Mini Lamb Meatloaf Cups with Beets & Yogurt Sauce

1. Preheat the oven to 350F. Grease a standard size muffin tin and set it aside.
2. In a large bowl mix together the lamb, onion, parsley, garlic, egg, tomato paste, spices and salt until well combined. Transfer the mixture to your prepared muffin pan and fill/press the meat mixture into each muffin tin. You should get about 10-12 total. Bake in the oven until cooked through. About 25-30 minutes.
3. While the meatloaf is cooking, prepare the yogurt sauce. Combine everything and whisk vigorously until smooth. Taste for seasonings and adjust as needed.
4. Prepare the beets by covering the quartered beets in a saucepan with enough water to cover them by 3 inches. Bring to a boil. Reduce the heat to medium and simmer until tender. About 20 minutes. Drain the beets and when cool enough to handle, roughly chop them into small pieces. Add the beets to a bowl and toss with the vinegar, oil, scallions, parsley, salt and pepper.
5. Serve the mini meatloaves with a drizzle of the yogurt sauce and top with the beets. 

Beets:

• 2 medium sized beets, quartered
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 2 scallions, diced
• 1/4 cup finely chopped parsley
• salt and pepper to taste

Yogurt Sauce:

• 1 cup whole milk Greek yogurt
• 1 Tablespoon olive oil
• 1 ½  Tablespoons red wine vinegar
• 2 teaspoons honey
• 1 clove of garlic, minced
• 1 teaspoon dried parsley
• pinch of crushed red pepper flakes
• pinch of salt
• 1-2 Tablespoons water

Mix all the ingredients together until smooth. Taste for seasonings and adjust.

*Photo and recipe by Andrea from Let Them Eat Dirt (where you can find more farm to table recipes for your family).