Breakfast Meatloaf (Paleo, Whole30 + Keto)

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Breakfast meatloaf is a tasty twist on a classic dish. It combines ground beef, sausage, bacon, and veggies into a savory morning meal. This paleo and keto-friendly recipe is perfect for meal prep, giving you a protein-packed breakfast all week long.

You’ll love how easy it is to make. Just mix the ingredients, shape the loaf, and bake. The result is a flavorful, filling breakfast that’s great hot or cold. Serve it with eggs and greens for a complete meal that will keep you full until lunch.

Exact Ingredients List

Here’s everything you’ll need to make this yummy breakfast meatloaf:

• 8 slices bacon, diced
• 3 cloves garlic, peeled
• 1/2 onion
• 2 cups mushrooms
• 1 tbsp fresh sage (about 5-6 leaves)
• 1 tbsp fresh rosemary (about 1 large sprig)
• 1 lb ground beef
• 1 lb ground sausage (breakfast or Italian)
• 1 tsp salt
• 1 tsp pepper
• 2 eggs

You’ll also need a bit of butter or ghee to grease your baking dish. Don’t forget to grab an 8×8 inch dish for baking the meatloaf.

The recipe serves 6 people, so it’s perfect for a family breakfast or meal prep. You can easily double the recipe if you’re feeding a crowd or want leftovers.

Remember to choose high-quality, fresh ingredients for the best flavor. Grass-fed beef and pasture-raised pork will give your meatloaf an extra tasty boost.

Instructions

Dice 8 slices of bacon and cook in a skillet over medium heat for 6-7 minutes. Remove when edges start to crisp.

While bacon cooks, preheat your oven to 400°F. Grease an 8×8 baking dish with butter or ghee.

Use a food processor to finely chop garlic, onion, mushrooms, sage, and rosemary. You can also chop by hand if you prefer.

Mix ground beef, sausage, eggs, chopped veggies, salt, pepper, and cooked bacon in a large bowl. Use your hands to combine well.

Spread the mixture evenly in your greased baking dish. Pop it in the oven and bake for 1 hour.

Let your meatloaf cool for at least 5 minutes before serving. Try it over greens with a fried egg on top for a tasty breakfast!

This recipe makes 6 servings. Perfect for meal prep or feeding a hungry family. Enjoy your savory breakfast meatloaf!

Possible Substitutes List

You can easily swap out some ingredients in this breakfast meatloaf to suit your taste or dietary needs. Here are some options:

• Ground meat: Try ground turkey or chicken instead of beef
• Sausage: Use ground pork or more beef if you don’t have sausage
• Bacon: Turkey bacon works too, or skip it for a lighter version
• Mushrooms: Zucchini or bell peppers can add veggie bulk
• Fresh herbs: Dried herbs work in a pinch (use 1 tsp dried for each tbsp fresh)

For the eggs, you can use a flax egg (1 tbsp ground flax + 3 tbsp water) to make it egg-free.

If you’re not strictly paleo or keto, you might add:

• 1/4 cup oats or almond flour for binding
• 1/2 cup grated cheese for extra flavor

Remember, changing ingredients may affect cooking time and texture. Keep an eye on your meatloaf as it bakes and adjust as needed.

How To Make It Diabetes-Friendly

To make this breakfast meatloaf more diabetes-friendly, you can try a few simple swaps. Start by using lean ground beef and turkey sausage instead of regular ground beef and pork sausage. This will cut down on saturated fat and calories.

You can also boost the fiber content by adding grated zucchini or carrots to the mix. These veggies will blend right in and add nutrients without changing the taste too much.

Consider reducing the amount of bacon or using turkey bacon as a lower-fat option. You might also want to skip the added salt, as many of the ingredients already contain sodium.

Here are some other tips:

• Use almond flour instead of breadcrumbs to keep carbs low
• Add extra mushrooms for more bulk and nutrients
• Try using just egg whites instead of whole eggs

When serving, pair your meatloaf with non-starchy veggies like spinach or broccoli. This will help balance your plate and keep blood sugar levels more stable.

Remember to watch your portion size too. A smaller slice paired with veggies can make for a satisfying, diabetes-friendly meal.

Tips, Tricks & Storing

For the best breakfast meatloaf, use high-quality meat. Mix ground beef and sausage for a richer flavor. Don’t overmix the ingredients – this can make your meatloaf tough.

Let the meatloaf rest for 5-10 minutes after baking. This helps it hold together better when slicing. For easy removal, line your baking dish with parchment paper before adding the meat mixture.

To store leftovers, slice the cooled meatloaf and place in an airtight container. It will keep in the fridge for 3-4 days. You can also freeze individual slices for up to 3 months.

Reheat slices in the microwave or a skillet. For a crispy exterior, pan-fry slices in a little oil. Serve with a fried egg on top for an extra protein boost.

Try these variations:

• Add diced bell peppers for color and crunch
• Use ground turkey instead of beef for a leaner option
• Sprinkle almond flour on top for a crispy crust

Remember, this meatloaf isn’t just for breakfast. It makes a great lunch or dinner too!