Hearty breakfast meatloaf—savory, juicy, and loaded with eggs, sausage, and spices. A satisfying morning twist on a classic comfort dish.
Ingredients You’ll Need
This beauty is built on simple, no-fuss ingredients—each one bringing its own unique magic to the loaf. The creamy cheese, savory sausage, and crispy hash browns are the backbone, while pantry spices and optional green onions bring depth and color. Don’t skip or skimp: every ingredient helps Breakfast Meatloaf shine!
- Breakfast sausage: This is the savory, juicy base that keeps the loaf moist and packed with classic breakfast flavor.
- Frozen hash browns (thawed): They melt into the loaf for a lovely, soft texture and a subtle potato sweetness.
- Shredded cheddar cheese: Sharp, melty cheddar adds irresistible richness and gooeyness.
- Large eggs (divided): Four eggs bind everything together; the last two create a buttery scramble for on top.
- Milk: Adds silkiness to the scrambled eggs for an extra creamy finish.
- Salt: Wakes up all the flavors and keeps the dish from tasting flat.
- Black pepper: Brings a gentle heat that livens up every bite.
- Garlic powder: Adds lovely aroma and just a touch of warmth.
- Onion powder: Offers subtle sweetness and depth without chopping onions.
- Chopped green onions (optional): Sprinkled on top for a pop of color and springy freshness.
How to Make Breakfast Meatloaf
Step 1: Prepare Your Loaf Pan and Preheat the Oven
Start by preheating your oven to 375°F (190°C), which ensures that everything cooks evenly once your meatloaf gets inside. Lightly grease a standard loaf pan—just a thin layer of non-stick spray or butter will do—so your Breakfast Meatloaf pops out easily with no sticking. This little step makes clean-up a breeze, too.
Step 2: Mix the Breakfast Meatloaf Ingredients
In a large bowl, combine your breakfast sausage, thawed hash browns, shredded cheddar cheese, four of the eggs, salt, pepper, garlic powder, and onion powder. Use clean hands, a sturdy spoon, or even a potato masher to mix until everything is evenly incorporated. The mixture should look cohesive—but don’t overwork it, or your loaf can end up dense. Every bite should promise a bit of everything.
Step 3: Shape and Bake the Loaf
Press the mixture into your prepared loaf pan, using gentle pressure to ensure there are no air pockets. An even, compact loaf means the Breakfast Meatloaf cooks consistently and slices beautifully. Slide the pan into the oven and bake for 40 to 45 minutes, until the top is golden and an instant-read thermometer inside the loaf reads at least 160°F (71°C). Your kitchen will smell amazing by now!
Step 4: Scramble the Eggs for Topping
While your meatloaf bakes, crack the remaining two eggs into a bowl and whisk them with the milk until smooth and slightly foamy. Warm a nonstick skillet over medium heat, then pour in the eggs. Stir gently with a spatula until the curds form and the eggs are just set—soft and creamy eggs are the perfect crown for the hearty Breakfast Meatloaf.
Step 5: Rest, Slice, and Top
Once the loaf is out of the oven, let it rest for five minutes. This is key—it allows the juices to redistribute so your slices hold their shape. Run a knife around the edges and lift the loaf onto a cutting board. Slice thick or thin, depending on your style, and top with those dreamy scrambled eggs and a sprinkle of fresh green onions if you like a pop of color and zing. Serve while warm and enjoy every bite!
How to Serve Breakfast Meatloaf
Garnishes
The simplest way to make your Breakfast Meatloaf look irresistible is with a sprinkle of chopped green onions. Their crunch and color brighten the plate and cut through the richness. For extra wow, add a few dashes of hot sauce, a sprinkle of fresh parsley, or even a scatter of crumbled cooked bacon. Let your creative spirit run wild!
Side Dishes
Pairing this dish is extremely satisfying—you can keep things casual with toasted sourdough, serve with a side of fresh fruit salad, or even tuck slices inside English muffins for a decadent breakfast sandwich. For bigger gatherings, offer crispy roasted potatoes or a zesty tomato salad to balance out the savory flavors of the Breakfast Meatloaf.
Creative Ways to Present
Impress your guests by turning slices of Breakfast Meatloaf into “breakfast sliders” with mini brioche buns and a spoonful of pepper jelly. For brunch buffets, arrange the loaf on a large platter, fanned with scrambled egg topping and colorful garnishes. You can even cube leftover slices, thread them onto skewers, and serve with dipping sauces for a playful twist on breakfast kebabs!
