This Bacon Wrapped Breakfast Meatloaf recipe is a decadent brunch option, and surprisingly easy to make. Naturally gluten free & low carb, too!
1. Going on a giant stuffed meatloaf designing binge - one that netted such gloriousness as Reuben Stuffed Meatloaf and Muffaletta Stuffed Meatloaf, along with a few others that I've yet to post.
And
2. Having a weird brain that likes to come up with wild ideas as I sleep, forcing me to wake up to a mostly-to-fully-fleshed out recipe.
Sometimes I’ll wake up, go to the computer, and bang out the entire recipe, off the top of my head.
It may need some tweaking when I actually go to test it - and eventually make/photograph it for the blog - but more or less a complete recipe.
Other times - like with this recipe -I’ll work through an idea, go back and forth on possibilities over night, then poll my husband and/or friends on some of the possibilities I got stuck on.
It could have been a solid meatloaf, rather than individual ones. It almost had cheese involved, but I didn’t like the (mental) way that would look.
At one point, there might have been a ham layer wrapped around the egg, but I wasn’t liking how fussy that was to make, or the mental rendering of what it would photograph like.
In the end, I think this meatloaf turned out just about perfect!
It’s low carb, VERY high protein, and much more elegant than many meatloaves.
It’s also very rich, decadent, and feels special - perfect for a celebratory brunch!
Anyway, let’s get to it.
Ingredients
This recipe does seem to have a bit of a laundry list of ingredients, but they’re all pretty basic and easy to find at any grocery store.
A few notes for you:
Ground Chicken
I used ground chicken, as my husband can’t handle pork anymore. I seasoned it up to taste like regular breakfast sausage, it’s just much lower in fat and sodium - and healthier, in general.
That said, feel free to use ground turkey or ground pork if you like.
Bacon
I recommend using regular or thin cut bacon for this recipe.
I grabbed the wrong kind when doing it up for photos, and had to make this batch with thick cut - it doesn’t turn out quite as nicely.
When using thin or regular bacon, the fat renders off more, leaving a nicer “shell”.
Brown Sugar
If carbs aren’t an issue for you, use regular brown sugar.
If they are, this recipe works really well with Brown Allulose, which is what I tend to use when making these breakfast meatloaves.
I’m sure Swerve Brown Sugar Substitute would also work fine, I’d just switched over to allulose before I developed this recipe.
Superfine Almond Flour
I use Super Fine Almond Flour, but you can use the same amount of your favourite gluten-free bread crumbs, if you prefer.
Don’t need it gluten free? Regular breadcrumbs would also work.
Everything Else
Rounding out this recipe, you will need:
Unsalted Butter
Eggs. (SO many eggs!)
Fresh Parsley
Lemon Juice
Dijon Mustard
Dried Sage
Dried Marjoram
Ground Black Pepper
Smoked Paprika
Ground Cloves
Salt
... I just don’t have anything to add, as far as these last few ingredients go!
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How to Make Individual Breakfast Meatloaf
The full recipe is in the printable recipe card at the end of this post. This is a pictorial walk through, for more visual learners.
Breakfast Meatloaves
Preheat oven to 350 degrees F
In a large mixing bowl, combine ground chicken, parsley, almond flour, egg, and seasonings.
Divide mixture into 6 equal balls.
Pinch the edges together and roll the new “ball” around in your hand to seal it well.
Arrange the 6 individual meatloaves in a glass baking dish, bake for 45 minutes.
Hollandaise Sauce
Fill a small saucepan - or the bottom of a double boiler - halfway with hot water, bring to a simmer over medium heat.
Whisk egg yolks, lemon juice, and mustard together in a medium glass bowl (or top of a double boiler), until the mixture is pale, fluffy, and thickened.
Have your butter melted and on hand, before proceeding.
Turn heat down to medium low, and start whisking the eggs.
Slowly and evenly drizzle the melted butter into the egg mixture, while continuing to whisk the mixture.
Remove the bowl from the double boiler, whisk in the salt and smoked paprika (if using).
Keep warm until the meatloaves are done baking, serve each meatloaf hot, with warm hollandaise sauce.
