Breakfast Meatloaf

I'd like to continue on offering a makeover of a classic American comfort food, meatloaf and translate it for breakfast. Instead of using 100% ground beef, let us use half breakfast sausage that we made in the last post and use ground beef for the other half. If we want to go all out let us grind our own which is superior for pre-ground meat. We can even add some ground bacon to add an element of smokiness. I want to add some whole eggs to the mix along with some diced peppers and onions reminiscent of a western omelette. When I make my meatloaf or meatballs, I first add milk and eggs to bread cubes, a technique called a "panade". This addition does a couple of things, first it acts as a binder holding everything together. Second, it helps the meatloaf hold on to moisture better creating a moist interior that resists shrinkage. Finally we need a great top crust. How about shredded cheese and potatoes? I can hardly wait!

Ingredients:

 1 1/2 pounds fresh ground beef

 1 1/2 fresh made breakfast sausage (recipe here)

 4 slices thick cut bacon freshly ground

 6 soft boiled eggs

 2 fresh eggs

 4 slices bread (crusts removed cut into cubes)

 1/2 cup milk

 1 medium onion small dice

 1/2 cup red bell pepper small dice

 1/2 cup yellow pepper small dice

 1/2 cup poblano pepper small dice

 1 stalk celery small dice

 6 large sage leaves

 6 sprigs fresh thyme (or 2 Tbsp. dried thyme)

 4 cloves garlic minced

 1 cup panko bread crumbs

 1 cup shredded potato

 1 cup shredded sharp cheddar cheese

 1 cup shredded parmesan cheese

 salt and pepper to taste

Procedure:

1. Remove the crusts from the bread and soak in the milk. Prepare six soft boiled eggs and peel.

2. Make 1 1/2 pounds of breakfast sausage. Grind the beef and bacon and mix in a large bowl.

3. Dice the onion, peppers, celery and mince the garlic. Add to the meat mixture. Mince the herbs and add to the mixture. Squeeze the milk soaked bread and add to the mixture along with half of the cheese.

4. Fry a little and test for seasoning. Add salt and pepper and repeat until you are satisfied.

5. Press 1/2 of the meatloaf into a 9 by 9 inch pan. Press the eggs into the mixture and cover with the rest of the mixture. Top with the shredded potatoes, then the cheese and the rest of the parmesan.

6. Bake at 350 degrees until done and the top crust crispy. Let cool and cut into piec

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