Mini Greek-Style Meat Loaves

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 10  ounces  ground sirloin
• 5  ounces ground lamb, lean
• 1⁄3 cup  dry breadcrumbs
• 1⁄3 cup red onion, grated
• 4  teaspoons of 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.