These amazing egg-stuffed mini meatloaves aren’t only for breakfast. They’re great for lunch or dinner, too. But when served in the morning, they really start the day off right.
First, a mixture of pork and beef is seasoned to taste like breakfast sausage. Next, it only takes a minute to form the meat around a hardboiled egg. When baked together, the meat and egg turn into a rather stunning little loaf.
Cook these mini breakfast meatloaves on a lazy weekend morning, or better yet, on Sunday night so they’re waiting in the refrigerator Monday morning.
- 6 peeled large hard boiled eggs
- 1 lb. ground pork
- 1 lb. ground beef
- 1 tbsp. olive oil or avocado oil
- 1/2 cup minced onion
- 2 cloves minced garlic
- 2 tbsp. spicy or dijon mustard
- 1 tbsp. minced fresh sage
- 1 egg
- 1/2 tbsp. dried thyme
- 1 tsp. salt
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1/2 tsp. black pepper
- 1/2 tsp. sweetener of choice
- 1/4-1/2 tsp. ground fennel
- 1/3 cup ketchup or spicy ketchup
- Fresh thyme, for garnish
Preheat your oven to 350 degrees Fahrenheit.
In a bowl, combine the pork, beef, oil, onion, garlic, mustard, sage, egg and dried herbs and spices.
Once everything is mixed together, separate the mixture into 6 balls.
Flatten each ball into a circle and place a peeled egg in the center. Wrap the egg in the meat mixture. Repeat with the remaining eggs.
Brush half of the ketchup on top of each meatloaf.
Bake for 20 minutes, then brush with the remaining ketchup. Bake for an additional 10 minutes, or until the meatloaves are browned and the internal temperature of the meat reaches 160 degrees Fahrenheit. Top with fresh thyme leaves and enjoy!