Ingredients
nonstick cooking spray
¾cupmilk
3tbspItalian-style salad dressing
1tbspprepared yellow mustard
1egg
½cupquick-cooking oats
¼cupold-fashioned oats
½cupshredded Swiss cheese
¼cupshredded parmesan cheese
¼cupshredded mozzarella cheese
1⅓lbsground beef
⅓cupdiced onion
1tbspdried oregano
1tbspminced garlic
2tspcelery seed
1tspgarlic powder
salt and ground black pepper,to taste
2tbspItalian-style salad dressing,or to taste
2tbspketchup,or to taste
Preparation
Preheat the oven to 375 degrees F. Spray two extra-large 6-cup muffin tins with nonstick cooking spray.
Mix milk, 3 tablespoons Italian dressing, mustard, and egg together in a large bowl. Mix in quick-cooking and old-fashioned oats followed by Swiss cheese, Parmesan cheese, and mozzarella cheese.
Let the mixture sit for 3 to 5 minutes. Mix in beef, onion, oregano, garlic, celery seed, garlic powder, salt, and pepper. Let sit for another 3 to 5 minutes to absorb liquid, as the mixture will seem very wet.
Scoop out mixture and mold into twelve 1/3- to 1/2-cup balls. Place into the prepared muffin tins. Drizzle tops with more Italian dressing.
Bake in the preheated oven until no longer pink in the centers and browned on top, 35 to 45 minutes. Remove muffins from the oven and drizzle tops with ketchup.
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
Broil in the preheated oven until ketchup is cooked and meat muffins are crispy, 5 to 10 minutes.
