Preheat oven to 350 degrees F (175 degrees C).

Line a 9x9 inch baking dish with parchment paper or aluminum foil.

Line a shallow baking pan with parchment paper or aluminum foil.

In a large bowl, whisk egg and stir in yogurt, minced onion, bread crumbs, snipped oregano, mint, minced lemon zest, and minced garlic.

Add 1/2 teaspoon salt.

Add ground beef or lamb and crumbled feta cheese.

Lightly mix to combine.

Spread the meatloaf mixture into the prepared baking dish.

Lightly press the mixture to form an even, smooth top.

Arrange thin tomato and lemon slices, alternating, on top of the meatloaf.

Bake for 45 to 50 minutes, or until the internal temperature reaches 160 degrees F (70 degrees C).

Let the meatloaf stand for 10 minutes before serving.

Spoon off any excess fat from the baking dish.

Meanwhile, combine sliced red potatoes with olive oil on the prepared baking pan.

Bake the potatoes at 350 degrees F for 45 minutes (same time as the meatloaf).

Remove potatoes from oven and season with salt, pepper, and snipped fresh rosemary.

Cut the meatloaf into squares to serve.

Top with additional lemon wedges, chopped cucumber, and fresh mint.

Serve with feta cheese and herbed potatoes.