Morning Meatloaf

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Morning Meatloaf

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Ingredients

Adjust Servings:
2 tbsp ghee
6 large eggs
1 lb, uncooked ground sausage I used Jimmy Dean's Sage Blend
1/4 cup, chopped yellow onion
4oz cream cheese room temperature, divided
1 cup shredded cheddar
2 tbsp chopped scallions

Nutritional information

4.5g
Net Carbs
671
Calories
59g
Fat
4.5g
Carbs
0g
Fiber
31g
Protein
  • 45 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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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. This is a deeeee-lish recipe update for the Morning Meatloaf on page 47 of the Wicked Good Ketogenic Diet Cookbook. It’s cheesy, and the sage sausage gives it a wonderful flavor.

This recipe comes from my cookbook, The Wicked Good Ketogenic Diet Cookbook.

Looking for a tasty smoothie to wash down your morning meatloaf? Check out my post Low-Carb Smoothies & Shakes with 5 Net Carbs or Less.

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Steps

1
Done

Preheat oven to 350 degrees F

2
Done

Grease small loaf pan with some ghee.

3
Done

In a large bowl, lightly beat the eggs. Add the sausage, onion, and half the cream cheese. Mix thoroughly.

4
Done

Pour the meatloaf and egg mixture into the loaf pan. Add to the oven and bake, uncovered, about 30 minutes or until stiff.

5
Done

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.)

6
Done

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.

7
Done

Bake for about 5 more minutes, then switch to Broil for about 2-3 or until the cheddar cheese begins to golden and crisp.

8
Done

Remove from oven, and let the meatloaf sit for at least 5 minutes before slicing and serving.

Amanda C. Hughes

Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge. Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog. I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, many of the links on my blog are affiliate links, which helps to pay down the cost of keeping this blog up and running.

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17 Comments Hide Comments

I made this this morning and it was delicious. I used my 8″ cast iron skillet, because I love cast iron, and it cooked up beautifully. Thanks for the recipe.

Yes I make it all the time to eat all week long! It freezes well too if you divvy up portions in advance and freeze single portions.

Hello there! This article could not bbe written any better!
Going through this article reminds me oof my previous roommate!
He constantly kept preaching about this. I amm goking to forward thhis article to him.
Pretty sure he’s going to have a great read. Many thanks for sharing!

Hi there! Is this really 0.5 g of protein? Wondering how that’s possible when there’s so many eggs and meat in the recipe.

Since your recipe didn’t specify, I put it in the oven with raw onions and raw sausage. It’s been in 40 minutes and the sausage is still not cooked! I have put it back for another 10. Has anyone else had this problem?

Hi Gloria, if you look at the step by step instructions you can see how it should look each step of the way. 40 minutes should be more than enough for this to cook, are you using a small loaf pan? Remember there’s a lot of egg, so it won’t be tough like a normal meatloaf that is 100% meat.

This is my first time making something from this book.. I purchased the book over a year ago. In the book the receipt called for 12 large eggs and 2 pounds of sausage. It was soupy when I put it in the oven. All the receipe’s I found on the internet and here are way less than that. I’m just worried…there is something wrong with my book. It said it serves 6, but obviously with 2 pounds of sausage and 12 eggs that not right. Confused Patricia

Hi Patricia, if you follow the instructions here, it will come out perfectly, I’ve even included photos for every step of the way, and all the nutrition and servings are updated here. (Soupy is fine when you put it in, the eggs firm up).

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