You can thank my son for the title of this post. I was trying a method for making sliders in the oven. When he saw it he said, “What’s that? A meat brownie?” And so the name stuck.
In reality, I had just purchased a large pack of ground beef and was trying to think of a way to cook a lot of it and maybe freeze some of the cooked product. The idea of making sliders appealed, but I didn’t want to form the patties. I remembered making meatloaf in a baking tray for a freezer plan (easy to freeze and thaw the “sheets” of meat) and thought that technique would work. As always, I turned to Pinterest and found a pin for Slyders.
Thus was born the meat brownie aka the oven baked slider.
These guys are fun to make. You aren’t limited to beef. Any ground meat or mix will work (like ground beef and pork). You don’t have to make them taste like burgers. Use your favorite meatloaf blend (we add Italian seasoning) or change your seasoning profile to make a sausage like breakfast patty. Of course you can always slice them into square patties and put them on dinner rolls with your favorite toppings.
Two pounds of ground meat will fill a 10 x 15″ baking tray. Expect some shrinkage, but you should be able to get anywhere from 12 to 16 oven baked sliders. I love that it only takes 20 minutes or so to cook all these patties and the oven does all the work!
- 2 lbs ground beef
- 1 large onion, diced (caramelized if you have the time)
- salt and pepper to taste
- 3 tablespoons parsley
- 1 teaspoon garlic powder
- 2 tablespoon mustard
- 1 tablespoon worchestershire sauce
- 1 egg, beaten
- 1 cup bread crumbs
- Preheat oven to 350
- If caramelizing the onion, heat a tablespoon of olive oil in a small skillet. Add the onion and cook over high heat for about 5 minutes until some of the onions get dark. Reduce the heat to very low and cook another 15 - 20 minutes until the onions are golden brown and very sweet.
- Mix all the ingredients in a large mixing bowl.
- Spread evenly in a 10 x 15" baking sheet or pan (If using a larger pan or a lesser amount of ground meat, spread into a large patty about ½" thick).
- Bake for 20 minutes or until cooked through.
- Pour off any juices/fat and cut into 12 - 16 portions.
- Serve on dinner rolls for sliders or as a breakfast patty with a fried egg as shown.