Who says meatloaf is just for dinner? This Breakfast Meatloaf transforms your morning favorites—savory sausage, fluffy eggs, crispy potatoes—into one hearty, sliceable loaf. It’s perfect for feeding a crowd and makes breakfast feel special with minimal effort.
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Why You’ll Love This Breakfast Meatloaf
- All-in-one breakfast: Protein, carbs, and veggies baked into every slice.
- Meal prep friendly: Slices and reheats beautifully for days.
- Endlessly customizable: Swap sausage, cheese, or add veggies to taste.
- Special without fuss: Feels like a restaurant brunch with home-cooked ease.
Ingredients & Tools
- 450 g ground breakfast sausage (mild or spicy)
- 3 large eggs
- 120 g breadcrumbs (panko works great)
- 150 g shredded cheddar cheese
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 60 ml milk (any kind)
- 2 tbsp maple syrup
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- ½ tsp black pepper
- ¼ tsp salt (taste your sausage first—it might be salty enough)
- 4 slices cooked bacon, crumbled (optional but recommended)
Tools: mixing bowls, loaf pan, skillet (for optional bacon), measuring spoons/cups
Notes: Don’t stress about exact measurements—this recipe is forgiving. If using lean sausage, add an extra tablespoon of milk for moisture.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 22 g |
| Fat: | 25 g |
| Carbs: | 15 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 55 minutes | Total Time: 75 minutes
Before You Start: Tips & Ingredient Notes
- Choose your sausage wisely. The sausage is the star here, so pick one you genuinely enjoy eating. I find a good quality breakfast sausage with sage notes works beautifully. If yours is particularly fatty, you might notice some grease in the pan—that’s normal!
- Don’t skip the breadcrumbs. They’re not just filler—they help absorb moisture and keep the structure intact. Panko gives a lighter texture, but regular breadcrumbs work fine too. If you’re gluten-free, almond flour can work in a pinch.
- Dice that onion finely. You want small, uniform pieces that will soften nicely during baking. Nobody wants a crunchy onion surprise in their breakfast loaf! If you’re short on time, you can even grate it.
- Taste your mixture before baking. Take a small spoonful and microwave it for 20 seconds to check seasoning. Remember, sausage varies in saltiness, so adjust accordingly. This little trick saves many a bland meatloaf!
How to Make Breakfast Meatloaf
Step 1: Preheat your oven to 190°C (375°F) and lightly grease your loaf pan. In a medium skillet over medium heat, sauté the diced onion until it’s soft and translucent—about 5 minutes. Add the minced garlic and cook for another minute until fragrant. You’ll notice the kitchen starting to smell amazing already. Let this mixture cool slightly before adding to your meat mixture; you don’t want it so hot that it starts cooking the eggs prematurely.
Step 2: In a large mixing bowl, combine the ground sausage, breadcrumbs, shredded cheese, and the cooled onion-garlic mixture. Use your hands or a sturdy spoon to mix everything together—just until combined. Overmixing can make the loaf dense, so stop when you no longer see streaks of individual ingredients. The texture should be moist but hold together when pressed.
Step 3: In a separate small bowl, whisk together the eggs, milk, maple syrup, Worcestershire sauce, thyme, black pepper, and salt (if using). Pour this wet mixture over the sausage mixture and combine gently. You’ll notice how the liquid helps bring everything together into a cohesive mass. If using bacon, fold it in now—those crispy bits add wonderful texture throughout.
Step 4: Transfer the mixture to your prepared loaf pan and press it down evenly, smoothing the top with the back of a spoon or your fingers. Don’t pack it too tightly—you want the heat to penetrate evenly. The loaf should come about three-quarters up the sides of the pan, leaving room for any rendered fat.
Step 5: Bake for 50-60 minutes, or until the internal temperature reaches 75°C (165°F) and the top is beautifully browned. You might notice some bubbling around the edges—that’s the cheese and sausage fat doing their thing. If the top is browning too quickly, you can tent it loosely with foil for the last 15 minutes.
