Veal Meatloaf Muffins with Crispy Topping
Meet the newest stud muffin at the dinner table: Veal Meatloaf Muffins with Crispy Topping. Thanks to a crisp, nutty pistachio topping and tender, garlicky center, this 30-minute family-friendly veal meal really is the real deal.
1 lb. Ground Veal
3/4 cup Instant Oatmeal
1/4 cup Tomato Juice
1 tsp. Garlic, minced
3 Tbsp. Onion, minced
1 tsp. Salt
1 tsp. Black Pepper
3 Tbsp. Parsley, chopped
3 Tbsp. Pistachios, chopped
1 Tbsp. Sesame seeds
2 Tbsp. Panko Break Crumbs
1 Tbsp. Olive Oil
3 Tbsp. Sour Cream, reduced Fat
1 Tbsp. Mayonnaise, reduced fat
2 Tbsp. Ketchup
1/2 tsp. Asian Chili Sauce, such as sriracha or sambal
1/4 tsp. Garlic Powder
1/4 tsp. Black Peppers
1 tsp. Parsley Chopped
Pre-heat an oven to 350°f.
In a medium sized bowl, mix the veal, oats, tomato juice, eggs, garlic, onion, salt, black pepper and chopped parsley.
Divide the meat mixture into 6 muffin cups. In a small bowl combine the topping and mix well. Add the topping to each muffin and press lightly to help stick topping to meat mixture.
Place the muffin pan in the oven for 15-20 minutes or until the meatballs have browned and reached an internal temperature of 160°f.
In a small bowl, mix together the garnish ingredients and add a dollop of sour cream mixture to the finished muffin.
Nutritional Information Per Serving
136 mg cholesterol; 2 g fiber; 3 g sugar.