Whole 30 Breakfast Meatloaf Recipe

Hi everyone,

I hope you all had a great holiday season! Mine was absolutely spectacular, considering I wasn’t able to go home and be with my family this year. My boyfriend and I had a great time celebrating together, and took a weekend trip to Monterey Bay to celebrate Christmas. It was fantastic. Now it is January… my least favorite month of the year. I am depressed with post-Christmas blues and bloated from eating to much over the past 2 months. January is always that time where we make resolutions to live a healthier and happier life…. That second part is not such a bad thing, I just haven’t had the best track record at fulfilling my resolutions in the past. I’ve decided that this year is going to be the year of progress, as 2015 was kind of bland and I don’t want the same for 2016. I want to start living my life and enjoying every minute of it. I’m only 27, but sometimes I feel like I am 87, and I don’t want to feel like that anymore! Hopefully I will acquire the will power to keep this attitude going all year, but only time will tell!

Anyways, I have my first recipe of the new year for you. It is inspired by one of my favorite restaurants in San Francisco, Suppenkuche. It’s a small German Bierhaus style restaurant, with family-style seating and epic beer selections. My favorite dish there is the meatloaf. Yep, that’s right, the meatloaf is my favorite. It’s not your run-of-the-mill mom’s meatloaf though, covered in disgusting ketchup-y sauce and cooked to the consistency of a brick. It is a luxurious meaty feast, wrapped in bacon, and stuffed with hard boiled eggs, served with rich and creamy mashed potatoes. You might think, “That sounds disgusting”, but I can assure you it’s not… IT IS AMAZING!

Now that meal is not Paleo friendly, and it is certainly not Whole 30 compliant, and since I am in the midst of my second real Whole 30, I wanted to make my own healthier version. I decided to create a breakfast version of this entree using sausage and beef, and also sneaking some veggies into the mix as well. The end product came out great, and it was a winner for both me and my boyfriend’s palates. Enjoy!

xo Becky

Whole 30 Breakfast Meatloaf

Whole 30 Breakfast Meatloaf Recipe


1 lb grass-fed ground beef
1/2 lb pork breakfast sausage
4 hard boiled eggs, peeled
1 whole egg, whisked
1/4 cup chopped onion
1/2 cup shredded carrot
1/4 cup finely chopped kale
2 cloves garlic, minced
1 T almond flour
1/8-1/4 tsp cayenne pepper
salt and pepper

Preheat oven to 375º F. Line a metal loaf pan with parchment paper and set aside. In a large bowl, combine all of the ingredients, except the hard boiled eggs, being sure to not over mix. You want all the ingredients to be combined evenly throughout the meat, but if you over mix it, you will have a very tough meatloaf. Place 1/3 of the meat mixture in the bottom of your lined loaf tin, pressing it firmly to the sides of the pan. Place the 4 hard boiled eggs in a line in the center of the tin. You want to align them so that the top of one egg to be touching the bottom of another egg, instead of the sides touching each other (if that make sense). Then, place the rest of the meat mixture on top of the eggs and gently press it around the eggs and to the sides of the tin. Be sure that your eggs are completely covered. Bake for 35 minutes or until golden brown on top and juices run clear. Let rest for 5 minutes in the tin before gently removing the loaf, using the parchment paper to pull it out. It will be very juicy, so be careful. Slice to reveal the egg-y surprise and serve with veggies or home fries.

Whole 30 Breakfast Meatloaf

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