Is it really morning without eggs or some kind of breakfast meat cooking in a skillet? Well, yeah, probably for most of us. But there’s something special about that kind of situation happening on a lazy Sunday morning and for most of us that’s totally doable.
Over the last week or so I’ve gotten a couple emails from people who are loving The Wicked Good Ketogenic Diet Cookbook but who are utterly confused by the Morning Meatloaf recipe on page 47. Whoops. Sorry, pals! I know a lot of cooks would try to make you feel like a “recipe fail” is user-error, but this one is all me!
Here’s the thing, when you write a cookbook, the publishers have a duty to put it through copious rounds of edits and editors, 99% of the time you have wonderful word and nutrition magicians making you look good! But in this instance, when the recipe editors saw “meatloaf” they must have made adjustments on how a traditional meatloaf is cooked. So they added in details that were better left unsaid (“roll it into a ball” instead of pouring it, “cook until 140 degrees” instead of just cook for 30 minutes, which is much higher than 140 degrees, etc.)
This morning I re-made the recipe (which also should have called for two loaf pans instead of one) with no alteration other cutting the recipe in half and leaving out the extra instruction details that weren’t meant to apply. I’m re-publishing it here, halved, because it’s exactly how I made it this morning and I don’t want anyone else to fail at this UTTERLY DELICIOUS recipe! I recommend a pre-seasoned bulk sausage like Jimmy Dean’s sage mix, which is low carb because it doesn’t have weird fillers.
- 6 large eggs
- 1lb bulk sweet Italian sausage or breakfast sausage (I used Jimmy Dean's sage blend - it comes in a tube and is pre-seasoned)
- 1/4 yellow onion, chopped
- 4oz organic cream cheese at room temperature, divided
- 1 cup shredded cheddar cheese
- 2 tbsp chopped scallion
- Preheat oven to 350 degrees F
- Grease small loaf pan with some ghee.
- In a large bowl, lightly beat the eggs. Add the sausage, onion, and half the cream cheese. Mix thoroughly.
- Pour the meatloaf and egg mixture into the loaf pan. Add to the oven and bake, uncovered, about 30 minutes or until stiff.
- Remove from oven and let sit for 5 minutes. Some fat may have risen to the top and begun to cool. You can use a spoon to lightly scrape it off (it should come right off without ruining the meatloaf top.)
- Spread the remaining cream cheese over the top of the meatloaf, then top it with cheddar cheese and scallions. Add the meatloaf back to the oven.
- Bake for about 5 more minutes, then switch to Broil for about 2-3 or until the cheddar cheese begins to golden and crisp.
- Remove from oven, and let the meatloaf sit for at least 5 minutes before slicing and serving.
- Per serving: Calories: 682 | Total Fat 56g | Protein: 38g | Carbohydrates: 5g | Fiber: 0.5g | Net Carbs: 4.5g per serving (if using Jimmy Dean).
After you mix the recipe, it should look like this after you pour it into your small loaf pan (or glass, in my case.)
And after you remove it from the oven, it’ll have a little fat risen to the top, so don’t be alarmed if it looks like this!
Just get a spoon and lightly scrape it off (after it has cooled for a couple minutes it should slide right off.)
Then you can add the cheeses and scallions on top!
Once it comes out the oven with a little broil at the end, it will look and smell sooo tasty!
Let it cool for at least five minutes, then you can slice it up and serve! For smaller stomachs, you could totally get more than 4 servings out of this.
Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)