1 envelope regular vegetable soup mix
1 1/2 cups plain low-fat yogurt
1/2 teaspoon dried dillweed
1 beaten egg
1 pound lean ground beef
1/2 cup finely shredded carrot
1/4 cup finely chopped celery
1/4 cup quick-cooking oats
1.In a small mixing bowl stir together soup mix, yogurt, and dillweed. Cover and refrigerate mixture till needed.
2.In a medium mixing bowl stir together egg and 1/2 cup of the yogurt mixture. Stir in ground beef, carrot, celery, and oats till well mixed.
3.In a 9-inch pie plate shape meat mixture into a ring. (Your ring should be about 6 inches in diameter and 2 inches wide).
4.Cook, covered with waxed paper, on 100% power (high) for 8 to 10 minutes (10 to 12 minutes in a low-wattage oven) or till meat is no longer pink, giving dish a quarter-turn every 3 minutes. Serve meat loaf with remaining yogurt mixture.