Breakfast Meatloaf (including Pork Sausage Recipe)

My brother’s friend Cameron described to me a fantastical breakfast phenomenon he once imagined, called a “Breakfast Meatloaf”. I took on his dream as if it were my own and created this absolutely GD delicious breakfast meatloaf, using my maple-sage pork sausage recipe, combined with a goodly helping of vegetables, stuffed with hard boiled eggs, and drizzled with a spicy maple glaze. WHAT?

breakfast meatloaf


One of the best things about this (besides it being completely delicious and I want some more right now) is that you can make it ahead of time, cool it, slice it, and store it in the fridge for a few days. Like most meatloaf, it’s perfectly fine eaten cold (I’m not the only one, right?) and absolutely kick ass reheated in a pan with some butter to get some crispy lil bits all over it, then snuggled into some hearty bread slices — maybe with tomato, ketchup, more Sriracha — and eaten on the run or not.

By “on the run” I mean on the run from the law, obviously. Breakfast meatloaf sammy would make a great traveling lunch to send along with your friend who stopped by your house for aid while eluding the cops!

breakfast meatloaf slice

For a demonstration of making pork sausage and breakfast meatloaf, peep this video:

Full Recipe:


Breakfast Meatloaf (including Pork Sausage Recipe)

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5 from 5 reviews

  • Author: Hilah Johnson
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 1x


  • 1 pound ground pork
  • 1 teaspoon salt
  • 1 teaspoon dried sage
  • 1 teaspoon dry mustard
  • 1 teaspoon black pepper
  • 1 tablespoon maple syrup (plus another for the glaze, below)
  • 1/2 teaspoon paprika
  • 1 raw egg
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper and/or jalapeño
  • 1 carrot, grated
  • 2 tablespoons minced parsley
  • 2 boiled eggs, peeled
  • Few leaves spinach
  • Glaze (optional):
  • 1 tablespoon maple syrup
  • 1 teaspoon Sriracha sauce


  1. Set oven to 350ºF.
  2. Combine pork with seasonings, salt through paprika. Mix well with your hands.
  3. Add raw egg, onion, peppers, carrot, and parsley and combine well.
  4. Spread half the pork mixture out on a baking sheet, forming an oval about 6″ long x 4″ wide x 1″ thick.
  5. Wrap a couple of spinach leaves around each boiled egg.
  6. Cover each egg/spinach with half the remaining pork mixture.
  7. Lay the pork covered eggs down on your pork oval, lengthwise. Shape the now-weirdly-rounded loaf into a regular meatloaf shape.
  8. Bake 30 minutes

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  1. Heather of Kitchen Concoctions on May 16, 2013 at 9:45 am

    What a great idea!! Seriously can’t wait to give this a try!

    • Hilah on May 16, 2013 at 10:01 am

      Thanks, Heather! Enjoy!

  2. Ami on May 18, 2013 at 10:25 pm

    Holy crap, Hilah! This looks so good it makes me want to go on the run before breakfast time. I’m going to try it, wish me luck.

    • Hilah on May 19, 2013 at 9:27 am

      Good luck, Ami! I hope this recipe aids you in your escape. 😉
      But srsly, enjoy. You’re gonna love it!

  3. Clare on May 19, 2013 at 1:39 am

    My God this looks impressive! I cannot wait to make this. I love your show by the way. It is fantastic!

    • Hilah on May 19, 2013 at 9:29 am

      Thank you, Clare! 😀 It’s much easier to make than its appearance suggests. Hope you try it!

  4. Perin on May 19, 2013 at 6:26 pm

    You are a genius, did you know that? I just finished making and eating this meatloaf and good grief. Loved the egg in the middle awesomeness! I might make it with ground turkey next time and serve it with a big salad for dinner. Thanks so much, Perin

    • Hilah on May 20, 2013 at 9:38 am

      YAY! Thank you, Perin! So glad you liked the meatloaf. And thank you for writing!

  5. Sridevi on June 8, 2013 at 6:32 am

    Bravo bravo! Actually u no what iam an Indian your recipe is superb…………….. I lov it but iam sorry that I saw your recipe little late I have published your recipe,your sweet name HILLAH to my street members to all my friends. From now iam your very…………….. Close fan

  6. Sandra on July 9, 2013 at 3:55 pm

    I am thinking the addition of a few slices of bacon criss-crossed across the top could only help, right? Yum! Making this tonight!