Make Ahead and Storage
Storing Leftovers
To keep your Breakfast Meatloaf tasting fresh, allow leftovers to cool before wrapping them tightly in foil or placing in an airtight container. Refrigerate for up to 4 days. The flavors meld and deepen overnight, so those next-day slices are just as crave-worthy as when fresh.
Freezing
Have extra on hand? Freeze individual slices or the whole loaf! Wrap in plastic wrap and aluminum foil, then place in a freezer bag—label with the date so you remember when you made your Breakfast Meatloaf. It will keep chilled and delicious for up to 2 months.
Reheating
To reheat, simply place refrigerated slices in the microwave for about 1 minute, or warm in a 350°F (175°C) oven, covered with foil, for 10–15 minutes. If reheating from frozen, let it thaw overnight in the fridge for best results. For that just-cooked taste, refresh the scrambled egg topping just before serving.
FAQs
Can I substitute regular ground beef or turkey for the sausage?
Absolutely! If you swap the sausage for beef or turkey, just know the flavor profile will be a bit different—consider adding a pinch more salt and your favorite breakfast spices to amp things up.
Is it possible to make Breakfast Meatloaf dairy-free?
Definitely. Use your favorite dairy-free cheese and a plant-based milk when scrambling the eggs. You’ll still get plenty of flavor, but keep in mind the cheese texture will be slightly different.
Can I add extra veggies to the mixture?
Yes! Stir in finely chopped sautéed peppers, mushrooms, or spinach for an extra pop of color and nutrition. Just make sure any added veggies aren’t too watery—blot or pre-cook them as needed.
What’s the best way to make this low carb?
Replace the hash browns with finely grated zucchini (wring out the moisture first), or even riced cauliflower. The texture will change, but the Breakfast Meatloaf will still be satisfying and delicious.
Can I prepare Breakfast Meatloaf the night before and bake it in the morning?
You sure can! Assemble the loaf, cover, and refrigerate overnight. Let the pan sit at room temperature for about 20 minutes before baking as directed. This makes early mornings so much easier.
Final Thoughts
If breakfast is your favorite meal of the day, this Breakfast Meatloaf deserves a permanent place in your kitchen rotation. With so many ways to make it your own—and the promise of happy faces at the table—why not give it a try this weekend? There’s never a wrong time for a breakfast that feels special.
Print
Breakfast Meatloaf Recipe
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Hearty breakfast meatloaf—savory, juicy, and loaded with eggs, sausage, and spices. A satisfying morning twist on a classic comfort dish.
Ingredients
For the Meatloaf
- 1 pound breakfast sausage
- 1 cup frozen hash browns, thawed
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
For the Topping
- 2 large eggs
- 1/4 cup milk
- 2 tablespoons chopped green onions (optional)
Instructions
- Preheat the Oven – Preheat your oven to 375°F (190°C). Lightly grease a standard loaf pan with cooking spray or a little oil to prevent sticking.
- Mix the Meatloaf Ingredients – In a large bowl, combine the breakfast sausage, thawed hash browns, shredded cheddar cheese, 4 eggs, salt, pepper, garlic powder, and onion powder. Use your hands or a sturdy spoon to mix until everything is evenly combined.
- Shape and Bake – Transfer the meat mixture to the prepared loaf pan. Press it down into an even layer and smooth the top. Bake in the preheated oven for 40–45 minutes, or until the meatloaf is cooked through and the top is golden brown.
- Prepare the Scrambled Eggs – While the meatloaf is baking, whisk together the remaining 2 eggs with the milk in a small bowl. Heat a nonstick skillet over medium heat, pour in the egg mixture, and gently scramble until just cooked through. Remove from heat and set aside.
- Let Meatloaf Rest – Once fully baked, remove the meatloaf from the oven and let it rest for 5 minutes. This helps the juices settle and makes slicing easier.
- Slice and Serve – Slice the meatloaf and serve on plates, topped with some scrambled eggs and a sprinkle of chopped green onions if desired. Enjoy your hearty breakfast!
Notes
- If you prefer a spicier breakfast, try using spicy breakfast sausage or adding a pinch of red pepper flakes to the meat mixture.
- You can substitute the cheddar cheese with your favorite melting cheese, like pepper jack or Swiss.
- This meatloaf is perfect for meal prep; store slices in the fridge for up to 4 days and reheat as needed.
- For a complete breakfast platter, serve with toast or a simple fruit salad on the side.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of loaf
- Calories: 410
- Sugar: 1g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 7g
- Fiber: 0.5g
- Protein: 22g
- Cholesterol: 245mg