Bulgur and lamb are flavored with mint and cumin in a Middle Eastern twist on meatloaf.
Preheat oven to 400 degrees F. Lightly oil an 8-inch-square baking pan or coat it with nonstick spray.
Place bulgur in a large bowl and cover with warm water. Let soak for 30 minutes. Drain and return to bowl. Add lamb, onion, egg, garlic, mint, salt, cumin and pepper; mix well.
Transfer mixture to prepared pan. With dampened hands, form into a 7-by-4-inch loaf. Spread with 2 tablespoons Tart Tomato Sauce.
Bake until an instant-read thermometer inserted in center of loaf registers 160 degrees F, about 45 minutes. Transfer to a serving platter. Serve with remaining sauce.
Tart Tomato Sauce
1/2 starch, 1 1/2 vegetable, 1 1/2 medium-fat meat