Slow Cooker Breakfast Meatloaf

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 slow cooker!

Slow Cooker Breakfast Meatloaf from http://meatified.com #paleo #glutenfree

So what’s a Breakfast Meatloaf? It’s a meatloaf with all the flavors of a great breakfast sausage, but without the hassle of shaping either individual patties or filling sausage links. It’s made in the slow cooker, 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!

hamilton beach slow cooker

This is the slow cooker model I use. I love it because it’s a large 6 qt size which is perfect for this recipe, plus it has a stoneware insert instead of a non-stick coated metal liner. It’s programmable and – my favorite part – has a temperature probe which allows you to cook meats to the correct internal temperature instead of guessing at cooking time! All that good stuff for under $50 makes it a winner to me!

How to make Slow Cooker Breakfast Meatloaf

  • Soften some onions in a little coconut oil, until they are just translucent.
  • 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:

Slow Cooker Breakfast Meatloaf from http://meatified.com

  • Flatten and smooth over the top of the Breakfast Meatloaf, then put the lid on. If your slow cooker has a temperature probe (like this model), use it now.
  • Cook on low until the internal temperature reaches 150F, about 3 hours.

How to serve Slow Cooker Breakfast Meatloaf

Once the Breakfast Meatloaf is done, it can be eaten straight away. But it is so much better once it has been refrigerated overnight! To remove the Breakfast Meatloaf from the slow cooker, let it sit in the turned off slow cooker for 15 – 30 minutes. That gives it some time to firm up a little. Then you can remove it by sliding two spatulas underneath each end and transfer it to another dish.

Slow Cooker Breakfast Meatloaf from http://meatified.com #paleo #glutenfree

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 coconut oil. 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!

Slow Cooker Breakfast Meatloaf from http://meatified.com #paleo #glutenfree

Bonus point: this Breakfast Meatloaf can easily be made Whole 30 and 21 Day Sugar Detox compliant by omitting the maple syrup. Yay!

Want to know more about the Whole 30 program? Check out my “Your First Whole 30″ series here!

Slow Cooker Breakfast Meatloaf

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours, 10 minutes

Slow Cooker Breakfast Meatloaf

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

Ingredients

Instructions

  1. Soften the diced onion in the 1 tbl coconut oil at low-medium heat, cooking until they are just translucent. Remove from the heat and set aside.
  2. Add all remaining ingredients except the ground pork to a large bowl. Whisk or stir to combine.
  3. Add the ground pork and softened onions to the bowl and use your hands to evenly combine all the ingredients.
  4. 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.
  5. Pat the top of the loaf flat and put the lid on the slow cooker.
  6. If your slow cooker has a temperature probe, slide that into the meatloaf now, making sure not to let it touch the bottom of the pot.
  7. Cook the meatloaf on low until it reaches an internal temperature of 150F, about 3 hours.
  8. You can remove the meatloaf from the slow cooker straight away, but it is easier and more sturdy if you let the meatloaf sit for 15 - 30 minutes in the turned off and uncovered slow cooker before trying to transfer it to another dish.
  9. 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.

Notes

If you don't like whole fennel seeds, use a spice mill to grind them before adding to the meatloaf mixture.

Omit the maple syrup to make this Whole 30 and 21 Day Sugar Detox compliant.

http://meatified.com/slow-cooker-breakfast-meatloaf/

If you liked this recipe, click here to Pin it!

Slow Cooker Breakfast Meatloaf from http://meatified.com #paleo #glutenfree

Pre-order Nourish: The Paleo Healing Cookbook here!

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. See my affiliate link policy here. AMAZON DISCLOSURE: The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com.

Comments

  1. Kate Koger says

    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!! :D

  2. Tessa says

    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?

    • meatified says

      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.

  3. says

    I can’t wait to try this — I use Penzey’s breakfast sausage seasoning to make breakfast sausage… but it’s a total PITA to shape all those patties. I can’t wait to go to the store this evening to get some ground pork to try this out!

    • meatified says

      I’m excited for you! I actually just finished making another one of these, we love how easy and convenient it is :)

  4. says

    I see all your recipes on “meatified.com” but I do not see that there is a corresponding book. I can’t figure out who “meatified” is, so I can’t search for an author, either. I would rather buy a recipe book than keep coming back to the Internet and sitting and scrolling through the site. Is there a book with all your wonderful recipes? Thanks.

