Mini Greek-Style Meat Loaves with Arugula Salad
Calories: 347
Fat: 17.3g
Saturated fat: 6.3g
Monounsaturated fat: 7.5g
Polyunsaturated fat: 1.4g
Protein: 33.9g
Carbohydrate: 13.5g
Fiber: 1.6g
Cholesterol: 123mg
Iron: 2.7mg
Sodium: 588mg
Calcium: 145mg
Ingredients
- 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
Details
Adapted from myrecipes.com
Preparation
Step 1
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.
You'll also love
- Pressure Cooker Corned Beef &... 4.7/5 (20 Votes)
- Chicken Corn Chowder from Boma in... 4.4/5 (50 Votes)
- Spinach Corn Bread 4.4/5 (35 Votes)
- Spinach and Jack Cheese Bread... 4.7/5 (10 Votes)
- Shrimp pasta with arugula,... 4.7/5 (12 Votes)
Review this recipe