Mini Greek-Style Meat Loaves with Arugula Salad

Mini Greek-Style Meat Loaves with Arugula Salad Recipe
Photo: Johnny Autry; Styling: Cindy Barr
Pack meat mixture firmly and evenly into muffin cups to ensure even cooking and easy release. Sprinkle with paprika for a pop of color.


Serves 4 (serving size: 2 meat loaves, 2 tablespoons feta sauce, and 1 cup salad)

Recipe from

Cooking Light

Nutritional Information

Calories 347
Fat 17.3 g
Satfat 6.3 g
Monofat 7.5 g
Polyfat 1.4 g
Protein 33.9 g
Carbohydrate 13.5 g
Fiber 1.6 g
Cholesterol 123 mg
Iron 2.7 mg
Sodium 588 mg
Calcium 145 mg


10 ounce ground sirloin
5 ounces lean ground lamb
1/3 cup dry breadcrumbs
1/3 cup grated red onion
4 teaspoons chopped fresh mint
4 teaspoons chopped fresh thyme
3/8 teaspoon salt, divided
1/4 teaspoon ground allspice
1/4 teaspoon crushed red pepper
3 garlic cloves, minced
1 large egg, lightly beaten
Cooking spray
1/2 cup plain fat-free Greek yogurt
2 ounces reduced-fat feta, crumbled
2 tablespoons fresh lemon juice, divided
1 tablespoon extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
4 cups baby arugula leaves
1 1/2 cups (1/4-inch-thick) diagonally sliced seeded peeled cucumber


1. Preheat oven to 450°.

2. Combine first 4 ingredients in a large bowl. Stir in 1 tablespoon mint, 1 tablespoon thyme, 1/4 teaspoon salt, allspice, and next 3 ingredients (through egg). Press meat mixture into 8 muffin cups coated with cooking spray. Bake at 450° for 7 minutes. Turn broiler to high; broil 3 minutes.

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

4. Combine 1 tablespoon juice, oil, 1/8 teaspoon salt, and pepper in a bowl; stir. Add arugula and cucumber; toss.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Kate Parham,

Cooking Light

May 2013
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