Total Time
30mins
Prep 20 mins
Cook 10 mins

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 Nutrition

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.
Most Helpful

5 5

Wow !!!! Are these ever good. A couple of MINOR adjustments. Used ground sirloin only, and left out the lamb. Omitted the salt, and used minced white onion in place of the red onion. The mint/thyme combination was fantastic, and the mint was very noticable. Made the argula-cucumber salad with this too, with the yogurt/feta, a very nice quick very tast dinner that was also served with Barbecued, Spiced Lime Corn on the Cob#438317. Definately recommended to anyone that would like a nice twist to meatloaf, and a complete dinner. Made for PRMR Tag.