TAMPA (BLOOM) – Caterer and Personal Chef Deb Murray joins Gayle Guyardo, the host of the global health and wellness show, Bloom, to share more about why home cooking is healthier for you.
Murray shares a delicious Meatloaf Muffin recipe that emphasizes portion control, is easy to cook and provides versatile reheating, and is freezer-friendly for easy meal prep.
Meatloaf Muffins
Ingredients:
- 1 ½ lbs ground chuck
- ½ lb. ground pork
- ½ cup sweet, finely chopped
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup finely chopped mushrooms
- 3 Tbsp coconut aminos
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp onion powder
- 1 tsp parsley (optional)
- 2 eggs, beaten
Glaze Recipe:
- 1 cup no sugar added ketchup
- 3 Tbsp coconut aminos
- ¼ cup honey
- 2 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a muffin tin.
- Sauté the onions and garlic: In a skillet, melt the butter over medium heat. Add the onions and sauté until softened, about 5 minutes. Add the garlic and cook for an additional 1-2 minutes until fragrant. Remove from heat and let cool.
- Prepare the meat mixture: In a large bowl, combine the ground chuck, ground pork, mushrooms, coconut aminos, salt, pepper, onion powder, and parsley. Add the cooled onion and garlic mixture and the beaten eggs. Mix well using your hands until all ingredients are evenly incorporated.
- Form the muffins: Shape the mixture into large meatballs and place them into the muffin tin.
- Bake: Bake in the preheated oven for 15-20 minutes, depending on the size of the muffin tin, until the meatloaf muffins are cooked through.
- Combine all the ingredients for the glaze. Add to a small saucepan with a lid and cook for 10 minutes.
- Cover the meatloaves with glaze before serving.
- These meatloaf muffins can be frozen individually and reheated in the oven or air fryer for a quick, convenient meal.