EEE! We’re the eve before the eve and even though I’m not technically offering a muffin this morning this dish falls into the the category of ‘kind of, sort of’ and it’s what we’re going to be enjoying while we open our stockings on the 25th.
Breakfast Meatloaf Sandwiches.
I was inspired to make this one VERY cold (aren’t they all lately) and snowy Saturday morning. Saturdays we have slightly more time for breakfast but there’s still ballet to contend with and a week of cleaning and laundry to catch-up on.
I was making biscuits anyway (too lazy to get dressed in my woolies and get fresh bread) and had picked-up some ground pork the day before.
Mixed with sage, savoury, crushed chillies and maple syrup it made the yummiest change from bacon you will come across.
The maple syrup that you mix into the meat caramelizes the entire dish. I divided the mix and made two smaller meatloaf because I know that my family always argues over the crunchy bits. Smaller pans mean more crunchiness. Pair a slab of meatloaf (let it rest for a moment before trying to cut) with a fluffy biscuit and a runny fried egg.
- 2 T. chopped fresh sage (or 2 tsp dried)
- 1 tsp savory
- ½ tsp salt
- ⅓ cup maple syrup
- 1 lb ground pork
- pinch crushed chillies
- 1 tsp garlic powder
- Combine all ingredients. Pack into 1 large loaf pan or two small and bake at 350 degrees. 30-35 minutes for the large and 20-25 minutes for the small.
- Let rest briefly before slicing.