Step 6: Remove from the oven and let it rest in the pan for at least 10 minutes before slicing. This resting period is crucial—it allows the proteins to set and makes slicing much cleaner. You’ll see some juices in the pan; that’s normal and actually keeps the loaf moist.
Step 7: Carefully run a knife around the edges, then use a flexible spatula to loosen the bottom before transferring to a cutting board. Slice with a sharp serrated knife—you’ll get cleaner cuts that way. Serve warm, with extra maple syrup for drizzling if you like that sweet-savory contrast.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 3 days.
- Freezer: Wrap baked loaf or slices well and freeze for up to 3 months.
- Reviving: Reheat in a 180°C (350°F) oven until warm, or pan-fry for crisp edges.
Serving Suggestions
Complementary Dishes
- Buttery scrambled eggs — The creamy texture pairs wonderfully with the dense, savory loaf, creating a perfect breakfast plate.
- Crispy hash browns — For those who can’t get enough potato at breakfast, the crunchy exterior contrasts beautifully with the soft meatloaf.
- Sautéed greens like spinach or kale — Their slight bitterness cuts through the richness and adds a fresh, healthy element to the meal.
Drinks
- Freshly squeezed orange juice — The bright acidity and sweetness cleanse the palate between bites of the rich, savory loaf.
- Strong black coffee — Its bitterness provides the perfect counterpoint to the fatty sausage and sweet maple notes in the meatloaf.
- Bloody Mary — For a weekend brunch, the spicy tomato cocktail stands up beautifully to the hearty breakfast flavors.
Something Sweet
- Warm cinnamon rolls — That classic breakfast dessert creates the perfect sweet finish after the savory main course.
- Fresh fruit salad — The natural sweetness and juiciness of seasonal fruits provide a light, refreshing contrast.
- Maple-glazed donuts — Continuing the maple theme from the meatloaf makes for a beautifully coordinated breakfast spread.
Top Mistakes to Avoid
- Overmixing the meat mixture. This develops the proteins too much, resulting in a dense, tough texture rather than the tender crumb you want. Mix just until combined—a few streaks are fine.
- Skipping the resting time after baking. I know it’s tempting to slice right in, but that rest allows the juices to redistribute. Cutting too soon means drier slices and a crumbly mess.
- Using meat that’s too lean. Some fat is necessary for flavor and moisture. If your sausage is very lean, consider adding a tablespoon of olive oil to the mixture.
- Packing the loaf pan too tightly. Gentle pressing is all you need. Over-packing creates a dense brick that steam can’t penetrate properly during cooking.
Expert Tips
- Tip: For extra flavor, toast your breadcrumbs lightly in a dry skillet before adding them to the mixture. This deepens their nutty flavor and helps them absorb moisture more effectively.
- Tip: Make a quick glaze by mixing equal parts ketchup and maple syrup, then brushing it over the loaf during the last 15 minutes of baking. It creates a shiny, slightly sweet crust that’s absolutely irresistible.
- Tip: If you’re making this ahead, prepare the mixture the night before and keep it covered in the refrigerator. The flavors will meld beautifully, and all you need to do is bake it in the morning.
- Tip: For individual portions, press the mixture into a muffin tin instead of a loaf pan. Reduce baking time to 25-30 minutes—perfect for grab-and-go breakfasts all week.
- Tip: If you notice excess grease in the pan during baking, carefully tilt the pan and use a baster or spoon to remove it. This prevents a greasy bottom on your finished loaf.
FAQs
Can I make this Breakfast Meatloaf ahead of time?
Absolutely! You have two great options here. You can prepare the mixture up to 24 hours in advance and store it covered in the refrigerator—the flavors actually improve as they meld. Alternatively, you can bake the loaf completely, let it cool, then wrap it tightly and refrigerate for up to 3 days. Reheat slices in a 180°C (350°F) oven for about 15 minutes or until warmed through. The texture holds up remarkably well.
What can I use instead of breadcrumbs?
If you’re out of breadcrumbs or need a gluten-free option, rolled oats (quick or old-fashioned) work beautifully—just pulse them in a food processor briefly. Crushed pork rinds add great flavor for a low-carb version, while almond flour provides a nutty richness. The key is using something that will absorb moisture and help bind the ingredients together without making the loaf heavy.
