Mini Greek-Style Meat Loaves with Arugula Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
10 ounce ground sirloin |
5 ounces lean ground lamb |
1/3 cup dry breadcrumbs |
1/3 cup grated red onion |
4 teaspoons chopped fresh mint |
4 teaspoons chopped fresh thyme |
3/8 teaspoon salt, divided |
1/4 teaspoon ground allspice |
1/4 teaspoon crushed red pepper |
3 garlic cloves, minced |
1 large egg, lightly beaten |
cooking spray |
1/2 cup plain fat-free greek yogurt |
2 ounces reduced-fat feta, crumbled |
2 tablespoons fresh lemon juice, divided |
1 tablespoon extra-virgin olive oil |
1/4 teaspoon freshly ground black pepper |
4 cups baby arugula leaves |
1 1/2 cups (1/4-inch-thick) diagonally sliced seeded peeled cucumber |
Directions:
1. Preheat oven to 450°.
2. Combine first 4 ingredients in a large bowl. Stir in 1 tablespoon mint, 1 tablespoon thyme, 1/4 teaspoon salt, allspice, and next 3 ingredients (through egg). Press meat mixture into 8 muffin cups coated with cooking spray. Bake at 450° for 7 minutes. Turn broiler to high; broil 3 minutes.
3. Combine yogurt, feta, 1 tablespoon juice, 1 teaspoon mint, and 1 teaspoon thyme in a mini food processor; pulse 10 times to combine.
4. Combine 1 tablespoon juice, oil, 1/8 teaspoon salt, and pepper in a bowl; stir. Add arugula and cucumber; toss.
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