Long Boy Burgers

You know how I’m a girl? Like, with painted toes and dangly earrings?

Well, I totally eat like a boy. No dainty cucumber sandwiches and tea for me. (Blech.) (Also, I very rarely remember to wear my dangly earrings.)

I’ll take meatloaf. Especially when it’s spread on a slice of bread and topped with a yummy ketchup mixture.

These are a cross between meatloaf and cheeseburgers, which, let’s be honest, is kind of an awesome idea.

The original recipe for these called for crushed cornflakes, but ew. That just sounds wrong. I used oats.

I loved these burgers. My husband and son are really weird about bread and don’t like it at all crunchy, so they weren’t as big of fans as I was. The bread didn’t burn, but it did get brown and crunchy on the outside. They spent the meal picking off the brown pieces and giving me the evil eye.

Ah, well. More for me!

Long Boy Burgers

Long Boy Burgers


  • 2 or 3 hoagie rolls, split lengthwise
  • 1 1/2 pounds lean ground beef
  • 1 cup rolled oats
  • 1/4 cup panko
  • 1/2 small onion, minced
  • 1/3 cup milk
  • 6 tablespoons ketchup, divided
  • 1 tablespoon mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1 large egg, beaten
  • salt and pepper
  • 1 tablespoon prepared yellow mustard
  • shredded cheese


  1. Preheat oven to 350 degrees. Place a cooling rack on a large sheet pan. Put the rolls on the cooling rack and toast in the oven for 5 minutes.
  2. While the rolls are toasting, mix together the meat, oats, panko, onion, milk, 4 tablespoons of ketchup, mayonnaise, Worcestershire sauce, garlic powder, egg, and salt and pepper until well combined.
  3. Mix the 2 remaining tablespoons of ketchup and the mustard together in as mall bowl.
  4. Top the toasted rolls with the meat mixture. Be sure to spread the meat to the edges of the rolls so that the bread does not burn. Spread the ketchup and mustard mixture on top of the meat. Bake for 20-25 minutes or until the meat is cooked through. Sprinkle each sandwich with shredded cheese and bake for a few minutes more until the cheese melts. Let rest 5 minutes before serving.
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adapted from Cook’s Country