Leftovers
Once cooled to almost room temperature, meatloaves can be individually wrapped in plastic wrap, or stored together in an airtight container.
Will keep for up to 3 days in a fridge, best served reheated.
More Gluten-Free Breakfast & Brunch Recipes
Looking for more breakfast food recipes for the whole family? Here are some easy gluten free recipes to try:
Gluten-Free Apple Pancakes with Caramel Apple Topping
Gluten Free Bagels
Gluten-Free Banana Bread
Gluten Free Banana Muffins
Gluten-Free Banana Nutella Ebelskivers
Gluten Free Blackberry Muffins
Gluten-Free Blueberry Muffins
Gluten Free Cranberry Orange Bread
Gluten-Free Cranberry Walnut Muffins
Gluten Free Crepes
Gluten-Free French Onion Soup Tart
Gluten Free Lemon Drizzle Cake
Gluten-Free Lemon Mascarpone Ebelskivers
Gluten Free Mushroom Soup & Eggs on Toast
Gluten-Free Paska [Easter Bread]
Gluten Free Pop Tarts
Gluten-Free Pumpkin Bread
Gluten Free Pumpkin Muffins
Gluten-Free Sourdough Waffles
Gluten Free Zucchini Bread
Breakfast Meatloaf
Equipment
- 1 Baking sheet
- Parchment Paper
Ingredients
Meatloaves:
- 2 lbs Ground Chicken
- ¼ cup Fresh Parsley Finely Chopped
- ¼ cup Superfine Almond Flour
- 1 Large Egg
- 1 ½ tablespoon Brown Sugar Or 2 tablespoon Brown Allulose for lower carb
- 1 tablespoon Dried Sage
- 1 teaspoon Ground Black Pepper
- ¾ teaspoon Salt
- ¼ teaspoon Dried Marjoram
- ⅛ teaspoon Ground Cloves
- 6 Hard Boiled Eggs peeled
- 12 Slices Bacon
Hollandaise Sauce:
- 4 Large Egg Yolks
- 1 ½ tablespoon Lemon Juice
- 1 ½ teaspoon Dijon Mustard
- ⅔ cup Unsalted Butter
- ¼ teaspoon Salt
- ¼ teaspoon Smoked Paprika optional
Instructions
Meatloaves:
- Preheat oven to 350 degrees F
- In a large mixing bowl, combine ground chicken, parsley, almond flour, egg, and seasonings.
- Divide mixture into 6 equal balls. One at a time, flatten the balls into large disks, and wrap one around each hard boiled egg. Pinch the edges together and roll the new “ball” around in your hand to seal it well.
- Wrap each meatloaf ball with 2 slices of bacon, gently squeezing to secure the bacon to the chicken mixture.
- Arrange the 6 individual meatloaves in a glass baking dish, bake for 45 minutes.
- When there’s about 10 minutes left on the meatloaf baking time, start your Hollandaise Sauce:
Hollandaise:
- Fill a small saucepan - or the bottom of a double boiler - halfway with hot water, bring to a simmer over medium heat.
- Whisk egg yolks, lemon juice, and mustard together in a medium glass bowl (or top of a double boiler), until the mixture is pale, fluffy, and thickened.
- Have your butter melted and on hand, before proceeding.
- Place the bowl on the saucepan, making sure that only steam touches the bowl - NOT the simmering water itself.
- Turn heat down to medium low, and start whisking the eggs. Slowly and evenly drizzle the melted butter into the egg mixture, while continuing to whisk the mixture.
- Continue whisking - and cooking - the sauce until it’s hot, thickened, and doubled in volume.
- Remove the bowl from the double boiler, whisk in the salt and smoked paprika (if using).
- Keep warm until the meatloaves are done baking, serve each meatloaf hot, with warm hollandaise sauce.
Notes
Nutrition
Thanks for Reading!... and hey, if you love the recipe, please consider leaving a star rating and comment! |
We love making these breakfast meatloaves, and would love to hear how they turned out for you!
Can these be prepared the night before and baked in the morning?
Sure, if you're going to eat it pretty fast - the longevity clock starts ticking when you boil the eggs.