Gyros Meat Loaf
|Lean ground lamb||2 1⁄2 Pound|
|Canned tomato sauce||8 Ounce (1 Can)|
|Minced onion||1 Cup (16 tbs)|
|Minced green bell pepper||1 Cup (16 tbs)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Chopped fresh mint leaves||1⁄4 Cup (4 tbs)|
|Dried oregano leaves||2 Teaspoon|
|Dry basil leaves||2 Teaspoon|
|Dry rosemary||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
In a bowl, combine lamb, tomato sauce, onion, bell pepper, crumbs, eggs, mint, pepper, oregano, basil, rosemary, garlic, and 1/2 teaspoon salt.
Squeeze mixture with your hands to mix very well.
Firmly press meat into a 5- by 9-inch loaf pan.
Bake, uncovered, in a 350° oven until well browned on top, about 1 1/2 hours.
Let stand until lukewarm.
Tilt pan and drain off juices.
Invert loaf onto a plate and turn brown side up.