Mini veal meat loaves
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Undiluted canned chicken stock |
| 1 | medium | Onion, finely chopped |
| 1 | large | Clove garlic, minced |
| ½ | teaspoon | Dried thyme, marjoram or basil |
| ¼ | teaspoon | Pepper |
| ½ | cup | Dry seasoned bread crumbs |
| ¼ | cup | Finely chopped parsley |
| 1 | teaspoon | Grated lemon zest |
| 1½ | pounds | Lean ground veal or beef |
| 1 | Egg, beaten | |
Directions
PREHEAT OVEN TO 400øF
In a large microwave-safe bowl, combine stock, onion, garlic, thyme and pepper. Microwave at High for 2 minutes or until onion is tender. Stir in bread crumbs, parsley and lemon zest; mix in ground veal and egg.
Divide into 12 balls; lightly press into muffin cups. Bake for 20 minutes or until no longer pink in center. Drain off juice. Tip: Instead of canned chicken stock, use 1 chicken stock cube dissolved in ½ cup water. Yield: 6 servings Typed in MMFormat by cjhartlin@... Source: Fast & Easy Cooking.
Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" <cjhartlin@...> on Feb 17, 1999
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