Recipe :: Mini Greek Style Meat Loaves

May 13, 2013

Jeff cooked this recipe the other night and it was delicious. I’ve always been a bit skeptical of meatloaf but now I’ve been convinced – it can be amazing! I also loved that this recipe suggested cooking the meatloaf in a cupcake pan – good portioning! This recipe is from Cooking Light

Mini Greek Style Meat Loaves w/Arugula Salad (Serves 4)

10 oz. ground sirloin
5 oz. lean ground lamb
1/3 c. dry breadcrumbs
1/3 c. grated red onion
1 T. chopped fresh mint
1 T. chopped fresh thyme
1/4 t. salt
1/4 t. ground allspice
1/4 t. crushed red pepper
3 garlic cloves, minced
1 large egg, lightly beaten
Cooking spray

1/2 c. plain fat-free Greek yogurt
2 oz. reduced fat feta, crumbled
1 T. fresh lemon juice
1 t. mint
1 t. thyme

Salad Dressing
1 T. lemon juice
1 T. extra virgin olive oil
1/8 t. salt
1/4 t. freshly ground black pepper

4 c. baby arugula leaves
1 1/2 c. diagonally sliced seeded peeled cucumber

Preheat oven to 450

Combine ingredients through egg in a large bowl and gently work to combine. Press meat mixture into 8 muffin cups coated with cooking spray. Bake at 450 for 7 minutes. Turn broiler to high; broil for 3 minutes.

Combine yogurt, feta, 1 T. juice, 1 t. mint, and 1 t. thyme in a mini food processor; pulse 10 times to combine.

Combine 1 T. lemon juice, oil, 1/8 t. salt, and pepper in a bowl; stir. Add arugula and cucumber; toss

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