Mini Greek-Style Meat Loaves |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Recipe is from Cooking Light Magazine. This meat loaf is made in muffin tins and is great with the feta-yogurt sauce (recipe included). Serve with an arugula & cucumber salad on the side. Ingredients:
10 ounces ground sirloin |
5 ounces ground lamb, lean |
1/3 cup dry breadcrumbs |
1/3 cup red onion, grated |
4 teaspoons fresh mint, chopped |
4 teaspoons fresh thyme, chopped |
3/8 teaspoon salt, divided |
1/4 teaspoon ground allspice |
1/4 teaspoon crushed red pepper flakes |
3 garlic cloves, minced |
1 large egg, lightly beaten |
cooking spray |
1/2 cup plain fat-free greek yogurt |
2 ounces feta cheese, reduced-fat (crumbled ) |
2 tablespoons fresh lemon juice, divided |
1 tablespoon extra-virgin olive oil |
1/4 teaspoon fresh ground black pepper |
4 cups baby arugula leaves |
1 1/2 cups cucumbers, peeled, seeded and diagonally sliced |
Directions:
1. Preheat oven to 450 degrees F.
2. Combine first 4 ingredients in a large bowl. Stir in 1 tablespoons mint, 1 tablespoons thyme, 1/4 teaspoons salt, allspice, and next 3 ingredients (through egg). Press meat mixture into 8 muffin cups coated with cooking spray. Bake at 450 degrees for 7 minutes. Turn broiler to high; broil 3 minutes.
3. Combine yogurt, feta, 1 tablespoons lemon juice, 1 teaspoons mint, and 1 teaspoons thyme in a mini food processor; pulse 10 times to combine.
4. Combine 1 tablespoons oil, 1 tablespoons juice, 1/8 teaspoons salt, and pepper in a bowl; stir. Add arugula and cucumber; toss.
5. Serve meat loaf with yogurt/feta sauce with arugula/cucumber salad on the side.
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