Mini Greek-Style Meat Loaves

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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s