Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
29 Jun

Mini Breakfast Meatloaves

Mini MeatloafIt’s true; these amazing egg-stuffed mini meatloaves aren’t only for breakfast. They’re great for lunch or dinner, too. But when served in the morning (with a side of bacon, if you have it) they really start the day off right.

First, a mixture of pork and beef is seasoned to taste like breakfast sausage. Next, it only takes a minute to form the meat around a hardboiled egg. When baked together, the meat and egg turn into a rather stunning little loaf.

Cook these mini breakfast meatloaves on a lazy weekend morning, or better yet, on Sunday night so they’re waiting in the refrigerator Monday morning. Eat them cold or give the cooked loaves a quick zap in the microwave. Now that’s a way to start a week.

Servings: 4

Time in the Kitchen: 1 hour, 15 minutes (includes hard boiling the eggs)


  • 4 hardboiled eggs, peeled
  • 2 tablespoons olive oil (30 ml)
  • 1 small yellow onion, finely chopped
  • 1/2 pound ground beef
  • 1 pound ground pork
  • 1 tablespoon finely chopped fresh sage leaves (15 ml)
  • 2 tablespoons fresh thyme leaves (30 ml)
  • 2 teaspoons fennel seeds (10 ml)
  • 1/4 teaspoon ground nutmeg (a pinch)
  • 1/4 teaspoon ground allspice (a pinch)
  • 1/2 teaspoon black pepper (a pinch)
  • 1 teaspoon salt (5 ml)
  • 1 raw egg


Recipe Tip: To hard boil the eggs, completely cover the eggs with cold water in a deep pot and bring the water to a boil. As soon as the water begins to boil, turn off the heat and put a lid on the pot. Let the eggs sit for 12 minutes, then drain. Put the eggs in a bowl of cold water to cool down before peeling.

Preheat oven to 325 ºF (163 ºC).

In a skillet, heat the olive oil over medium. Add the onion and sauté until soft.

In a large bowl combine the onion with the ground meat, sage, thyme, fennel seeds, nutmeg, allspice, black pepper, salt and raw egg. Mix well with your hands.

Separate the meat into 4 even portions. Roll each portion into a ball then flatten the meat into a large thin patty. Set a hardboiled egg in the middle and fold the meat over the egg and shape it with your hands until the egg is completely hidden. The meat should be shaped like a tiny oval meatloaf.

Form Loaves

In a rimmed baking pan, bake the meatloaves uncovered for 35 minutes, or until the temperature in the middle is at least 165 ºF.

Remove from the oven and let the meatloaves rest for 10 minutes before slicing. Serve with Primal ketchup and if you like, bacon on the side.

Mini Meatloaf
Shop Now

Not Sure What to Eat? Get the Primal Blueprint Meal Plan for Shopping Lists and Recipes Delivered Directly to Your Inbox Each Week. Now Available as an App!

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. Those look delicious. I really like the color the stuffed egg adds.

    Bjjcaveman wrote on June 29th, 2013
    • You want color? Try using hard-boiled PICKLED eggs!

      Wenchypoo wrote on June 29th, 2013
      • When in doubt …pickled eggs!

        Alexandra wrote on June 30th, 2013
  2. Looks and sounds tasty. Will have to try these!

    Naz wrote on June 29th, 2013
  3. Oh my, we are just sitting here talking about how to “paleo-up” my husband’s breakfast and viola! This looks GREAT. I’m seeing these with bacon wrapped around them sometimes. I want something for the 10 year old picky eater boy and I think he might do this, we need something with FAT for school days to keep him going until lunch. (Or even for lunch)

    2Rae wrote on June 29th, 2013
  4. Those are called scotch eggs.

    Roget wrote on June 29th, 2013
    • Agree. Better yet, “bread” them with crushed pork rinds…

      Graham wrote on June 29th, 2013
      • Crushed rinds are great, coconut flour also works. But, if you can deep fry them in real lard or tallow they are way better!

        paleo-leo wrote on July 4th, 2013
    • Scotch Eggs – Had them a lot when I was young… Quite common to find these in lunchtime cafes here in NZ

      Peter wrote on June 29th, 2013
      • Definitely scotch eggs – an old recipe form way back!

        Sue wrote on June 30th, 2013
        • One of my fave’s from years past. Grandpa (from UK) would make them for picnics. YUMMY

          ramsmom wrote on June 30th, 2013
    • +1.

      Madama Butterfry wrote on June 30th, 2013
    • Yes indeed they are. I grew up in the 50’s and 60’s with scotch eggs…. One of the first things I learnt to cook. A great lunch snack or breakfast on the go.

