Mini Veal Meat Loaves
|Undiluted canned chicken stock||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, finely chopped|
|Garlic clove||1 Large, minced|
|Dried thyme/Marjoram/basil||1⁄2 Teaspoon|
|Dry seasoned bread crumbs||1⁄2 Cup (8 tbs)|
|Finely chopped parsley||1⁄4 Cup (4 tbs), finely chopped|
|Grated lemon zest||1 Teaspoon|
|Lean ground beef/Beef||1 1⁄2 Pound|
|Egg||1 , beaten|
1. 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.
2. Divide into 12 balls; lightly press into muffin cups. Bake for 20 minutes or until no longer pink in center. Drain off juice.