I saw this recipe in an old Cooking Light, and thought it was worth a try…definitely glad we did.  We’ll be making it again, and actually it would be worth doing in bulk – great for lunches.  The recipe called for more beef than lamb, and I ended up doing equal parts (with very lean beef).  Next time I actually think I would do all lamb.  We made these in mini loaf tins with a cucumber-tomato salad from our garden. 🙂  The sauce actually made it!

For Meatloaf: 

• 2 lbs – Either all ground lamb, or any combination of lean beef and lamb that suits your taste
• 2/3 cup dry breadcrumbs
• 1/3 cup finely chopped onion
• 1-2 tablespoons chopped fresh mint
• 1-2 tablespoons chopped fresh thyme
• 1/4 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/4 teaspoon crushed red pepper
• 6 garlic cloves, minced
• 1 large egg, lightly beaten

For Sauce:

• 1/2 cup plain fat-free Greek yogurt
• 2 ounces reduced-fat feta, crumbled
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh mint
• salt and pepper to taste

Preheat oven to 450°

Combine all ingredients through egg in a large bowl.  Press meat mixture into 8 muffin cups or mini loaf pans coated with cooking spray. Bake at 450° for 15-20 minutes.

Combine yogurt, feta, 1 tablespoon juice, 1 teaspoon mint, and 1 teaspoon thyme and stir to combine.  Top meatloaves with sauce.