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.
Nutritional Information Per Serving
260
Calories
20g
Protein
14g
Fat
4g
Saturated Fat
393mg
Sodium
13g
Carbohydrates
136mg
Cholesterol
2g
Fiber
3g
Sugar
Prep Time:
15 minutes
Cook Time:
15-20 minutes
Total Time:
30-35 minutes
Serves:
6
Ingredients
Meatloaf Mixture:
- 1 lb. Ground Veal
- 3/4 cup Instant Oatmeal
- 1/4 cup Tomato Juice
- 2 Eggs
- 1 tsp. Garlic, minced
- 3 Tbsp. Onion, minced
- 1 tsp. Salt
- 1 tsp. Black Pepper
- 3 Tbsp. Parsley, chopped
Crispy Topping:
- 3 Tbsp. Pistachios, chopped
- 1 Tbsp. Sesame seeds
- 2 Tbsp. Panko Break Crumbs
- 1 Tbsp. Olive Oil
Garnish:
- 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
Instructions
-
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.
