Low Carb Breakfast Meatloaf

This Low Carb Breakfast Meatloaf will definitely be a family favorite!

I am so excited to bring you this new fantastic breakfast dish.  Whether you’re prepping for a whole weeks worth of breakfasts, a simple breakfast on the weekend or maybe even a Christmas brunch, this dish is perfect.

If you’re stuck in a creative breakfast block, then this recipe will definitely help you out.  I’m so surprised I never thought about this before.  Why haven’t we ever made a breakfast meatloaf?  This is crazy!

I’ll be honest with you.  I had to make this meatloaf 4 times before it was finally perfected. Four times!  We’ve been eating so much meatloaf that it’s coming out of our ears! 

However, what I’ve learned from this is that this Low Carb Breakfast Meatloaf is legit amazing and my whole family (including my 18 month old daughter) LOVE it!

This blog is all about making the BEST Low Carb Breakfast Meatloaf.

Easy & Quick Low Carb Breakfast Meatloaf

This recipe is so easy to make.  With minimum ingredients and barely any prep work you can have your breakfast meatloaf on the table and in your bellies in an hour.  That’s it!  And just like our dinner meatloaf here it has a ton of protein and will keep you and your family full for hours.  

When I make a dinner meatloaf I usually add a delicious cheesy middle, but for this breakfast meatloaf I’ve added cheesy scrambled eggs!  So not only are you getting a ton of protein from the meats we’re using but also from the eggs. 

Meatloaf For Breakfast?

OMG yes!  This meatloaf has 3 different meats all jammed together to make a protein powerhouse of a breakfast.  Breakfast sausage and bacon provide the fat and flavor, while the ground turkey offers a ton of protein.  Then with the addition of a cheesy scrambled egg center, I think it may be the “breakfast of the future.” Haha, okay I’m being silly, but seriously you should make this and see for yourself.  You too will wonder why you’ve never thought of it before.

Can I Batch Cook This Low Carb Breakfast Meatloaf For Future Meals?

Absolutely!  Besides being super quick and easy to make if you’re short on time, it is perfect for meal prepping and batch cooking.  This meatloaf freezes very well which means you can make a few meatloaves at once and feed yourself and/or your family multiple breakfasts in the future.

Prepping Our Breakfast Meatloaf

The very first thing you should do is turn your oven on.  As your oven is preheating you will need to wash and dice all vegetables and set them to the side.

After you’ve washed and diced all the veggies, you’ll then dice bacon.  Here I’ve used the Never Any no sugar bacon, however you can use whatever bacon you like.  You’ll only need 4 pieces.  Once bacon is diced you’ll then add it to a pan on medium heat.

While our bacon is cooking, we’ll put our pork sausage and ground turkey into a large mixing bowl. To that bowl we’ll add our pork panko (or crushed pork rinds), rubbed sage, black pepper and salt. 

It will not take long for the bacon to cook and get crispy.  Once done remove bacon from the pan using a slotted spoon and add it to the meat mixture.  Keep your heat on medium and add the bell peppers and onion to the pan and add a large pinch of black pepper.  Continue to cook and stir until caramelized.  This will take anywhere from 5-10 minutes. 

During this time you’ll crack 6 eggs into the same bowl the raw vegetables were in (because why make more dishes?) add a pinch of salt and black pepper and whisk. 

As soon as the bell peppers and onion are caramelized dump them into the meat mixture and then add the scrambled eggs to the pan.

Turn your heat all the way down.  You will want to babysit your eggs and as soon as the eggs start to come together you will take them off the heat completely.  

I actually remove the scrambled eggs from the pan and place them in a bowl to stop the cooking.  

Shaping Our Low Carb Breakfast Meatloaf

Start mixing the meat, seasonings, pork panko and vegetables. Take about 1/3 of the mixture and add it to a sheet of parchment paper and lay another sheet of parchment on top of the meat mixture.  Using a rolling pin or your hands, flatten out the meat mixture to about 1/4 of an inch thick.  This will be the top of our meatloaf.

Now to a sheet pan, apply a layer of aluminum foil and spray with avocado oil or whatever cooking spray you have.  Both of these applications will help with cleanup and lessen the chance of the meat sticking.  “Plop” the remaining 2/3rds of the mixture and start forming into a loaf. 

