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Savory Breakfast Meatloaf Benedict with Cheesy Hollandaise
Indulge in a savory breakfast meatloaf Benedict smothered in rich, cheesy hollandaise sauce for a morning feast.
Start your day with a breakfast that combines the heartiness of a classic meatloaf with the decadence of eggs Benedict. Our Savory Breakfast Meatloaf Benedict is a flavor-packed morning masterpiece, featuring juicy, seasoned meatloaf slices served on crispy English muffins and generously smothered in a rich, cheesy hollandaise sauce. This dish is perfect for those indulgent mornings when you want to treat yourself to something extraordinary.
Imagine biting into a tender, flavorful slice of breakfast meatloaf topped with a perfectly poached egg, all enveloped in a velvety, cheese-infused hollandaise sauce. The textures and flavors blend to create a symphony of savory goodness that will have you craving more with every bite. This breakfast delight is sure to impress your family and friends, making it an ideal choice for special occasions or a weekend brunch indulgence.
Recipe Overview
Prep Time
20 mins
Cook Time
45 mins
Total Time
65 mins
Servings
4
Calories
780 kcal
per serving
Cuisine
American
Indulge in a savory breakfast meatloaf Benedict smothered in rich, cheesy hollandaise sauce for a morning feast.
Ingredients
- • ground pork: 1 pound
- • ground beef: 1 pound
- • onion: 1 small, finely chopped
- • garlic: 2 cloves, minced
- • fresh sage: 1 tablespoon, chopped
- • fresh thyme: 1 tablespoon, chopped
- • eggs: 6 large (2 for meatloaf, 4 for poaching)
- • breadcrumbs: 1/2 cup
- • sharp cheddar cheese: 1/2 cup, grated
- • English muffins: 4, split and toasted
- • butter: 1/2 cup, melted
- • heavy cream: 1/2 cup
- • lemon juice: 2 tablespoons
- • salt and pepper: to taste
- • hot sauce: optional, for garnish
- • fresh chives: optional, chopped for garnish
Instructions
- 1 Preheat your oven to 375°F (190°C).
- 2 In a large bowl, combine the ground pork, ground beef, onion, garlic, sage, thyme, and two eggs. Mix until well blended. Add the breadcrumbs, cheddar cheese, salt, and pepper, and mix until just combined. Form the mixture into a loaf shape and place it on a baking sheet lined with parchment paper.
- 3 Bake the meatloaf in the preheated oven for 30-35 minutes, or until the internal temperature reaches 160°F (71°C). Let it rest for 10 minutes before slicing.
- 4 While the meatloaf is baking, prepare the cheesy hollandaise sauce. In a small saucepan over low heat, whisk together the melted butter, heavy cream, and lemon juice until smooth. Gradually whisk in the remaining cheese until melted and smooth. Season with salt and pepper to taste.
- 5 To poach the eggs, fill a medium saucepan with water and bring it to a gentle simmer. Crack an egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes or until the white is set but the yolk is still runny. Remove with a slotted spoon and repeat with the remaining eggs.
- 6 To assemble, place a slice of meatloaf on each toasted English muffin half. Top with a poached egg and generously drizzle with the cheesy hollandaise sauce. Garnish with hot sauce and chopped chives, if desired.
Serving Suggestions
- • Pair this indulgent breakfast with a side of crispy hash browns for that extra satisfying crunch. A fresh fruit salad or a simple arugula salad dressed with lemon and olive oil can add a refreshing contrast to the rich flavors of the dish. For beverages, a classic mimosa or a hot cup of freshly brewed coffee would complement the savory and creamy notes beautifully.
Storage Tips
Store any leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Reheat slices in a skillet over medium heat or in the microwave until warmed through. The hollandaise sauce can be refrigerated for 1-2 days; reheat gently over low heat, adding a splash of cream if needed to restore its smooth consistency.
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