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Eat Well Wednesday: Mini Greek Meatloaves

meatloavesWhen it comes to traditional, old fashioned dinner ideas, meatloaf takes the cake! Not only is it a classic dish, but it’s also a very versatile one, allowing you to customize the type of meat, add-ins, and seasonings used to suit your taste. Like things spicy? Stir some fiery salsa into ground turkey and top with a sprinkling of sharp cheddar cheese.  Prefer an Italian flair? Mix lean ground beef with rich pasta sauce and Italian seasoning, then melt a little mozzarella on top. And for those who want to experience some flavors of the Mediterranean, these Mini Greek Meatloaves with Tzatziki Sauce are just the ticket! I particularly love this recipe for a couple different reasons:  1) we’re making this dish more nutritious by mixing spinach and onion into the meatloaf mixture and then using a creamy cucumber yogurt sauce to top everything off, and 2) instead of making one large loaf, we’re using cupcake tins to make individual servings and cut down on cooking time. The epitome of portion control and far from traditional, these mini meatloaves are sure to stir up some excitement at your dinner table this week!

Mini Greek Meatloaves with Tzatziki Sauce



1 lb. Certified Angus Beef ground round

½ box (9 oz. size) frozen chopped spinach, thawed & well drained

¼ cup finely chopped Vidalia onion

1/3 cup Essential Everday Quick 1-Minute Oats

3 oz. Treasure Cave® Crumbled Feta Cheese

1 Eggland’s Best® whole egg, pluse 1 egg white

1 clove garlic, minced

1 tsp. dried oregano leaves

Salt and pepper to taste

Tzatziki Sauce:

¾ cup nonfat plain yogurt

½ medium cucumber, peeled, seeded, and finely chopped

1 clove garlic, minced

¼ tsp. salt


  1. Preheat oven to 350°F. Spray 8 regular-size muffin cups with cooking spray.
  2. In medium bowl, thoroughly mix all the ingredients for the meat loaves. Scoop a generous 1/3 cup of meat mixture into each muffin cup, pressing down slightly. Bake 30 to 35 minutes or until meat thermometer inserted in center of a loaf reads 165°F. Let stand in pan 5 minutes.
  3. Meanwhile, in small bowl, mix tzatziki sauce ingredients; refrigerate until serving time. Serve meat loaves with tzatziki sauce.


Leah Anderson is a Registered Dietitian (RD) with Festival Foods and is certified by the state of WI.

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