      Denise Manderscheid wrote on July 1st, 2013
  5. Yes, the recipe for scotch eggs like this is in Dr John Briffa’s book Waist Disposal.

    Roger Thomas wrote on June 29th, 2013
  6. My mouth is watering…gotta try these soon.

    Sophia wrote on June 29th, 2013
  7. Yum, might have to cook these this week!

    Sarah wrote on June 29th, 2013
  8. Looks like albondigas. Mexican.

    Joshua wrote on June 29th, 2013
  9. I make these all the time with different sausages/ground meats and even different eggs. Last time I used a homestyle breakfast sausage with duck eggs. Those were not so mini-meatloaves. I call them Scotch eggs, and I’m sure other people do too. They are my favorite “grab and go” breakfast.

    Awestra wrote on June 29th, 2013
  10. Mark, I almost always drool over your recipes and make quite a few, and these are no exception. What a fantastic creation! I just wonder how Paleo it truly is to “zap it” with a microwave. We have enough information of the harm of microwaves not be in that camp!!

    Marilyn Diamond wrote on June 29th, 2013
    • I think this is a good point as it struck me as an odd statement as well. I have not owned a microwave in decades but hear that “heating things up” is ok but actually cooking in the mw denudes the food. Be a good subject for Ask Mark and something I’ve wondered about. Plenty of theories; any facts?

      embur7 wrote on June 29th, 2013
      • Plants that were given water that was microwaved died. We got rid of our microwave a few years ago and I don’t miss it a bit. If it kills plants, I don’t want to know what it’d do to me.

        Kate T wrote on June 29th, 2013
        • For what it’s worth, I just looked up the bit about plants and microwaved water on, and it’s false.

          Cyborcat wrote on June 29th, 2013

        The word “microwave” in the article linked to it =P

        Cyborcat wrote on June 29th, 2013
    • If you have a sunny window just put your food there to warm – no nuker needed.
      I’ve also learned to eat my food cool or room temperature… just imagine cooking in the fire one evening and then wrapping your leftovers in a piece of leaf or leather and nibbling on it the next day as you work/explore. No fridge and no nuke needed. I am learning to eat this way (food that keep well till the next mid morning and don’t cook any more than that lest I need a fridge.) I know it may sound hazardous to some but my gut is so much happier since eating this way…

      Amy Crowns wrote on July 4th, 2013
  11. Doesn’t olive oil oxidize over medium heat??

    Jordan wrote on June 29th, 2013
    • Here’s a link to the smoke points of various fats and oils.

      JoanieL wrote on June 30th, 2013
    • Use coconut oil or bacon drippings for truly Paleo cooking. Never heat olive oil.

      Expat wrote on July 3rd, 2013
  12. I wonder if my Scottish brother-in-law has ever eaten Scotch eggs?

    I’ve made these and they’re DELICIOUS.

    Kristina wrote on June 29th, 2013
  13. I’ve never heard of Scotch eggs before. This sounds and looks really good! Another thing to try out when it’s my turn to cook!

    Loni wrote on June 29th, 2013
  14. I wonder if adding spinach to the sausage would work? Veggies in with meat, would be a nice on the run breakfast or lunch.

    Sharon T wrote on June 29th, 2013
  15. Hi Mark, I really liked this idea. I clicked on your primal ketchup link and the recipe looks very doable. My printers not working right now (needs replaced) so I saved the link in my favorites so I can retrieve it again later. I’m eating enough eggs, chicken and salmon, but haven’t been eating red meat regular enough. The last red meat I ate was on Father’s Day. Before that, must have been 3 months or so. Anyway, good food post!

    Marc wrote on June 29th, 2013
  16. Scotch Eggs! We have these a lot here in the UK. They ALWAYS used to be seen at the wake after a funeral – seem to have gone off the radar a bit.

    Andrew wrote on June 29th, 2013
    • Gives a whole new meaning “to die for”…

      Nocona wrote on June 30th, 2013
  17. Just made some a few hours ago with venison instead of beef. I didn’t have the pork, which it would have added more flavor, but it was good none the less. I love the fact that it’s all protein!

    Tom Keltesch wrote on June 30th, 2013
  18. Superb! I’ve just been wondering what I could do about a quick yet filling and nutritious breakfast on the go, when don’t have enough time to cook and eat before work. Often I just don’t feel remotely hungry when getting ready for work, it’s just too early. Then, when I’m hungry I’m away from home and can’t cook. This will be the perfect on-the-go breakfast! Thank you Mark!!

    Karen Rose wrote on June 30th, 2013
  19. I made this today with all beef instead of pork. I also added some yellow & orange bell peppers (nearly liquified with all the other veggies/seasonings in my Ninja) to the meat. Came out quite well. My husband and 1 yr old both ate it.

