Barbecue Loaf and Eggs Recipe
American · Main course · 25 min total
A hearty Southern-inspired breakfast or brunch dish featuring savory barbecue meatloaf slices pan-fried with eggs until golden and crisp.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 4 slices leftover barbecue meatloaf (about 1/2 inch thick)
- 4 large eggs
- 2 tablespoons butter or oil
- Salt and black pepper to taste
- Hot sauce or ketchup for serving (optional)
Instructions
- Heat a large non-stick skillet over medium heat and add 1 tablespoon butter or oil.
- Place the meatloaf slices in the skillet in a single layer. Cook until golden brown and heated through, about 3-4 minutes per side. Transfer to a plate and keep warm.
- Reduce heat to medium-low. Add remaining 1 tablespoon butter or oil to the skillet. Crack the eggs into the skillet, being careful not to break the yolks. Season with salt and pepper.
- Cook eggs to your desired doneness: about 3 minutes for sunny-side up, or flip and cook 1-2 minutes more for over-easy.
- Serve each slice of barbecue loaf topped with a fried egg. Add hot sauce or ketchup if desired.
Tips
- For extra flavor, use bacon grease instead of butter or oil.
- Leftover barbecue meatloaf can be frozen for up to 3 months; thaw before using.
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