Mini Greek-Style Meat Loaves with Arugula Salad

Another keeper from Real Simple.

I loved how portable these were. Just pop them out of the muffin tin, and you can grab a few at your leisure. Perfect.

I served it with cauliflower mash, for a solid plate of grub.

Ingredients

• 
  Preparation
• 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. 1. Preheat oven to 450°.
2. 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. 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. 4. Combine 1 tablespoon juice, oil, 1/8 teaspoon salt, and pepper in a bowl; stir. Add arugula and cucumber; toss.