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Veal Meatloaf Muffins with Crispy Topping

Prep Time:
15 mins.
Cook Time:
15-20 mins.


Meatloaf Mixture

  • 1 pound ground veal
  • 3/4 cup instant oatmeal
  • 1/4 cup tomato juice
  • 2 eggs
  • 1 teaspoon garlic, minced
  • 3 tablespoons onion, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 tablespoons parsley, chopped

Crispy Topping

  • 3 tablespoons pistachios, chopped
  • 1 tablespoon sesame seeds
  • 2 tablespoons panko bread crumbs
  • 1 tablespoon olive oil


  • 3 tablespoons reduced fat sour cream
  • 1 tablespoon reduced fat mayonnaise
  • 2 tablespoon ketchup
  • ½ teaspoon Asian chili sauce, such as sriracha or sambal
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 1 teaspoon chopped parsley 


  1. Pre-heat an oven to 350°F.
  2. In a medium-sized bowl, mix the veal, oats, tomato juice, eggs, garlic, onion, salt, black pepper and parsley.
  3. 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.
  4. Place the muffin pan in the oven for 15-20 minutes or until the meatballs has browned and reached an internal temperature of 160°F.
  5. In a small bowl, mix together the garnish ingredients and add a dollop of sour cream mixture to the finished muffin.

Source: Funded by the Beef Checkoff