Just put everything you’d eat for breakfast into a meatloaf.

It’s really hard to feed a crowd for breakfast, especially when your guests are overnight guests for a multi-night stay. My solution?

Breakfast meatloaf!! This has everything you need in it: eggs, sausage, bacon and even maple syrup. It also reheats beautifully, so you can make them ahead of time. This recipe makes 2, so feel free to half it if your crowd is smaller. I adapted this recipe from Nigella Lawson. You know it’s delicious because you know what they say: If you want to be as thin as Nigella Lawson, don’t cook like Nigella Lawson. Really, how does she do it? The world may never know.

At any rate, the hardest part of this recipe for me was the eggs. I thought I would be clever and soft boil the eggs so out of the oven the centers would be soft and gooey. Ha! Have you ever tried to peel a soft boiled egg?

Needless to say, it took me a dozen eggs to get six in the meatloaves. Do not try to be clever, just boil your eggs for 7 minutes and then set them in an ice bath like Nigella suggests. She knows what she’s doing.

There will be a lot of grease in your loaf pan when it’s finished cooking. Like a lot. Feel free to turn it into a gravy. I did not because I was tired from peeling and busting open a half dozen soft boiled eggs.

venison meatloaf


Breakfast Meatloaf
  • 2 pounds ground venison
  • 1 pound venison breakfast sausage
  • 2 onions roughly chopped
  • 4 cloves garlic
  • 2 tbsp mustard
  • 1/3 cup maple syrup
  • 1 pound bacon "ends and pieces" or regular bacon chopped
  • 2 tbsp flavorful fat, like butter, bacon grease, duck fat, whatever you have
  1. Heat a pan over medium-high heat. Take the chopped onions and garlic and finely chop or purée in a food processor. Add the butter/fat and sauté the onion purée until cooked, about 10-ish minutes. Set aside in a large bowl to cool to the touch. 

  2. Preheat the oven to 400 degrees. While cooking and cooling the onions, boil 6 eggs for 7 minutes. Then remove to a cold water bath for about 5 minutes. Peel and set aside.

  3. Once the onions have cooled, mix with the meat, beaten egg, mustard, maple syrup and a little salt and pepper to taste. Mix the ground mixture well until everything is incorporated. Divide the mix into quarters.

  4. Put one quarter of the meat mixture each into 2 loaf pans. Lay 3 boiled eggs in the center of each pan. Gently add the remaining meat mixture over the eggs in each loaf pan, smoothing at the top into a nice loaf shape. Top each with 1/2 pound of the bacon pieces.

  5. Bake at 400 degrees for about an hour. Pull from the oven, let sit for about 15 minutes before draining the fat and cooling. Serve warm.

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