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A little sweet & a little spicy, my Breakfast Meatloaf is sure to satisfy even the pickiest breakfast eaters.
I have a ton of ground breakfast sausage in the freezer and I was tired of just having a side of sausage with breakfast…although I have to say that John sometimes grills it in little patties and it is AMAZING! Still, I wanted something different. I thought about meatloaf and how fun that could be for breakfast some eggs. So, I started searching for a recipe online and all I could find was how to use up a traditional supper meatloaf for breakfast the next. That wasn’t the flavor I was going for, so I came up with this.
It’s sweet and a little spicy (thank you, my cayenne pepper friend). The breakfast sausage gives it a unique flavor and the ketchup/maple syrup gives it that wonderful sweet breakfast-y flavor! I totally shocked myself with this recipe. I’ve never made meatloaf, but I will have to try to now….it was super easy (like 5 minutes prep time) and then in to the oven for almost an hour! Plenty of time to do other kitchen things (make the eggs, clean the kitchen, whatever).
- 1/2 medium yellow onion, peeled and finely diced
- 1/2 tsp dry thyme
- 1/8-1/4 tsp cayenne pepper
- pinch nutmeg
- 1 tsp salt
- 1/2 tsp pepper
- 3/4 cup rolled oats
- 1/2 cup warm water
- 1 pound Johnsonville ground Italian breakfast sausage
- 1 large egg
- 1/4 cup ketchup
- 1/4 pure maple syrup
- Preheat oven to 350 F. In a large bowl, add oats and warm water. Allow to soak for a few minutes. Meanwhile, prepare a large baking sheet with non-stick cooking spray. In a small bowl combine ketchup and maple syrup, save for later.
- To the oatmeal mixture add onion, seasonings, sausage, and egg. Gently mix by hand just until combined. Pour out onto prepared pan and form into a loaf shape. Top with 1/2 of the ketchup mixture. Bake for 30 minutes. Brush top with remaining ketchup mixture and continue cooking for an additional 25 minutes.
- Remove from oven and let cool slightly. Slice in 1/2 in slices.
- *Note: adjust cayenne to your taste. I liked the little kick it had with a 1/4 tsp, but if you don't like a lot of heat use only 1/8 tsp. Also, the meatloaf was very moist and crumbled a little when I served it warm. Once it was cooled to room temp, it stayed together nicely.
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