Mint & Feta Mini Meatloaves

Let's Cook

1. Step 1.

   Heat the oven to 450°F.

2. Step 2.

   In a large bowl, combine 1¼ pounds ground beef chuck, ½ cup crumbled feta cheese, ½ cup finely chopped fresh mint, and ¼ teaspoon kosher salt. Mix gently with your hands until just combined. Divide the mixture into 4 equal portions and shape each into a mini loaf, about 1 inch thick. Place the loaves on a rimmed baking sheet, spacing them evenly.

3. Step 3.

   In a separate bowl, toss the sliced leek, chopped yellow squash, and 1 cup pitted green olives with 1 tablespoon olive oil and ⅛ teaspoon kosher salt until evenly coated. Arrange the vegetables around the meatloaves on the baking sheet, spreading them in a single layer.

4. Step 4.

   Roast for 15 to 20 minutes, until the meatloaves are cooked through (an instant-read thermometer inserted into the center registers 165°F) and the vegetables are tender and lightly browned. Remove from the oven and let rest for 2 minutes before serving.