Scotch Egg Style Mini Breakfast Meatloaf Recipe

These amazing mini egg-filled meatloafs aren’t just for breakfast. They are also great for lunch or dinner. But served in the morning, they start the day really well.

First, a mixture of pork and beef is seasoned to taste like breakfast sausage. Next, it only takes a minute to shape the meat around a hard-boiled egg. When baked together, the meat and egg turn into a pretty stunning little loaf.

Cook these mini breakfast meatloafs on a lazy weekend morning, or better yet, Sunday evening so they’ll wait in the fridge on Monday morning.

ingredients

• 6 peeled large hard-boiled eggs
• 1 pound ground pork
• 1 pound ground beef
• 1 tablespoon. Olive oil or avocado oil
• 1/2 cup chopped onion
• 2 cloves of minced garlic
• 2 TBSP. hot or Dijon mustard
• 1 tablespoon. chopped fresh sage
• 1 egg
• 1/2 tbsp. dried thyme
• 1 teaspoon. salt
• 1 teaspoon. Garlic powder
• 1 teaspoon. paprika
• 1/2 tsp. black pepper
• 1/2 tsp. Sweetener of your choice
• 1 / 4-1 / 2 tsp. ground fennel
• 1/3 cup Ketchup or hot ketchup
• Fresh thyme, for garnish

Directions

Preheat your oven to 350 degrees Fahrenheit.

In a bowl, mix the pork, beef, oil, onion, garlic, mustard, sage, egg, and dried herbs and spices together.

Once everything is mixed, divide 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.

Spread half of the ketchup on each meatloaf.

Bake for 20 minutes, then brush with the remaining ketchup. Bake another 10 minutes or until the meatloaf is browned and the internal temperature of the meat reaches 160 degrees Fahrenheit. Cover with fresh thyme leaves and enjoy!

To press

About the author

A Missouri-based food blogger, recipe developer, and personal chef, Priscilla specializes in low-carb, paleo, gluten-free, ketogenic, vegetarian, and low-FODMAP cuisine. See what she’s cooking Priscilla cooks, and follow their culinary adventures Instagram and Pinterest.

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