Dill Pickle Meatloaf

1 egg

1 small onion, chopped

½ cup dill pickle juice

¾ teaspoon salt

¼ teaspoon ground black pepper

1 slice bread, torn into small pieces

1 pound lean ground beef

¼ cup chopped dill pickles

¼ cup ketchup

2 tablespoons water

1 tablespoon brown sugar

½ teaspoon Worcestershire sauce

Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x8 inch baking dish.

Beat the egg in a mixing bowl. Whisk in the onion, pickle juice, salt, and pepper. Stir in the bread until soggy, then mix in the ground beef until evenly combined. Form into a loaf and place into the prepared pan. Stir together the chopped pickles, ketchup, water, sugar, and Worcestershire sauce; pour over the meatloaf.

Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).