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I made this the other day when my friends were here.
I used my Mom's jello mold ring (which I understand can't be found to buy these days) and then I put a huge mound of scrambled eggs in the middle.

It was really tasty, although a little dry.
I would make it again except add more "flavor" in some way, and maybe add a little milk to the stuffing mixture.

The 3 of us at on it for 2 days (washed down with Breakfast Champagne, of course...what are friends for?)

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What recipe did you use for the meatloaf? I'm thinking a package of breakfast sausage mixed with ground beef would add flavor too. I also have jello ring pans and a bundt pan would work too.

Velda

Please, the recipe.

Bethers wrote:Please, the recipe.

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LOLOL.
Ooops...forgot to hit that CTRL>V!

Breakfast Meatloaf

1 tube lite breakfast sausage
1 box Stovetop stuffing, dry
1 can Cream of Mushroom Soup (or Cream of Chicken)

Combine all.

Form into a loaf or ring and bake - 45 minutes or less until done. If baking in a ring, serve scrambled eggs in center.

ON EDIT: I think the 45 minutes contributed to the dryness.

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sounds really yummy used to have that pan think my mom still does is it too soft to form ring?
sheila

snowball wrote:sounds really yummy used to have that pan think my mom still does is it too soft to form ring?
sheila

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Sheila, I guess you could hand shape a ring.
The recipe says you can make a loaf, but no center hole, then, for the eggs.
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thanks will have to give it a try...assume pork stuffing? or would it really matter?
sheila

snowball wrote:thanks will have to give it a try...assume pork stuffing? or would it really matter?
sheila

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I always use the Lower Sodium Chicken.

Doggoneit - now I'm hungry...
Dieting sucks.
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Talking about jello molds and bundt pans made me go look for my mini bundt pan in the old house. It's the pan that makes 6 small bundt cakes. I tried to find a small bundt pan so I could make 2 smaller cakes instead of one large cake but haven't been able to find what I am looking for. I might try making the breakfast meatloaf in the small pan if I can figure out how long to cook them.

Martha

I made the meatloaf this morning and baked it in my pan with the 6 mini bundt cakes. I used Jimmy Dean Hot sausage so it definitely wasn't bland. My son commented on it being spicy for the things I usually cook but we liked it. I thought I had greased the pan well but I had a hard time getting them out of the pan.

I decided to search for the small bundt pans again and found that Nordic makes a 6 cup bundt pan. The information says that a recipe for a large bundt cake can be baked in 2 of these so I ordered 2. Now I can make one cake for us and one to give away. I don't like a lot of cake hanging around because I will eat it.

Martha

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Martha, I like the idea of hot sausage. What I was thinking lately is to get a tube of hot and a tube of mild and mix them and split 'em back into one pounders for the freezer. Or just had this thought - get the mild and mix some red pepper flakes into the stuffing mix and go from there. That'd amp it up.

Did you serve with eggs? The middle of the minis would take a small scoop of scrambled, right?

ON EDIT: Does the entire recipe fit in a 6-Cup bundt pan? I found a 3-Cup pan. Would the entire recipe fit in that, maybe just "taller"?

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The entire recipe of the meatloaf fit in the 6 mini bunt cake pan. There isn't much room in the middle for eggs so I just put scrambled eggs on top.

Are you asking about a bundt cake recipe for the 6 cup pan? The information on the 6 cup pan said it would hold half of a 12 cup recipe. The pans I ordered should be here tomorrow so we'll see how that works. I'm not sure how the meatloaf recipe would fit in the 6 cup pan.

Martha