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