Servings: 8, makes two loaves

1 large onion, roughly chopped 1 large onion, roughly chopped
8 garlic cloves 8 garlic cloves
1 Tablespoon salt 1 Tablespoon salt
1 Tablespoon ground oregano 1 Tablespoon ground oregano
1 Tablespoon dried rosemary 1 Tablespoon dried rosemary
1 Tablespoon ground marjoram 1 Tablespoon ground marjoram
1 Tablespoon ground cumin 1 Tablespoon ground cumin
1 teaspoon freshly ground black pepper 1 teaspoon freshly ground black pepper
1 pound ground lamb 1 pound ground lamb
1 pound 93% ground turkey 1 pound 93% ground turkey
Juice of 1/2 lemon Juice of ½ lemon

Adjust oven rack to center of the oven
Preheat oven to 350*F
Line a sheet pan with foil
Place the onion, garlic, salt and spices into a food processor and process until finely minced. Transfer to a stand mixer fitted with a paddle and add the meats and lemon juice.
Process on medium-high speed until the meet becomes very smooth, sticky and pasty, 3 to 5 minutes. (it should not resemble meat loaf) Transfer prepared meat to sheet pan.
Divide the meat and form two 4x10 inch loaves, about 1.5 inches thick, smoothing down the top and edges (loaves should be flat on the top and sides, like a rectangle)
Bake for 45 to 55 minutes, until cooked through in the center with an internal temp of 155*. Remove from oven and let cool for 10 min, then transfer to cutting board. Slice one loaf into sixteen ¼ inch slices, and refrigerate or freeze the 2nd loaf for another night.
To Serve now: Heat a non-stick skillet over medium-high head and brown the meat for 1 to 2 minutes on each side. Serve over salad.

Serving size: 4 slices/ Calories 263/ Fat 18.5 g / Saturated fat 7 g/ Cholesterol 83 mg/ Carbohydrate 4 g/ Fiber 1 g/ Protein 21 g/ Sugar 1 g / Sodium 496 g.  Serving size: 4 slices/ Calories 263/ Fat 18.5 g / Saturated fat 7 g/ Cholesterol 83 mg/ Carbohydrate 4 g/ Fiber 1 g/ Protein 21 g/ Sugar 1 g / Sodium 496 g.