Mini Veal Meat Loaves

Preheat Oven To 400f 1/2 c Undiluted canned chicken stock
1 md Onion, finely chopped
1 lg Clove garlic, minced
1/2 ts Dried thyme, marjoram or basil
1/4 ts Pepper
1/2 c Dry seasoned bread crumbs
1/4 c Finely chopped parsley
1 ts Grated lemon zest
1 1/2 lb Lean ground veal or beef
1 Egg, beaten

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 1/2 cup water. Yield: 6 servings

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