Weeknight Meat Loaf with Herbed Potatoes

By west757

Pile this meatloaf with Cherry or Roma tomatoes flavored with lemon, oregano, and mint. Try serving it in squares. You can also use ground lamb successfully. In my mind it hints of souvlaki so maybe some pita bread could be included in the tomato topping.

Ingredients

• 1 1 1 egg, lightly beaten
• 1/2 1/2 1/2 cup plain low-fat yogurt
• 1 1 1 medium onion, finely chopped
• 1/3 1/3 1/3 cup dry bread crumbs
• 1 1 1 Tbsp. snipped fresh oregano
• 2 2 2 tsp. snipped fresh mint
• 2 2 2 tsp. finely shredded lemon peel
• 3 3 3 cloves garlic, minced
• 2 2 2 lb. ground beef or ground lamb
• 1/3 1/3 1/3 cup crumbled feta cheese
• 2 2 2 Roma tomatoes, thinly sliced
• 1 1 1 lemon, cut in thin wedges
• 1/2 1/2 1/2 a medium cucumber, cut up
• Feta cheese (optional)

Preparation

Step 1

1. Preheat oven to 350 degrees F. Line bottom of a 9x9x2-inch baking pan with parchment paper or foil; set aside.

2. In large bowl combine egg, yogurt, onion, bread crumbs, oregano, mint, lemon peel, garlic, and 1/2 tsp. salt. Add beef and 1/3 cup feta cheese. Mix lightly to combine. Evenly spread meat mixture into prepared baking pan, pressing into the corners and shaping a flat top. Unlike most meat loaves, the Weeknight Meat oaf, lets the pan do the work. Evenly press meat mixture into a 9-inch square baking pan, making sure to push mixture into the corners. Pat the surface flat and top with tomato and lemon slices.

3. Bake 45 to 50 minutes or until an instant-read thermometer inserted in center of loaf reads 160 degrees F. Spoon or pour off fat. Let loaf stand 10 minutes. To serve, cut in squares; top with lemon, chopped cucumber, and mint. Serve with feta cheese and Herbed Potatoes.