Morning Meatloaf {Ketogenic + Low-Carb Friendly}

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 cooking 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.

Morning Meatloaf Recipe {Ketogenic + Low-Carb Friendly}

Servings: 4

Prep Time: 10 minutes| Cooking Time: 35 minutes | Total Time: 45 minutes

Nutritional Facts: 4.5g Net Carbs| 671 Calories | 59g Fat | 4.5g Carbs | 31g Protein | 0g Fiber

Ingredients:

• 2 tbsp ghee
• 6 large eggs
• 1 lb, uncooked ground sausage
• 1/4 cup, chopped yellow onion
• 4oz cream cheese, room temperature, divided
• 1 cup shredded cheddar
• 2 tbsp chopped scallions

Steps:

1. Preheat oven to 350 degrees F
2. Grease small loaf pan with some ghee.
3. In a large bowl, lightly beat the eggs. Add the sausage, onion, and half the cream cheese. Mix thoroughly.
4. Pour the meatloaf and egg mixture into the loaf pan. Add to the oven and bake, uncovered, about 30 minutes or until stiff.
   
5. 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. 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. 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. Remove from oven, and let your morning meatloaf sit for at least 5 minutes before slicing and serving.
   
   

Morning Meatloaf {Ketogenic + Low-Carb Friendly}

Print Recipe

4.9 from 25 reviews

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.

• Author: Amanda C. Hughes
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 Servings 1x
• Category: Breakfast

Ingredients

Scale 1x2x3x

• 2 tbsp ghee
• 6 large eggs
• 1 lb, uncooked ground sausage
• 1/4 cup, chopped yellow onion
• 4oz cream cheese, room temperature, divided
• 1 cup shredded cheddar
• 2 tbsp chopped scallions

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Instructions

1. Preheat oven to 350 degrees F
2. Grease small loaf pan with some ghee.
3. In a large bowl, lightly beat the eggs. Add the sausage, onion, and half the cream cheese. Mix thoroughly.
4. Pour the meatloaf and egg mixture into the loaf pan. Add to the oven and bake, uncovered, about 30 minutes or until stiff.
5. 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. 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. 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. Remove from oven, and let your morning meatloaf sit for at least 5 minutes before slicing and serving.

Nutrition

• Serving Size: 4
• Calories: 671
• Fat: 59g
• Carbohydrates: 4.5g
• Fiber: 0g
• Protein: 31g

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.