Greek Meat Loaf
|Garlic||2 Clove (10 gm)|
|Lean minced lamb||500 Gram|
|Bisto powder||1 Tablespoon|
|Tomato juice||250 Milliliter|
|Dried thyme||5 Milliliter|
This meat loaf is slightly unusual in that it combines layers of minced lamb with aubergine; it's a bit like a Moussaka without a creamy topping.
Serve the loaf cut into thick slices with a tomato sauce spiked with little chilli powder or a pinch of your favourite herb.
Spread out the aubergine slices on a plate, sprinkle with salt, cover and leave for 30 minutes.
Drain and rinse.
Blanch the slices in boiling, salted water for 1 minute and then drain and set aside.
Heat the oil in a deep frying:pan and fry the onion, pepper, mush- rooms and garlic until the onion os soft.
Stir in the minced lamb, breaking up any lumps with a wooden spoon, and cook for 3-4 minutes until the meat becomes pale and starts to brown.
Spoon off any excess fat.
Add the tomatoes, Bisto Powder, tomato juice and thyme and bring to the boil.
Simmer for about 5 minutes, and then remove from the heat and leave to cool a little.
Stir the beaten eggs into the meat mixture.
Preheat the oven to 180Â°C/350Â°F/Gas Mark 4.
Brush a 1 kg (2 lb) loaf tin with oil and line the base with greaseproof paper.
Arrange a layer of overlapping aubergine slices over the bottom and sides of the tin.
Spoon in half the meat mixture and then put in another layer of aubergine.
Finish with the remaining meat and the rest of the aubergine slices.
Cover the tin with oiled foil, place on a baking sheet and cook in the oven for 45 minutes.
Leave to stand for 2 minutes and then carefully run a knife around the inside edge of the tin and turn the loaf out on to a serving plate.
Serve with boiled rice and tomato sauce.