    • meatified says

      Right now I don’t have a book available. I am, however, currently working on a print book of 120+ Autoimmune Paleo recipes, which will be published next spring! Thank you for your support and I’m sorry that I can’t be more helpful at this point.

      –Rach

  5. Esther says

    Ooh yum! I made these for Whole 30 Breakfast Day 1… what a great way to start our journey! I of course had to make a couple changes, I can’t help it :) I used 1 pound beef and 1 pound pork and used a large muffin pan. Baked for 45 mins at 350 degrees, could’ve used 10-15 more mins though. Awesome, awesome love the heat from the pepper flakes! Served the muffin butterflied with two velvety basted eggs… I’m in heaven. Thank you for the wonderful recipe :)

  6. Sabrina says

    Could this possibly be frozen after the slower cooker portion and then reheated in a microwave or should it be cooked in the slow cooker, refrigerated overnight, be sliced and cooked in the skillet the next morning and then frozen and reheated? I’m doing a whole30 in August and since I usually eat breakfast & lunch at work, I’m trying to get most of my cooking done on the weekend so I can have grab and go meals during the week so I’m successful. Thanks for your time!

    • meatified says

      I haven’t tested out freezing this because it disappears so fast in my house – but if I were to try, I’d cook it, then slice and freeze. Then I’d defrost and either eat the slices cold (because I’m gross like that) or reheat once thawed :)

  7. Mia says

    Hiya I love this recipe its exactly what I have been looking for a real time saver. Just one question my hubbie is allergic to almonds is there anything else I can use besides the almond flour? Do I even need flour at all for the recipe? I would love to be able to do it with out flour. Thanks in advance for your reply.

    • meatified says

      You can leave it out as it’s just a filler that stops the loaf from being tough. You could try subbing some extra diced vegetables or crushed pork rinds if you wanted :)

  8. JJ says

    Pretty good! Made it on Sunday so that we could eat throughout the week (it’s just my husband and I). I have some Paleo ketchup I made so I’ve been spreading the ketchup on the slices, then topping with sliced tomatoes from my CSA and a fried egg. I had planned to saute up some veggies as well but I’ve been a bit lazy so we’ve been eating with bananas. I’d make again! Small changes I made: Hickory smoked salt, Smoked Spanish paprika, Aleppo pepper instead of crushed red pepper, only had 1 tsp of fennel seeds so threw in 1 tsp of caraway seeds, 1/4 tsp cumin + a pinch of dill. This is a super forgiving recipe spice wise :)

    • meatified says

      I make mine in a 6qt, but it doesn’t get anywhere near to the top of the stoneware, so I think it would be fine! I looked up a few 4 qts on amazon, and if you can fit a 4lb chicken in those, then 2lbs of meat should be a-ok :)

  9. says

    This is a fabulous breakfast, lunch or even dinner meal. I love it with poached eggs, or with veges. The second time I made it with Pork and Veal mince and it tasted like Christmas Turkey stuffing – very yummy. Thanks so much, this is definitely one of my favourites.

    • meatified says

      This is so great to hear – I’m so glad you’re enjoying this recipe! And your veal addition sounds great :)

  10. Lindsay says

    I have made this 3 times now! We love it. How many does it actually serve? Do you post nutritional information with your recipes? Thanks.

    • says

      Here’s the nutrition info for what I used–I did not include onions or the spices in the calculations, as it is minuscule. For two lbs of ground pork: 2,328 calories, 176 g fat, 160 G protein, 0 carbs. Almond Meal (Trader Joe brand): 270 calories, 22.5 g fat, 7.5 carb, 10.5 protein. Coconut oil (Nutiva): 130 calories, 14 fat, 0 carb & protein.

      Total: 2728 calories, 212.5 fat, 170.5 protein, 7.5 carbs.

      If you do 8 (4) ounce servings, it would be 341 calories, 26.56 fat, 21.31 protein, and 0.94 carbs per serving.

      Of course, I’m not sure how much this will shrink up (it’s cooking right now and smells heavenly!)–so maybe 6 servings will be more realistic.

      Also, I used 1/4 c + 1/8 c of almond meal instead of the 1/2 c of almond flour–the rest I followed exactly.

Trackbacks

  1. […] 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 […]

Leave a Reply