How to Make It
Preheat oven to 350°F. Combine wine, tomato paste, Worcestershire, red wine vinegar, 2 tablespoons of the sugar, and 1/4 teaspoon of the salt in a saucepan. Cook over medium-high, stirring occasionally, until reduced by half, about 10 minutes. Remove from heat, and set aside.
Stir together lamb, feta, onion, panko, egg, chopped mint, chopped thyme, chopped oregano, 1 1/2 teaspoons of the salt, and 1 teaspoon of the pepper in a large bowl until well combined.
Lightly coat a 6-cup muffin pan with cooking spray. Divide lamb mixture evenly among prepared muffin cups (about 6 3/4 oz. per cup). Bake in preheated oven 15 minutes. Remove from oven, and top evenly with wine mixture. Return to oven, and bake until glaze solidifies, about 5 minutes. Cool meatloaf muffins in pan slightly, about 20 minutes.
Whisk together apple cider vinegar, oil, mustard, and remaining 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add romaine, mint leaves, thyme leaves, and oregano leaves; gently toss to coat. Serve salad with meatloaf muffins.