Name: Veal Meatloaf Muffins with Crispy Topping
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 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; 1 Tbsp. Sesame seeds; 2 Tbsp. Panko Break Crumbs; 1 Tbsp. Olive Oil; 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

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 a big deal.

These are great for on the go and can be frozen to be brought out later during a busy week. The best part about this easy freezer meals is they will last up to three months! Freezing Cooked: After cooling, pack your meatloaf in freezer bags and remove as few or as many as you need anytime you want.

Freezing Raw: You can also freeze muffin pan meatloaf raw for cooking later. Place the pan filled with the meatloaf in the freezer to harden. When hardened, transfer into freezer bags. Defrosting: For best results, defrost before reheating either in the refrigerator or in a cold-water bath. Then pop them back into the muffin tins, cover with foil and reheat at 350°F for 20 minutes.

Check out this recipe at Veal.org to turn your meatloaf muffins into cupcakes!

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.