Mini Greek-Style Meatloaves

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 all my life – minis! When you make them mini it’s just like eating a meatball and 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.

Since I recently received a ginormous shipment of Chobani Greek yogurt, I decided to make some mini meatloaves using some of it. Fittingly, I made Greek meatloaves with the Greek yogurt! With the additional flavors of mint and cucumber this meal 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? Crazy!

Mini Greek-Style Meat Loaves

One year ago: Homemade Imo’s Pizza

Two years ago: Avocado Fries


Serves 4



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 allspice

1/4 tsp crushed red pepper

3 garlic cloves, minced

1 egg, lightly beaten


1/2 cup plain fat-free Greek yogurt (I used 0% plain Chobani)

2 oz. reduced-fat feta, crumbled

1 Tbsp fresh lemon juice

1 tsp chopped fresh mint

1 tsp chopped fresh thyme


1 Tbsp fresh lemon juice

1 Tbsp extra-virgin olive oil

1/8 tsp salt

1/4 tsp pepper

4 cups baby arugula leaves

1-1/2 cups 1/4-inch diagonally sliced, seeded, peeled cucumber


  1. Preheat oven to 450 degrees. Coat eight muffin cups with nonstick spray, set aside.
  2. In a large bowl, combine meatloaf ingredients. Press mixture 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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