Use your fingers and knuckles to flatten out the base and to push up the sides of your meatloaf so that is resembles a bowl.

Now that we have a delicious “meat bowl” (ha ha) we’ll add our scrambled eggs and then top the eggs with our yummy smoked gouda cheese.  You can use whatever cheese you have on hand.  Just make sure it melts.  

All that’s left now is putting our “top” on.  This part can be a tiny bit tricky.  It may come apart when you’re trying to lay in onto the base, and that’s okay. If you have any cracks or holes, jut pinched the meat together.  Kind of like you would with pie crust or a dumpling.  Once you’ve pinched any cracks or holes, you can then shape your meatloaf into an actual loaf. 

If you choose to cook your low carb breakfast meatloaf in a loaf pan instead of free-form, that it totally fine.  Just remember that you’ll have to cook it longer and you may end up with a ton of fat pooled on the top of your meatloaf.  

Once you’ve formed your meatloaf place it under the broiler uncovered for 10 minutes.  Once the 10 minutes are up, remove baking sheet from the broiler and set your oven to 375°F.  Now you’ll (very carefully) cover the breakfast meatloaf with a sheet of aluminum foil and put it in your oven for 30 minutes. 

Allow your meatloaf to cool and rest for at least 5 minutes before cutting into it.  You can absolutely top it with sugar free ketchup or any other keto breakfast condiments you like.  I personally think it’s fantastic on it’s own.  

Please let us know what you thought about this amazing Low Carb Breakfast Meatloaf. 

Low Carb Breakfast Meatloaf

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yes! You can totally have a BREAKFAST meatloaf. Easy and quick breakfast the entire family will love.

Print

Ingredients

• 1 lb pork breakfast sausage
• 1 lb ground turkey
• 2 oz red bell pepper
• 2 oz orange bell pepper
• 2 oz yellow bell pepper
• 4 slices bacon
• 6 large eggs
• 2 oz smoked gouda
• ½ cup pork panko
• 2 tsp sage
• 1 tsp + black pepper
• ½  tsp + salt

Instructions

1. To a large bowl add the ground turkey, breakfast sausage, sage, 1 tsp black pepper, ½ salt and pork panko.
2. Finely dice bell peppers and onion and set to the side.
3. Shred cheese.
4. Chop bacon and add to a cold pan. Then turn your heat to medium low and cook until desired doneness. With a slotted spoon remove cooked bacon from pan and add to the meat mixture.
5. Add chopped bell peppers and onion to the hot pan with the bacon drippings. Add a large pinch of black pepper and salt. Cook until caramelized. Once caramelized remove vegetables with a slotted spoon and add to meat mixture. Turn temp all the way down.
6. In a bowl crack large eggs and add a pinch of black pepper and salt. Whisk and then add to pan with the remaining bacon drippings. Make sure you baby sit your eggs as you do not want to cook them all the way. As soon as the eggs start to set, remove from heat and from pan into a separate bowl. Do not add your eggs to the bowl that contains the meat and veggies.
7. Mix meat mixture thoroughly and place 1/3 of the mixture onto a piece of parchment paper. Add another piece of parchment on top and then roll out until about 1/4 inch thick and place to the side.
8. Place the remaining mixture on foil lined baking sheet and spray with avocado oil or other cooking spray. Flatten out with hand and then mold meat into a loaf shape. Then use the sides of your hands and your knuckles to create walls so your meatloaf base resembles a bowl.
9. Next add your scrambled eggs and top with shredded cheese.
10. Place your meatloaf "hat" on top and pinch together any tears, holes or cracks. Similar to what you'd do with pie crust. Once smoothed out, reshape into a loaf.
11. Turn your broiler on and place meatloaf uncovered under broiler for 10 minutes.
12. Once 10 minutes are up set your oven to 375°F. Carefully cover meatloaf with aluminum foil and cook for 30 minutes. Once done allow to rest for 5-10 minutes.
13. Serve with favorite low carb and keto approved breakfast sides.

Notes

If unsure, always check doneness with meat thermometer.

Nutrition Information:

Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 394Total Fat: 27.2gSaturated Fat: 9.3gCholesterol: 250mgSodium: 659mgCarbohydrates: 1.1gNet Carbohydrates: .8gFiber: .3gSugar: .6gProtein: 32.9g