Why did my meatloaf turn out dry?
Dry meatloaf usually comes from overmixing, overcooking, or using meat that’s too lean. Remember to mix gently, just until combined, and use a meat thermometer to check for doneness at 75°C (165°F)—it will continue cooking as it rests. If your sausage is very lean, consider adding an extra tablespoon of milk or even a bit of grated apple for moisture.
Can I freeze Breakfast Meatloaf?
Yes, it freezes wonderfully! Let the baked loaf cool completely, then wrap it tightly in plastic wrap followed by foil. It will keep for up to 3 months in the freezer. Thaw overnight in the refrigerator before reheating. You can also freeze individual slices—perfect for quick breakfasts when you’re running late.
What’s the best way to reheat leftovers?
For the best texture, reheat slices in a 180°C (350°F) oven for 10-15 minutes until warmed through. This keeps the exterior slightly crisp. The microwave works in a pinch but can make the edges rubbery—if you must microwave, do it at 50% power and place a cup of water in there to maintain moisture. My favorite method? Pan-fry slices in a little butter until crispy on both sides—absolutely delicious!
Breakfast Meatloaf
Make this easy Breakfast Meatloaf recipe for a hearty, all-in-one morning meal. Perfect for meal prep and feeding a crowd. Get the recipe now!
Ingredients
For the Ingredients
-
450 g ground breakfast sausage (mild or spicy)
-
3 large eggs
-
120 g breadcrumbs (panko works great)
-
150 g shredded cheddar cheese
-
1 small onion (finely diced)
-
2 cloves garlic (minced)
-
60 ml milk (any kind)
-
2 tbsp maple syrup
-
1 tbsp Worcestershire sauce
-
1 tsp dried thyme
-
0.5 tsp black pepper
-
0.25 tsp salt (taste your sausage first—it might be salty enough)
-
4 slices cooked bacon (crumbled, optional but recommended)
Instructions
-
Preheat your oven to 190°C (375°F) and lightly grease your loaf pan. In a medium skillet over medium heat, sauté the diced onion until it’s soft and translucent—about 5 minutes. Add the minced garlic and cook for another minute until fragrant. You’ll notice the kitchen starting to smell amazing already. Let this mixture cool slightly before adding to your meat mixture; you don’t want it so hot that it starts cooking the eggs prematurely.01
-
In a large mixing bowl, combine the ground sausage, breadcrumbs, shredded cheese, and the cooled onion-garlic mixture. Use your hands or a sturdy spoon to mix everything together—just until combined. Overmixing can make the loaf dense, so stop when you no longer see streaks of individual ingredients. The texture should be moist but hold together when pressed.02
-
In a separate small bowl, whisk together the eggs, milk, maple syrup, Worcestershire sauce, thyme, black pepper, and salt (if using). Pour this wet mixture over the sausage mixture and combine gently. You’ll notice how the liquid helps bring everything together into a cohesive mass. If using bacon, fold it in now—those crispy bits add wonderful texture throughout.03
-
Transfer the mixture to your prepared loaf pan and press it down evenly, smoothing the top with the back of a spoon or your fingers. Don’t pack it too tightly—you want the heat to penetrate evenly. The loaf should come about three-quarters up the sides of the pan, leaving room for any rendered fat.04
-
Bake for 50-60 minutes, or until the internal temperature reaches 75°C (165°F) and the top is beautifully browned. You might notice some bubbling around the edges—that’s the cheese and sausage fat doing their thing. If the top is browning too quickly, you can tent it loosely with foil for the last 15 minutes.05
-
Remove from the oven and let it rest in the pan for at least 10 minutes before slicing. This resting period is crucial—it allows the proteins to set and makes slicing much cleaner. You’ll see some juices in the pan; that’s normal and actually keeps the loaf moist.06
-
Carefully run a knife around the edges, then use a flexible spatula to loosen the bottom before transferring to a cutting board. Slice with a sharp serrated knife—you’ll get cleaner cuts that way. Serve warm, with extra maple syrup for drizzling if you like that sweet-savory contrast.07
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