Mediterranean Meatloaf Muffin

My little guy has had some fussy eating spells, so I wanted to create something fun that he, and his older brother, would enjoy making with me as well as eating 2gether. Due to my ethnic background, I always have certain ingredients on hand: yogurt, garlic, feta, and mint, just to name a few. This time around, I started dinner around 2pm so they could come home and help me with the Tzatziki. I don't have my youngest around ground meat yet, for obvious reasons, so this seemed to be the perfect plan. It is okay to make the meat mixture for the muffins ahead of time the morning of or even the day before.

Now for the fun part.

Once the kids came home from school, I started prepping the baby broccoli (recipe to come soon) at the counter and both boys pulled up their mini chairs asking if they can help. It happens every night, so I always have some idea in my head of how they can be involved. This time we made the "dip" for the muffins. BTW- they were thrilled we were having muffins! After the boys washed their hands, Nolan added the pre-measured water to the yogurt that Jackson was stirring. After we agreed we had the right consistency, Jackson started using his plastic knife to chop the cukes as Nolan and I added the seasoning. Jackson did an awesome job chopping the cukes but I gave them a once over with the knife to make sure they were finely chopped. He got the honor of adding the cukes to the yogurt/water mixture. We mixed and cheered that we had our dip. Oh wait, I almost forgot, the taste test. After we agreed it was good but needed more salt, they went off to set the table as I got the rest of the meal put together.

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Mediterranean Meatloaf Muffins:

1 ½ lbs meat (ground chicken, turkey or lamb)

1/2 cup crumbled feta cheese

1 cup thawed chopped spinach

3 Tbs. chopped parsley

1/2 cup plain bread crumbs

1 egg

1 ½ tsp onion powder

1 ½ tsp garlic powder

Salt, pepper, cayenne pepper to taste

Mix all ingredients together is a large bowl. Shape into palm sized balls and place in greased muffin tin. Place in a preheated 375 degree oven for 30-35 minutes or 25 minutes if using lamb. Serve with tzatziki frosting or dipping sauce. Recipe to follow.

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Tzatziki:

2 cups Greek yogurt

1/2 cup water (omit if you want frosting for muffins)

1-2 small English cukes finely chopped

1 clove garlic crushed (use 1 tsp powder for picky eaters)

1 Tbs ground mint

Salt to taste

Whip yogurt and water together until smooth. Add remaining ingredients and let sit for an hour to allow flavors to meld. Serve with just about anything!

This meal was complete with multigrain rice and whole wheat naan.

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