slow cooker breakfast meatloaf

By BClover

Ingredients

• 1 tbl coconut oil
• 2 cups diced onion
• 2 lbs ground pork
• 2 eggs
• 1/2 cup almond flour
• 2 tbl maple syrup {omit for Whole 30 / 21 Day Sugar Detox}
• 1 tbl garlic powder
• 2 tsp fennel seeds
• 2 tsp dried oregano
• 2 tsp red pepper flakes
• 2 tsp ground sage
• 2 tsp dried thyme
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp sea salt

Preparation

Step 1

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One of the first things I ever cooked for Mr Meatified was a meatloaf. It was a complete and utter disaster – which is hilarious when you consider that the basic idea behind meatloaf is so simple. To this day, we still refer to “THE MEATLOAF” and laugh about just how hideous it was. But the good news is, I’ve learned a lot of kitchen lessons in the years since that recipe fail! And I’m here to tell you about how easy it is to make a Breakfast Meatloaf – in the

, which means that this Breakfast Meatloaf has no chance of drying out or falling apart. Better yet, this Breakfast Meatloaf is a great make-ahead recipe to add to your arsenal of simple, quick & easy eats. It is just perfect for making ahead, stashing in the refrigerator and then slicing and reheating for breakfast as and when you need it. Slow Cooker Breakfast Meatloaf is basically your new best friend!

How to make Slow Cooker Breakfast Meatloaf

, until they are just translucent (here’s a great place to

Remove the softened onions from the heat and set aside while you measure out your seasonings.

Add all the other ingredients (except the ground pork) to the same bowl as your seasonings: stir to combine.

Stir the softened onions through the seasoning mixture so that they continue to cool down further.

Add the ground pork to the bowl and use your hands to just combine all the ingredients together.

Place your Breakfast Meatloaf mixture in the center of your slow cooker’s insert; pat it into shape so that there is at least a 1/2 inch gap all around between the loaf and the sides of the slow cooker – just follow the edge of your slow cooker’s insert as a guide for the shape:

Cover the Breakfast Meatloaf and refrigerate it overnight. When you are ready to eat, cut slices of Breakfast Meatloaf and add them to a skillet or griddle with a little

. Cook the Breakfast Meatloaf slices over low-medium heat for about 2 minutes a side, until they have browned nicely and are hot all the way through. As you would expect, this Breakfast Meatloaf is especially delicious with a lovely runny egg on top!

This Breakfast Meatloaf has all the flavor of traditional breakfast sausage, but is easier to make & more convenient.

at low-medium heat, cooking until they are just translucent. Remove from the heat and set aside.

Add all remaining ingredients except the ground pork to a large bowl. Whisk or stir to combine.

Add the ground pork and softened onions to the bowl and use your hands to evenly combine all the ingredients.

Gather up the meat mixture and place it in the center of your slow cooker's insert. Use your hands to shape the loaf so that it has at least a half inch gap between the loaf and the sides of the insert.

The meatloaf can be eaten immediately, but is much better if it is refrigerated overnight and then sliced in the morning. Reheat the slices in an oiled skillet at low-medium for 1 - 2 minutes per side before serving.

to grind them before adding to the meatloaf mixture.

Omit the maple syrup to make this

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I saw this recipe on Chowstalker and thought that this sounded fantastic!! I have pinned it to make for our breakfast in the very near future!!

I have an overabundance of ground beef (from our CSA) and ground venison (my son got 2 deer this year). What adaptations do you think I’d need to make if I used either (or a mixture of both) of those?

Do you know how lean they are? The fat in the pork keeps this loaf tender, so if your beef and venison is very lean, you may have to make some changes.

This is so incredibly good!!! It beats making patties any day!! Thank you!!

[…] Ok this meatloaf is E.P.I.C.  I found the recipe over at meatified.com and gave it a whirl.  The thing I love the most about it is that you make it in the crockpot!  3 hours in there, and you’re set to go.  You can store the whole thing and just slice as you go, or you can be like me and pre-slice it all and store it in separate containers.  It’s an awesome go to breakfast that makes it easy when I’m heading out the door for work at Zero Dark Thirty.  I’ll toss up a picture of the finished product, but for now you can find the recipe here:  Slow Cooker Breakfast Sausage Meatloaf Recipe By Meatified […]

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