Gyro Meatloaf
1 lb ground lamb (the leanest you can get)
1 lb 93% lean ground beef
2 cups fresh bread crumbs (from about 3 slices)
6 tbsps minced fresh parsley leaves
1 egg, lightly beaten
1 egg white, lightly beaten
2 medium-large garlic cloves, pressed through a garlic press
2 tsps ground cumin
2 tsps salt
1 tsp black pepper, or to taste
Place oven rack in lower-middle position and heat to 350
degrees. Lightly spray bottom and sides of a standard loaf
pan vegetable oil and set aside.
Break ground lamb and beef up into tablespoon-size pieces,
adding to a large mixing bowl as you go. Add bread crumbs,
parsley leaves, egg and egg white, garlic, cumin, salt and
pepper to the bowl and, using a fork or clean hands, combine
the mixture well. Lightly press meat mixture together, lift out
of bowl and place in prepared pan.
Using a fork or small spatula to pull mixture up and away
from the pan's sides and then smooth out top. Bake 60
minutes, or until an instant-read thermometer inserted into
the center reads 150 degrees. Cool to room temperature,
remove from pan and wrap in plastic wrap and then foil.
Refrigerate until needed.
Serves 8
Calories 208;Fat 9g;Carbs 7g;Fiber 0g;Protein 24g;Chol
80mg;Sodium
741mg
SaltSense: Omitting the added salt reduces the sodium per
serving to
160 mg.
