Ingredients
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4 pound ground lamb
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½ cup finely chopped onion (1 medium)
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2 slices bacon, chopped
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2 tablespoon dried Italian seasoning, crushed
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2 teaspoon salt
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2 teaspoon ground cumin
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1 teaspoon ground black pepper
Sandwiches
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1 medium English cucumber, trimmed
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6 Greek pita flatbreads
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¾ cup plain Greek yogurt
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1 recipe Watermelon-Feta Salad
Watermelon-Feta Salad
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1 cup chopped seedless watermelon
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¼ cup crumbled feta cheese (1 ounce)
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2 tablespoon finely chopped red onion
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1 tablespoon snipped fresh mint
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1 tablespoon lemon juice
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1 teaspoon olive oil
Directions
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Preheat oven to 325°F. In a very large bowl combine ground lamb, onion, bacon, Italian seasoning, salt, cumin, and pepper. Place mixture, half at a time, in a food processor; process until a fine paste forms. Divide between two 8x4-inch loaf pans, pressing evenly.
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Bake for 1 to 1 1/4 hours or until done (170°F). Drain off fat. Cool in pans on a wire rack for 10 minutes. Remove from pans. Cut loaves in half crosswise. If desired, serve one half-loaf right away (see tip, below). Cool the remaining half-loaves completely. Transfer each half-loaf to a freezer bag or container; seal and freeze for up to 3 months.
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To serve, thaw one half-loaf in the refrigerator overnight. Preheat oven to 350°F. Remove from freezer bag and wrap in foil, leaving space for steam to build. Place in a shallow baking pan. Bake about 30 minutes or until heated through (165°F). Cool slightly; cut into thin slices.
To make sandwiches:
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Using a vegetable peeler, cut cucumber lengthwise into thin ribbons. Spread flatbreads with yogurt. Arrange cucumber ribbons, meatloaf slices, and Watermelon-Feta Salad on half of each flatbread; fold in half.
Watermelon-Feta Salad
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In a small bowl combine watermelon, cheese, onion, mint, lemon juice, and oil; toss gently to coat. Serve immediately. Makes 1 1/3 cups.
Cool slightly; cut into thin slices. Continue as directed in Step 4.
Nutrition Facts (per serving)
| 466 | Calories |
| 22g | Fat |
| 43g | Carbs |
| 26g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 466 | |
| % Daily Value * | |
| Total Fat 22g | 28% |
| Saturated Fat 9g | 45% |
| Cholesterol 64mg | 21% |
| Sodium 741mg | 32% |
| Total Carbohydrate 43g | 16% |
| Total Sugars 6g | |
| Protein 26g | 52% |
| Vitamin C 4.3mg | 5% |
| Calcium 77mg | 6% |
| Iron 4.4mg | 24% |
| Potassium 91mg | 2% |
| Fatty acids, total trans 1g | |
| Folate, total 7.1mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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