Mini Greek Meatloaves

Mini Greek meatloaves will convert meatloaf haters with their fresh flavors and a creamy feta-Greek yogurt sauce served on top. Serve with an arugula cucumber salad on the side.

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Meatloaves.

Yes dad, if you are reading this I willingly made myself meatloaf for dinner. But I discovered the secret to overcoming their mushy texture which is the primary reason for my distaste for them throughout my childhood and into adulthood until now – minis!

When you make them mini it’s just like eating a meatball because they are less mushy. After I discovered this fact while reviewing The New Way to Cook Light cookbook, I decided to try out another mini recipe – mini Greek meatloaves!

Since I recently received a ginormous shipment of Chobani Greek yogurt, I decided to make meatloaves using some of it (not to be confused with my Greek meatballs recipe). Fittingly, I made these mini Greek meatloaves with the Greek yogurt!

With the addition of a fresh arugula and cucumber salad on the side, this meal of mini Greek meatloaves is perfect for the spring-time and can be ready in under 30 minutes. Did I mention that I have now enjoyed my second meatloaf in my entire life (the first being cheddar BBQ turkey)? Crazy!

Fast forward to 2014 and the third is hoisin-glazed turkey meatloaves. Cupcakes/mini are the way to win over any picky eaters in your life, my friends – so long as they like meatballs.

Post updated 5/15/2023, photo above is the original.

MINI GREEK MEATLOAVES

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Yield: 4 servings Prep Time: 25 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MEATLOAVES

• 10 oz. ground sirloin
• 5 oz. lean ground lamb
• 1/3 cup breadcrumbs
• 1/3 cup minced red onion
• 1 Tbsp chopped fresh mint
• 1 Tbsp chopped fresh thyme
• 1/4 tsp salt
• 1/4 tsp ground allspice
• 1/4 tsp crushed red pepper
• 3 garlic cloves, minced
• 1 egg, lightly beaten

SAUCE

• 1/2 cup plain fat-free Greek yogurt
• 2 oz. reduced-fat feta, crumbled
• 1 Tbsp fresh lemon juice
• 1 tsp chopped fresh mint
• 1 tsp chopped fresh thyme

SALAD

• 1 Tbsp fresh lemon juice
• 1 Tbsp extra-virgin olive oil
• 1/8 tsp salt
• 1/4 tsp ground black pepper
• 4 cups baby arugula leaves
• 1-1/2 cups 1/4-inch diagonally sliced, seeded, peeled cucumber

Directions

1. Preheat oven to 450 degrees. Coat eight muffin cups with nonstick spray, set aside.
2. In a large bowl, combine meatloaf ingredients. Roll into 8 balls and place into prepared muffin cups. Bake for 7 minutes. Turn broiler on to high and broil for 3 minutes.
3. While the meatloaves cook, combine sauce ingredients in a mini food processor. Pulse 10 times to combine.
4. In another large bowl, whisk together lemon juice, olive oil, salt and pepper. Add arugula and cucumber then toss to coat.
5. Serve meatloaves with a cup of salad and feta sauce on top.

Source: Cooking Light, May 2013

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