Breakfast Meatloaf Recipe

Ground beef: The main protein component of the meatloaf, providing a rich and savory flavor.

Bread crumbs: Helps to bind the meatloaf together and adds a slight texture.

Eggs: Acts as a binder to hold the meatloaf together and adds moisture.

Milk: Adds moisture and richness to the meatloaf.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth of flavor.

When mixing the ground beef with the bread crumbs, eggs, milk, salt, and black pepper, use your hands to ensure all ingredients are evenly distributed. This will help the meatloaf hold together better and ensure a consistent texture throughout.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• ground beef - Substitute with ground pork: Ground pork adds a slightly different flavor and can make the meatloaf juicier.

• bread crumbs - Substitute with oats: Oats can absorb moisture and bind the meatloaf together, offering a slightly different texture.

• bread crumbs - Substitute with crushed crackers: Crushed crackers can add a bit of crunch and flavor variety to the meatloaf.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) are a good vegan alternative that helps bind the ingredients.

• eggs - Substitute with applesauce: Unsweetened applesauce can act as a binder and add moisture, making it a good egg substitute.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that provides a similar consistency.

• milk - Substitute with beef broth: Beef broth can add extra flavor and moisture to the meatloaf.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth of flavor and also provide the necessary saltiness.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute and may offer a slightly different mineral flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds more heat and a different kind of spiciness to the meatloaf.

• Allow the meatloaf to cool completely at room temperature before storing. This helps prevent condensation, which can make the meatloaf soggy.
• Wrap the meatloaf tightly in plastic wrap or aluminum foil. Ensure there are no gaps to keep it fresh.
• Place the wrapped meatloaf in an airtight container or a resealable plastic bag to provide an extra layer of protection against freezer burn.
• Label the container or bag with the date of storage. This helps you keep track of how long it has been stored.
• Store the meatloaf in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• When ready to reheat, thaw the meatloaf in the refrigerator overnight if frozen. This ensures even reheating.
• Reheat the meatloaf in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Cover it with aluminum foil to prevent drying out.
• Alternatively, you can reheat individual slices in the microwave. Place a slice on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 1-2 minutes, or until warmed through.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover meatloaf slices in an oven-safe dish. Cover the dish with aluminum foil to prevent drying out. Heat for about 20 minutes or until the meatloaf is warmed through. This method ensures the meatloaf retains its moisture and flavor.

• Microwave Method: Place a slice of meatloaf on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. This is the quickest method but be cautious as it can sometimes make the meatloaf a bit rubbery.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the meatloaf slices in the skillet and cover with a lid. Heat for about 3-4 minutes on each side or until warmed through. This method adds a nice crispy texture to the meatloaf.

• Steaming Method: Place the meatloaf slices in a steamer basket over boiling water. Cover and steam for about 5-7 minutes. This method keeps the meatloaf moist and tender.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the meatloaf slices in the air fryer basket in a single layer. Heat for about 5-7 minutes, checking halfway through. This method gives a slightly crispy exterior while keeping the inside moist.

• Oven: Used to bake the meatloaf at a consistent temperature of 350°F (175°C).

• Large mixing bowl: Necessary for combining the ground beef, bread crumbs, eggs, milk, salt, and black pepper.

• Loaf pan: Used to shape and hold the meatloaf mixture while it bakes.

• Measuring cups: Essential for accurately measuring the bread crumbs and milk.

• Measuring spoons: Needed to measure the salt and black pepper precisely.

• Spatula: Useful for mixing the ingredients thoroughly.

• Knife: Required for slicing the meatloaf once it has cooled.

• Cutting board: Provides a safe surface for slicing the meatloaf.

• Oven mitts: Important for safely handling the hot loaf pan when removing it from the oven.

Prepare ingredients in advance: Measure and mix bread crumbs, milk, salt, and black pepper the night before.

Use a food processor: Quickly combine ground beef, bread crumbs, and eggs in a food processor for a more uniform mixture.

Line the loaf pan: Use parchment paper to line the loaf pan for easy removal and cleanup.

Preheat the oven early: Start preheating your oven while you mix the ingredients to save time.

Batch cooking: Double the recipe and freeze one meatloaf for a quick breakfast later.