    For sauce, I made the ketchup recipe linked here. WAY too liquidy, though it had good flavor (after I added a teaspoon of honey to balance out the vinegar). Next time, will use less vinegar & less water.

    I also made my go-to sauce: dijon mustard mixed with hot sauce. The mini-meatloaf tasted good dipped in this, too.

    NatPatBen wrote on June 30th, 2013
  20. Wow what timing, wife made these last night and they’re my lunch’s protein for the week. So far lunch has been splendid.

    John Mullanaphy wrote on July 1st, 2013
  21. Ooh, I have to try these out sometime, look SO tasty! I have another one worthy of a primal spot light. Scrambled egg avocado bake. Preheat oven to 350 degrees. One avocado, halved and de pitted, one egg scrambled, uncooked, spoon egg into the pit hole in each avocado half (may need to slice off a spot on the bottom so the avocado halved sit level) season however you like (cumin is great!) and place in an oven safe skillet or on a baking sheet and bake in oven until egg is done. So yummy!

    Venna wrote on July 1st, 2013
  22. Properly called scotch eggs. I’ve been making them for years.

    Aaron wrote on July 1st, 2013
  23. WAY easier are meat cupcakes! (I limit eggs – wish I could center breakfast around them, like so may Primal/Paleo eaters.)

    We chop onions/carrots/celery/whatever seems like a good idea, and form balls that fit into our muffin tins. For bonus points, a chunk of frozen artichoke heart in the middle is special. If it’s lamb, I sometimes wrap each ‘cupcake’ in a grape leaf. (YUM.) Of course you’ll match spices and herbs to the other ingredients… and to what’s on hand.

    Bake about 25-30 minutes @350.

    They travel well and freeze well…

    Sara in Brooklyn wrote on July 1st, 2013
  24. So, I was so infatuated with this recipe, I had to make them on Sunday! It just so happened I had some ground turkey defrosted so I used that instead of sausage. I didn’t have any sage or thyme handy so I used basil and oregano and went for an Italian vibe. I also added 2/3 c of shredded sharp cheddar and a little chili powder for good luck! These turned out so great! I packed them in little containers with a side of salsa and a sliver of avocado and have eaten them the past couple of days for breakfast at the office. This is definitely a keeper! My only advice is to up the seasonings or something to give it more flavor, but that’s to your taste. Thanks for the recipe!!

    Rachel wrote on July 2nd, 2013
  25. What a handy little grab-and-go breakfast! Meat lovers rejoice :-)

    Mari Ann Lisenbe wrote on July 2nd, 2013
  26. busy making them right now!

    Tifa wrote on July 2nd, 2013
  27. A lot of people are calling these Scotch Eggs but to be a true Scotch Egg it should be covered in breadcrumbs. Tasty with or without the breadcrumbs!

    Richard wrote on July 2nd, 2013
  28. So what happens when we freeze these?

    Guess I’ll have to try it and see unless one of you all have experience.

    Becky wrote on July 3rd, 2013
  29. How long will these keep in the refrigerator? Could you still eat them cold after say three days in the fridge?

    Dennis wrote on July 4th, 2013
  30. yum …. what can any one say ….. this morning I showed my wife and she said the same thing …YUM, so I hit print …ooopppps the printer went nuts printing off every thing that has written.. Mark, is there, or could you put in place a printer friendly option… any way happy hunting…..

    moe wrote on July 4th, 2013
  31. Where I live in Asia, ovens are very uncommon in most apartments and homes. Would it be possible to steam these? Does anyone have any ideas?

    Ryan A. wrote on July 5th, 2013
    • Hi Ryan,

      Maybe you could try dry frying them? Might be a bit tricky to keep the egg all covered with the mince… would have to turn it over incessantly!

      Maybe you could steam them, then finish off in the frying pan (or grill, do you have a grill?)… just to get that nice brown outer.

      Good luck!

      Angela B wrote on July 5th, 2013
      • At this time, I do not have a grill. The three options are the microwave, steamer, or wok. I don’t even have a flat-bottomed frying pan.

        I’ll experiment and see what I can come up with.

        Ryan A. wrote on July 5th, 2013
  32. I’ve got some of these in the oven now, they smell and look great!

    Am a big fan of the Scotch Egg, but here in the UK they’re usually a pretty thin layer of sausage, covered in bread crumb, and then (I think) deep fried! Not the same at all.

    Thanks for the delicious recipe :-)

    Angela B wrote on July 5th, 2013

Leave a Reply

If you'd like to add an avatar to all of your comments click here!

© 2016 Mark's Daily Apple

Subscribe to the Newsletter and Get a Free Copy
of Mark Sisson's Fitness eBook and more!