Weeknight Meat Loaf



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

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. 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.

Yield: 9 servings