As I considered what recipe to post next on this blog, I ran through many I want to share. I’ve actually begun taking pictures as I cook so I can share recipes in the future without having to plan in advance and cooking something just to take photos.
I’ve decided to go with a more traditional recipe next, so I don’t scare away readers without Instant Pots and who don’t have culinary torches close at hand. It also includes brown sugar, to follow the theme of the Better with Sugar blog (don’t worry, I do cook without sugar, too!).
In the next post, you will find my Meatloaf Muffin Recipe. This is a traditional meatloaf, but I like to cook it in a muffin tin for easy portion control, plus a quick way to pack up leftovers for lunches. I hope you’ll cook and enjoy my Meatloaf Muffins, but I will share the recipe in a separate post, so if you want to bookmark it for later, you don’t have to scroll through all of my random musings first.
Besides taking pictures as I cook, my other challenge with sharing recipes is that I’m very much “a little of this” and “a dash of that” kind of chef. I do that with baking to some extent as well, though you do need more precise measurements if you’re trying to get bread to rise or tasty cookies. The takeaway from this is that if you think one of my recipes might be better with a little less or a little more of a seasoning or something else – try it! That’s how most of these recipes were developed, and generally how they’re cooked in my kitchen!
I also need to move away from the “handful of that” method so I can accurately count my carbs. This evening as I prepared this meatloaf, my husband questioned why I was using measuring cups for what is probably the first time ever when he’s watched me make it. I pointed out that while the meat and spices are carb-free, the breadcrumbs and milk do have carbs, which I need to accurately track for my gestational diabetes diet. So while this is a classic recipe that you may have made in your own kitchen many times before, if you’re watching your carbs like I am, here’s a recipe to follow to keep you at about 10 carbs a serving, depending on the exact carbs in you breadcrumbs and milk.
I had one meatloaf muffin tonight with steamed lemon-pepper green beans, instant mashed potatoes (took half of the carbs for my meal, but so worth it for some potato goodness), and a dessert of fresh blueberries. I also think salad is a great compliment, a sweet potato hash, or, another recipe I plan on sharing soon, garlic roasted cauliflower.
Follow this link to check out a new spin on an old classic, Meatloaf Muffins. Happy eating!
Better with Sugar 