This tangy dill pickle meatloaf is a fresh take on a beloved classic, delivering bold flavor and juicy texture in every slice. I love how easy it is to make and how it always brings something a little unexpected to the table. It’s hearty, satisfying, and just quirky enough to become a new favorite.