    • Hilah on July 11, 2013 at 12:02 pm

      That sounds great, Sandra! Let me know how it goes!

  7. Tom on August 2, 2013 at 3:37 pm

    Oh heck to the yes, this looks amazing. My weekend plans just got tastier.

    • Hilah on August 3, 2013 at 10:12 am

      Yup, Tom, they sure did! 🙂

  8. garrett on September 8, 2013 at 3:27 pm

    Dude .. hilah.
    Quadrupled the recipe and made two loaves. It was outrageously good. Sriracha is so awesome. Thank you so much. I got pictures.

    • Hilah on September 9, 2013 at 8:55 am

      Hell to the yeah! That’s great to hear, Garrett! 😀

  9. Carolyn on March 9, 2014 at 3:07 pm

    Ever since you posted this recipe, I’ve been makin it for ma man when he wants to put on da MUSCLE!!! It helps a lot, and is super delish obviously. Also it forced me to learn how to boil eggs properly, thaaanks Hilah!

    • Hilah on March 10, 2014 at 11:26 am

      Ooh, baby! Get that muscle on, man! 😉
      I’m thrilled that this has become a regular in your kitchen, Carolyn. Thanks for writing!

  10. Joey on April 10, 2014 at 5:49 pm

    Thanks for making my favorite dinner a breakfast! Now I will eat meatloaf all day. I’m gonna make this for ~8 people on next Tuesday. If I bake two loaves, how much longer should I leave it in the oven?


    • Hilah on April 12, 2014 at 8:22 am

      Yay! I have solved (or created?) All your problems! 😉
      I’d check them at 40 minutes, but they might need 45. If you have a thermometer, the internal temp should be 160ºF.

  11. Keon Kobra on July 21, 2014 at 1:50 am

    I soaked up carmelized pork fat mixed with maple syrup and sriracha with some flatbread. One amazing taste sensation, but what did I just do to myself? This recipe is unbelievably awesome and I dont even like meatloaf.

    • Hilah on July 21, 2014 at 8:00 am

      YAY!! I’m really happy you tried the recipe, especially since you don’t like meatloaf. 🙂

  12. Maximos on December 1, 2015 at 7:55 am

    Liz / Made this for my 2 1/2 year old and he actually ate it I ended up havlnig the recipe, using dark turkey meat and topping it with black forest bacon. I did use one of those meatloaf pans that drain the fat away so I cooked it for 1 hour at 350 and it came out perfect. So excited to have another food to add to our dinners. Thank you!

  13. Stephanie on August 17, 2016 at 12:52 am

    That’s roll “Stephanie”, Bulgarian cuisine

    • Hilah on August 17, 2016 at 9:46 am

      Oh neat! I’d never heard of that. One recipe I found has pickles in it. Sounds good.

  14. Mary on October 29, 2017 at 5:38 pm

    I used to make this not use the hard boil eggs.instead I would put the meat in a Tupperware round jello mold . When molded I would transfer to baking sheet lined with foil and bake same time and would fill the center of jello molded with creamed boiled eggs. Using whilte cream sauce . Then serve with a Sweet roll . Orange or cinnamon rolls . Coffee , juice, or hot tea . .thats my plan for the morn after thanksgiving for my guests.

    • Hilah on November 1, 2017 at 6:09 pm

      Sounds good and pretty!

  15. baltisraul on May 11, 2019 at 9:09 am

    I have made this similar recipe for years with one variation. I place cheesy ham scrambled eggs in the middle. What I did learn is that this glaze is soooo much better than the one I have used in the past. My recipe card says Neopolitan meatloaf. Have no idea what that refers to.

    I did chop up the spinach with the soft scrambled eggs.

    • Hilah on May 11, 2019 at 11:31 am

      Thank you! I think Neapolitan might refer to the spinach? I can’t find any easy evidence of that online 😉 but I feel like I’ve read it in a cookbook somewhere …

  16. Rita on February 15, 2022 at 9:16 am

    Very tasty! Onions and bell peppers aren’t my favorite so I substituted leeks for onions and used jalapenos. To keep it from being too hot I used 1/4 cup jalapeno and added extra carrot. Also added some Jameson’s to the glaze. ?

    • Hilah on February 17, 2022 at 8:39 am

      Yum! I love those changes to the recipe 🙂

  17. Louisa on January 22, 2023 at 10:20 am

    Made this today & flavor is great but no binding ingredient listed? (Bread crumbs/crackers/etc) so super crumbly and did not hold its shape at all.

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